Whole Wheat English Muffins
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 152.8
- Total Fat: 2.4 g
- Cholesterol: 5.3 mg
- Sodium: 149.7 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 2.4 g
- Protein: 4.6 g
View full nutritional breakdown of Whole Wheat English Muffins calories by ingredient
Introduction
There's nothing like homemade English Muffins! There's nothing like homemade English Muffins!Number of Servings: 18
Ingredients
-
1 cup non-fat milk
3 Tbsp butter
2 Tbsp honey
1 cup hot water
1 Tbsp yeast
2 cups whole wheat flour
3 cups white flour
1 tsp salt
2 Tbsp cornmeal
Directions
Heat milk, butter and honey over medium-low in a small saucepan until butter begins to melt. Stir and remove from heat.
Place cup of hot water into a large bowl, sprinkle with yeast; stir. Let sit for 10 mins.
Pour milk mixture into the water and yeast. Stir.
Add whole wheat flour, 1 cup of white flour, and salt. Stir vigorously with a wooden spoon to make a smooth batter. Add the remaining white flour 1/3 cup at a time.
Turn dough out onto floured surface. Knead for 4 mins. Let rest for 5 mins.
Roll dough to 1/2 inch thickness, sprinkling surface and dough with flour to prevent sticking. Cut into 18, 3 to 3.5 inch rounds, using a biscuit cutter or a drinking glass (gathering extra dough and re-rolling to use all of dough).
Sprinkle baking sheets with the cornmeal. Place English muffins on baking sheets; sprinkle with cornmeal. Cover with a dry towel and let rise in a warm place for 45 mins.
Cook in an ungreased skillet on med. for 10 mins on each side.
Split with a fork and toast. Store in the refrigerator or freeze.
Makes 18, 3 to 3.5 inch muffins.
Number of Servings: 18
Recipe submitted by SparkPeople user DAVIDSLAW.
Place cup of hot water into a large bowl, sprinkle with yeast; stir. Let sit for 10 mins.
Pour milk mixture into the water and yeast. Stir.
Add whole wheat flour, 1 cup of white flour, and salt. Stir vigorously with a wooden spoon to make a smooth batter. Add the remaining white flour 1/3 cup at a time.
Turn dough out onto floured surface. Knead for 4 mins. Let rest for 5 mins.
Roll dough to 1/2 inch thickness, sprinkling surface and dough with flour to prevent sticking. Cut into 18, 3 to 3.5 inch rounds, using a biscuit cutter or a drinking glass (gathering extra dough and re-rolling to use all of dough).
Sprinkle baking sheets with the cornmeal. Place English muffins on baking sheets; sprinkle with cornmeal. Cover with a dry towel and let rise in a warm place for 45 mins.
Cook in an ungreased skillet on med. for 10 mins on each side.
Split with a fork and toast. Store in the refrigerator or freeze.
Makes 18, 3 to 3.5 inch muffins.
Number of Servings: 18
Recipe submitted by SparkPeople user DAVIDSLAW.