Whole Wheat English Muffins (by Tiny Skillet)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 225.6
- Total Fat: 5.7 g
- Cholesterol: 36.0 mg
- Sodium: 316.4 mg
- Total Carbs: 37.7 g
- Dietary Fiber: 4.1 g
- Protein: 7.4 g
View full nutritional breakdown of Whole Wheat English Muffins (by Tiny Skillet) calories by ingredient
Number of Servings: 8
Ingredients
-
1/4 cup warm water
1 teaspoon salt
1 cup milk
3 tablespoons melted butter or oil(good oil that you like to use)
1 table spoon honey
1 egg
2 cups whole wheat flour
1 cup all purpose flour
2 teaspoons yeast
Cornmeal for rolling out on.
Directions
Place all ingredients (except cornmeal) in the bread machine. Put them in order of bread machines directions. Mine calls for the wet ingredients first and the egg slightly beaten, then the dry ingredients with the yeast on top. Use the dough setting to make the dough. When it is done roll the dough out on a surface that is dusted with corn meal.
Using a large round cookie cutter, or a tuna can that both ends were cut off from (washed of course) cut the dough and place on baking sheet to rise for 20-30 minutes. cover with a clean kitchen towel.
When ready, cook them on a griddle over medium heat for about 5 minutes per side until golden brown.
Serving Size: Makes 8 muffins
Number of Servings: 8
Recipe submitted by SparkPeople user TIMLINLUVER.
Using a large round cookie cutter, or a tuna can that both ends were cut off from (washed of course) cut the dough and place on baking sheet to rise for 20-30 minutes. cover with a clean kitchen towel.
When ready, cook them on a griddle over medium heat for about 5 minutes per side until golden brown.
Serving Size: Makes 8 muffins
Number of Servings: 8
Recipe submitted by SparkPeople user TIMLINLUVER.