Whole Wheat English Muffins
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 69.5
- Total Fat: 1.6 g
- Cholesterol: 9.5 mg
- Sodium: 162.5 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 1.2 g
- Protein: 2.3 g
View full nutritional breakdown of Whole Wheat English Muffins calories by ingredient
Introduction
From "Savory Simple"Nutrition info is per OUNCE - so multiply total times your muffin weight From "Savory Simple"
Nutrition info is per OUNCE - so multiply total times your muffin weight
Number of Servings: 36
Ingredients
-
2.25 cup Whole Wheat Flour
2.25 cup Flour - Gold medal all purpose flour
3 tsp Granulated Sugar
1 tsp Baking Soda
2 tsp Fleischmann's Yeast Instant Dry Yeast 1/4 tsp (by PROVERBS31JULIA)
1.75 cup Dairy, Milk - Whole - 1 cup
3 tbsp Butter, unsalted
1 large Egg, fresh, whole, raw
1.25 tsp Salt
1.25 tsp Diamond Crystal - Kosher Salt (by SHIRTTALES)
Directions
Mix together dry ingredients, melt butter in whole milk over low heat until butter is just melted. Add egg in stand mixer with dough hook - mix in all dry ingredients and mix on low until all together. Mix on medium for 1 more min.
Turn out on floured surface and roll or flatten to about 3/4 in thick, use cutter 3.5"-3.75" round place on cast iron pan dusted with semolina or corn meal cover with a towel and let rise for 20 min.
Heat oven to ~325 degrees - while oven heats up cook muffin rounds on lowish heat on stove top for 4-5 min per side until desired doneness. Finish cooking muffins in oven for about 15 min
Keep for up to 2 week in airtight container at room temp.
Serving Size: Recipe says 10 - but that makes a HUGE muffin - roll dough a bit thinner than specified and try to get at least 14-16 - total batch is 2 lbs 4 oz cooked - shoot for an average muffin size of 2-2.5 oz (14-16 total)
Turn out on floured surface and roll or flatten to about 3/4 in thick, use cutter 3.5"-3.75" round place on cast iron pan dusted with semolina or corn meal cover with a towel and let rise for 20 min.
Heat oven to ~325 degrees - while oven heats up cook muffin rounds on lowish heat on stove top for 4-5 min per side until desired doneness. Finish cooking muffins in oven for about 15 min
Keep for up to 2 week in airtight container at room temp.
Serving Size: Recipe says 10 - but that makes a HUGE muffin - roll dough a bit thinner than specified and try to get at least 14-16 - total batch is 2 lbs 4 oz cooked - shoot for an average muffin size of 2-2.5 oz (14-16 total)