Homemade Whole Wheat English Muffins
Nutritional Info
- Servings Per Recipe: 27
- Amount Per Serving
- Calories: 64.4
- Total Fat: 0.6 g
- Cholesterol: 7.2 mg
- Sodium: 186.2 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 1.4 g
- Protein: 2.6 g
View full nutritional breakdown of Homemade Whole Wheat English Muffins calories by ingredient
Introduction
yummy yummy yummy yummyNumber of Servings: 27
Ingredients
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Dry Mix:
2 cups whole wheat flour
2 tbsp sugar
2 tsp salt
1 pkg dry yeast
Liquid Mixture:
1 3/4 cups skim milk
1/4 cup water
1 Tbs Parkay Light spread
1-2 cups of additional wheat/white flour (whichever, I alternated)
1 egg
cornmeal for dusting
Directions
In a bowl, mix dry ingredients and set aside. In a small saucepan, heat milk, water, and butter until 120-130 degrees.
Add wet mixture slowly to the dry mixture and beat on medium speed for 2-3 minutes. Add one egg and 1 cup of flour, and beat on high for 2 minutes. Continue to add small amounts of flour until dough is soft and not sticky. Take out of bowl and knead until stretch and smooth; put back in bowl, cover, and let sit for 1 hour.
After an hour uncover and beat (punch it), let sit again for 45 min. After 45 min, beat again and let sit for another 45 min.
Roll dough out on floured surface until about 1/2 inch thickness. Use a water glass to cut out muffins.
On two cookie sheets, sprinkle a little bit of cornmeal and place muffins on pans and sprinkle a little bit more cornmeal on top - Cover and let rise another 45 min (last time, I promise).
On low heat, lightly grease electric frying pan and place muffins on. Turn after 10 min. They should be done...test and make sure, if not adjust heat/time.
adaption of KITCORPS recipe
Number of Servings: 27
Recipe submitted by SparkPeople user JESSE_RAE1.
Add wet mixture slowly to the dry mixture and beat on medium speed for 2-3 minutes. Add one egg and 1 cup of flour, and beat on high for 2 minutes. Continue to add small amounts of flour until dough is soft and not sticky. Take out of bowl and knead until stretch and smooth; put back in bowl, cover, and let sit for 1 hour.
After an hour uncover and beat (punch it), let sit again for 45 min. After 45 min, beat again and let sit for another 45 min.
Roll dough out on floured surface until about 1/2 inch thickness. Use a water glass to cut out muffins.
On two cookie sheets, sprinkle a little bit of cornmeal and place muffins on pans and sprinkle a little bit more cornmeal on top - Cover and let rise another 45 min (last time, I promise).
On low heat, lightly grease electric frying pan and place muffins on. Turn after 10 min. They should be done...test and make sure, if not adjust heat/time.
adaption of KITCORPS recipe
Number of Servings: 27
Recipe submitted by SparkPeople user JESSE_RAE1.
Member Ratings For This Recipe
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