Whole Wheat English Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 181.4
  • Total Fat: 9.1 g
  • Cholesterol: 17.8 mg
  • Sodium: 9.3 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 6.0 g
  • Protein: 7.7 g

View full nutritional breakdown of Whole Wheat English Muffins calories by ingredient
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Number of Servings: 12


    1/4 cup warm water
    1 tsp. instant yeast
    2 cups whole wheat flour, plus more as needed
    1/2 cup soy flour
    1/2 cup ground flaxseed meal
    1 cup coconut milk
    1.5 tablespoons coconut oil
    4 packets of Splenda (4-8 tsp. depending on taste)
    1 egg
    1/8 cup cornmeal or as needed


* Sprinkle yeast over warm (about 105 F. is ideal) water and let stand until foamy, about 10 minutes.
* In a large bowl, mix flour(s) and salt.
* In a separate bowl, mix milk, oil and honey. Add egg and stir until well blended. Stir in the yeast mixture.
* Add liquid to about half of the dry ingredients and mix well, with a stand mixer or by hand. Mix in remaining dry ingredients. Dough will be soft and somewhat sticky.
* Turn dough out onto floured work surface and knead for several minutes. If too sticky to knead, add flour, a tablespoon at a time.
* Put dough in an oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place (see TIP) until doubled in size. Rising time will depend on temperature; allow about 1 hour.
* Turn risen dough out onto a work surface that has been liberally dusted with cornmeal and pat or roll to about 1/2" thick. Cut into approximately 3 inch rounds with a cookie cutter, tin can, or jar lid. If you wish, combine the scraps of dough into more muffins, handling as little as possible. Cover the muffins with a towel and let rise for 20-30 minutes.
* Heat a griddle or large skillet over medium-low heat. Sprinkle with corn meal. Using a spatula, carefully transfer muffins to hot griddle. Cook about 5 minutes on each side, turn and cook for 2-3 minutes per side. Outsides should be golden brown and crusty, insides should be soft, but not gooey. You might need to sacrifice a muffin or two as doneness tests.
* Remove to cooling rack as they finish cooking. Cook the rest in batches.
* English muffins are traditionally split open with a fork, rather than cut, and then toasted, but they will be good however you do it.
* TIP: To create a warm place for rising dough, microwave a glass of water for 2 minutes then put the bowl of dough into the microwave with the hot water. Heat from the water will provide an appropriate temperature--and the dough does not need to be covered, since it will not dry on the surface in this humid environment.

Number of Servings: 12

Recipe submitted by SparkPeople user ADORNEDCGRACE.

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