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Whole Wheat English Muffins

This recipe was given to me many years ago by the county Extension service. I love the muffins' hearty taste and light texture. If you're cooking for one or two, they keep well in the refrigerator or the freezer.

10 ServingsPrep: 20 min. + rising Bake: 20 min. + cooling

Ingredients

1 package (1/4 ounce) active dry yeast
3 tablespoons sugar, divided
1/4 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
3 tablespoons butter
3/4 teaspoon salt
1 egg, beaten
1 cup whole wheat flour
3 cups all-purpose flour, divided

Directions

In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water;
let stand for 5 minutes. Add the milk, butter, salt, egg, whole
wheat flour, 1 cup all-purpose flour and remaining sugar; beat until
smooth. Stir in enough remaining all-purpose flour to form a soft
dough.
Turn onto a lightly floured surface; knead until smooth and elastic,
about 6-8 minutes. Place in a grease bowl, turning once to grease
top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; roll out to
1/2-in. thickness. Cover and let rest for 5 minutes. Cut into 4-in.
circles. Place 2 in. apart on greased baking sheets.
Bake at 375° for 8 minutes or until bottom is browned. Turn

2 of 2

Whole Wheat English Muffins (continued)

Directions (continued)

muffins over; bake 7 minutes longer or until second side is browned.
Remove from pans to wire racks to cool. Store in the refrigerator.
To serve, split with a fork and toast. Yield: about 10 muffins.

Nutrition Facts: 1 serving (1 each) equals 246 calories, 5 g fat (3 g saturated fat), 34 mg cholesterol, 232 mg sodium, 43 g carbohydrate, 3 g fiber, 7 g protein.