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Whole Wheat English Muffins Recipe
Whole Wheat English Muffins Recipe photo by Taste of Home

Whole Wheat English Muffins Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. + rising Bake: 20 min. + cooling
MAKES:10 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 20 min. + cooling
MAKES: 10 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Bake at 375° for 8 minutes or until bottom is browned. Turn 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.
Originally published as Whole Wheat English Muffins in Country Extra September 1991, p49

Nutritional 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.

Reviews for Whole Wheat English Muffins

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Reviewed Dec. 12, 2010

"These were pretty easy to make but there weren't airy holes that I like in an English muffin. I only bake these when I'm in another country where I can't buy them off the shelf. I'll make them again but not make them as large this time. They really grow and seem heavy to eat."

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