Whole Wheat English Muffins
Total TimePrep: 20 min. + rising Bake: 20 min. + cooling
Makesabout 10 muffins
- 1 package (1/4 ounce) active dry yeast
- 3 tablespoons sugar, divided
- 1/4 cup warm water (110° to 115°)
- 1 cup warm whole milk (110° to 115°)
- 3 tablespoons butter
- 3/4 teaspoon salt
- 1 large egg, beaten
- 1 cup whole wheat flour
- 3 cups all-purpose flour, divided
- 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 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.
Nutrition Facts1 each: 246 calories, 5g fat (3g saturated fat), 34mg cholesterol, 232mg sodium, 43g carbohydrate (6g sugars, 3g fiber), 7g protein.
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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