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.
Recommended: 45 Breads That Will Inspire You to Bake This Fall
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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. Yield: about 10 muffins.
Originally published as Whole Wheat English Muffins in Country Extra September 1991, p49
Reviews forWhole Wheat English Muffins
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 12, 2010