Whole Wheat English Muffins Recipe

5 2 1
Whole Wheat English Muffins Recipe
Whole Wheat English Muffins Recipe photo by Taste of Home
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Whole Wheat English Muffins Recipe

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5 2 1
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.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 20 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 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 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 each: 246 calories, 5g fat (3g saturated fat), 34mg cholesterol, 232mg sodium, 43g carbohydrate (6g sugars, 3g fiber), 7g protein.

  • 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
  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

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Reviews forWhole Wheat English Muffins

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debpenns User ID: 5553562 261837
Reviewed Feb. 26, 2017

"i was looking for a healthy alternative for breakfast muffins, i just found out with high cholesterol i really needed to watch my bread intake! these muffins our amazing!! they where just what i was looking for in a muffin and delicious!"

MY REVIEW
kathydew User ID: 5244368 14747
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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