Wednesday, September 30, 2009

Homemade Whole Wheat English Muffins


This was a fun recipe for a leisurely relaxing Saturday afternoon. My son was down for a nap, my husband was "organizing" the garage, and I played in the kitchen the entire time with no interruptions and in perfect peace and quiet. It was delightful! These English Muffins turned out great, so it was the cherry on top of a nice afternoon.

We have eaten these in all different kinds of variations, as homemade Egg and Cheese Muffins, and with jelly or vegetable cream cheese, and each time they toast well and hold up to whatever we're topping them with.

The original recipe had white flour, but I revised it to be mostly whole wheat, and while I do think this probably changed the end result, they were still great English Muffins. I've been able to find lots of cheaper white english muffins at the store, but haven't been able to find reasonable whole wheat english muffins. So this is it!

The only things I would change for the next time I make these would be to make sure I rolled the dough thick enough because I had a few muffins that were a little lean even after rising, and to make sure I used a large enough biscuit cutter - I made mine purposefully smaller that the normal size you buy at the store, but they are so good, I would want them regular size or larger!

If you're looking for a great way to use up this English Muffins, check out English Muffin Egg Strata or Ham and Cheese Toasters.


Whole Wheat English Muffins
recipe adapted from Mommy's Kitchen & Happy Housewife

1 cup hot water
1/2 cup milk
2 tsp honey
2 tsp salt
3 cups whole wheat flour
1 cup white flour
2 tsp instant yeast
3 Tbs. softened butter
Cornmeal

Mix together water, milk, honey and salt. Add 2 cups of flour and the yeast. Mix until you have a loose batter. Cover the mixture and let rise for about 1 hour. Add the butter and the remainder of the flour. Roll out dough on a surface sprinkled with cornmeal to about 1/2 inch thick and cut into circles. Place on a baking sheet with a sheet of waxed paper. Make sure it is greased lightly so they wont stick. Let rise until doubled (about two hours) Cook on a hot (about 350 degrees), well buttered griddle until they are light brown. Turn once while cooking. Cool and eat.

I am sharing this at Eat At Home's Ingredient Spotlight: Whole Wheat Flour.

Easy Cooking | Simple Cooking

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