Whole Wheat English Muffins Recipes

HONEY WHOLE WHEAT ENGLISH MUFFINS

Steps:

• Combine yeast and warm water in a small bowl and let bloom for 5 minutes.
• Combine bread flour, whole wheat flour, salt, and baking soda in a medium bowl. Warm yogurt and milk to room temperature in microwave for 30 to 45 seconds.
• Combine yeast mixture, yogurt, milk, butter, and honey in the bowl of stand mixer fitted with a dough hook. Turn mixer to lowest speed and slowly add the flour mixture. Increase speed to medium; beat until dough is smooth and sticky, about 5 minutes. Turn dough out into a greased bowl, cover, and let rise in a warm spot until doubled in size, 1 to 1 1/2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly dust a baking sheet with cornmeal.
• Turn dough out onto a lightly floured surface and pat into a 9x13-inch rectangle. Cut the rectangle into 8 square pieces or use a 4-inch round cookie cutter.
• Melt 2 tablespoons of the ghee in a skillet over medium heat. Place 4 of the muffins in the skillet, cover with a lid, and cook until the bottoms are golden brown, 2 to 3 minutes.
• Uncover skillet and flip muffins with a spatula. Cover again and cook until the other side is golden brown, 2 to 3 minutes more. Transfer to the prepared baking sheet and lightly press into the cornmeal to coat. Repeat using remaining muffins and ghee.
• Bake in the preheated oven until centers are cooked through, 6 to 9 minutes. Cool for 5 to 10 minutes, then split with a fork.

WHOLE-WHEAT ENGLISH MUFFINS

Steps:

• In a small bowl combine yeast and 1/3 cup warm water (80 milliliters) and let rest until yeast has dissolved, about 5 minutes.
• Melt 2 tablespoons butter and put it in a large bowl. Whisk in yogurt, milk, honey, salt and the yeast mixture.
• Add flours and baking soda to bowl and beat thoroughly with a spoon or rubber spatula until well combined. Cover bowl and let rest in a warm spot for 1 to 1 1/2 hours, or until dough has doubled.
• Heat oven 350 degrees. Lightly dust a small baking sheet with cornmeal.
• Place a large skillet over medium heat and melt 1 tablespoon butter. Using a large ice cream scoop or 1/2 cup measuring cup, drop batter into skillet to form round muffins about 4 inches in diameter, mounding the batter in the center. (You may need to coax the dough a little with your fingers, so be careful of the hot pan, and don't worry if they're not perfectly circular.) Repeat until you have 3 muffins, leaving the rest of the batter for a second batch. Reduce heat to low. Cover skillet with lid or baking sheet and cook 3 to 5 minutes, until bottoms are golden brown. (Be careful not to let them burn.)
• Uncover skillet and flip muffins using a spatula. Cover again and cook 2 to 4 minutes or until the other sides are golden brown. Place muffins on prepared baking sheet. Repeat using remaining batter and another tablespoon of butter.
• Bake muffins for 6 to 9 minutes, or until puffed and cooked through. Split the muffins with a fork and toast before eating.

WHOLE WHEAT ENGLISH MUFFINS

Steps:

• 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.

WHOLE WHEAT ENGLISH MUFFINS

Steps:

• In a large bowl, dissolve the yeast in the water.
• Add the sugar, salt and dry milk and blend.
• Add half the flour and whisk for 1 minute.
• Set the mixture aside for 1 hour, or until the sponge falls back on itself.
• Beat in the oil.
• Add the remaining flour and mix well.
• Add extra flour if necessary to make a fairly stiff dough.
• With floured hands cut out about 20 four oz pieces of dough and form them into 3" patties.
• Place the patties on a greased cookie sheet and let rise about half an hour, or until they are doubled in bulk.
• Preheat griddle to 325 to 350 F and cook approximately 7 minutes per side.