Looking for some tasty and healthy breakfast ideas? Try these whole wheat English muffins. This recipe combines the goodness of freshly ground whole wheat flour with none of the ingredients we should avoid. Don’t worry – you can use a good brand of whole wheat flour instead of grinding your own. These take a little time to prepare but are worth the effort. They are so good you may never eat a store bought English muffin again. Bake in batches and freeze for later. Add some fruit and an egg or spread on some peanut butter and low sugar preserves and you have a balanced breakfast. These are also great to use for sandwiches in place of hamburger buns. Check out the video below.
This has become my favorite English muffin recipe. I found it several years ago on RecipeZaar.com and have modified it from the original one contributed by Rita P. She reports discovering it on a British cooking site. By using whole wheat flour for part of the white flour, I increase the fiber and nutritional value. I also avoid adding more oil for cooking by using a nonstick griddle. The original recipe calls for rice flour, semolina or cornmeal for dusting but I prefer my English muffins undusted. 🙂 Just a preference. This recipe will make 10-12 muffins depending on how thick you roll the dough and what size ring or biscuit cutter you use.
You can find the whole wheat berries and English muffin rings below. I used Hodgson Mill unbleached white flour. They also make a good whole wheat flour. You may also try substituting soy, almond or rice milk and using olive oil instead of butter if you prefer a vegan recipe. I have not tried a gluten-free flour so I cannot say how that will change the taste or texture. Feel free to leave comments below.
Nutrition Info: (Per Muffin) 170 calories, 2.3 grams total fat, 1.2 grams saturated fat, 376 mg sodium, 90 mg potassium, 31.2 grams total carbohydrates, 1.3 g fiber, 1.9 g sugar, 5.6 grams protein. Provides 11% of DRI of iron.
Allergen Info: Contains wheat and milk
- Prep Time: 1h 30m
- Cook Time: 14m
- Total Time: 1h 44m
- 1 c whole wheat flour
- 2 c all-purpose flour
- 1 1/2 tsp. salt, Kosher
- 1 1/2 c milk, low fat
- 1/2 tsp. sugar, white
- 1/2 oz (4 1/2 tsp) active dry yeast
- 1 tbsp. butter, melted
- Measure out 1 cup of whole wheat flour and 2 cups of all-purpose white flour. Sift the flours and salt together.
- Mix 5 fl oz of milk with sugar and yeast. Let stand 5 minutes. After 5 minutes, stir in the remaining milk and butter.
- Add the yeast mixture to the center of the flour mixture and beat with mixer for 4-5 minutes. Scrape down bowl and hook about half way through. The dough will be soft but still hold its shape. Cover with clear plastic and let rise for 45-60 minutes in a warm place or until doubled in bulk.
- Turn dough out onto a well floured surface and punch down. Roll or pat out to a 1/2 inch thickness. Use a floured 3 inch cutter and cut into rounds. Place rounds on a greased baking sheet. Cover and let rise in a warm place for another 20-30 minutes.
- Warm griddle to medium heat. Transfer the muffins to the griddle. Cook slowly for about 7 minutes on both sides or until golden brown. Transfer to a wire rack to cool.