Looking for some tasty and healthy breakfast ideas? Try these 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)Â 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
Whole Wheat English Muffins
Ingredients
- 2 cup whole wheat flour
- 1 cup all purpose flour
- 1.5 tsp salt
- 1.5 cup milk, lukewarm
- 1/2 oz dry yeast or (4 1/2 tsp.)
- 1/2 tsp sugar
- 1 Tbsp butter
Instructions
- Sift whole wheat flour, all purpose flour and salt. Set flour mixture aside.
- Mix dry yeast, 1/2 tsp. sugar and 1/2 cup lukewarm milk. Let yeast mixture sit for 5 minutes.
- Mix flour mixture and yeast mixture together. Add melted butter and mix until dough forms.
- Place dough in greased bowl, cover with plastic wrap and set aside in warm place for about 1-2 hours or until doubled in bulk. Punch dough down and allow to rise about 20 more minutes.
- Knead dough on floured surface. Flatten dough to about 1 inch thick and cut with biscuit cutter. Place muffins on griddle and cook for about 7 minutes per side. Remove to cooling rack. Serve warm with butter and jam of your choice. Yum!
