Hi! I'm Katie from This Chick Cooks. I just love breakfast. There are so many delicious things to make that are so sinfully delicious (and bad for us) but there are also lots of really good for us things that also taste wonderful. These whole wheat English muffins have great taste and they are made with whole wheat flour so they're good for you too. They are so tasty with all fruit spread or some peanut butter or cream cheese or butter and honey-OK I will stop there. What are they not good with? This English muffin recipe made about 14 muffins. Please come by my blog to find all sorts of recipes, both healthy and indulgent.
Whole Wheat English Muffins (makes about 14)
1 cup milk
1/4 cup butter or margarine
2 tablespoons sugar
1 teaspoon salt
2 (.25 ounce) packages active dry yeast
1 cup warm water (110 degrees to 115 degrees)
2 cups all-purpose flour
3 cups whole wheat flour
Heat your milk and butter in the microwave.Combine them and cool until lukewarm. You can make these in your bread maker and just add all the ingredients according to your manufacturer's directions or continue as listed below.
Skip italicized portion if you're using your bread maker.
In a small bowl, dissolve yeast in warm water; add to milk mixture. Stir in all-purpose flour and 1 cup whole wheat flour until smooth. Add enough remaining whole wheat flour to make a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.
Punch dough down. Roll to 1/3-in. thickness on a cornmeal-covered surface. Use lots of cornmeal to make sure the muffins don't stick. Cut into circles with a 3-1/2-in. or 4-in. cutter; I used a heart cookie cutter for some and a drinking glass for the reset. Cover the muffins with a towel and let rise until nearly doubled, about 30 minutes. Place muffins, cornmeal side down, in a greased skillet; cook over medium-low heat for 12-14 minutes or until bottoms are browned.Turn and cook about 12-14 minutes or until browned. The first batch cooked right on time, but once the skillets were warmer then they cooked faster so just keep an eye to make sure they don't burn. Cool on wire racks; split with a fork and toast to serve.