7 INGREDIENTS • 11 STEPS • 2HRS 21MINS

Whole Wheat English Muffins

Name: Whole Wheat English Muffins
Total time: PT8460.0S
Yield: 4
Ingredients: 1 teaspoon Active Dry Yeast; 1 1/2 cup Water; 2 1/2 cup All-Purpose Flour; 1 1/2 cup Whole Wheat Flour; 1 teaspoon Coarse Salt; to taste Vegetable Shortening; to taste Cornmeal

Recipe

4.3

3 ratings

These scrumptious muffins are easy and fun-to-make and require only a skillet

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Whole Wheat English Muffins

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30 Pounds of Apples

I'm Kristi. I share recipes that encourage home cooks to support local farmers and have FUN with good food, friends, and family.

http://www.30poundsofapples.com/

These scrumptious muffins are easy and fun-to-make and require only a skillet

2HRS 21MINS

Total Time

$0.19

Cost Per Serving

Ingredients

Servings

4

us / metric

1 tsp

Active Dry Yeast

1 1/2 cups

Warm Water

2 1/2 cups

All-Purpose Flour

1 1/2 cups

Whole Wheat Flour

1 tsp

Coarse Salt

to taste

Vegetable Shortening

to taste

Cornmeal

Nutrition Per Serving

VIEW ALL

Calories

409

Fat

1.5 g

Protein

14.1 g

Carbs

87.3 g

Add to plan

Whole Wheat English Muffins

Save

30 Pounds of Apples

I'm Kristi. I share recipes that encourage home cooks to support local farmers and have FUN with good food, friends, and family.

http://www.30poundsofapples.com/

Cooking InstructionsHide images

step 1

Dissolve Active Dry Yeast (1 tsp) in one third, or 1/2 cup of warm Water (1/2 cup). Allow it to sit for a few minutes until it’s somewhat frothy in appearance.

step 2

Combine Whole Wheat Flour (1 1/2 cups), All-Purpose Flour (2 1/2 cups), and Coarse Salt (1 tsp) in a large mixing bowl and mix well with a fork. Add the yeast mixture and the remaining warm Water (1 cup). Stir to make a sticky dough.

step 3

Empty the bowl onto a well-floured surface and knead for 5 to 10 minutes, adding more flour as needed to create a smooth, firm ball of dough.

step 4

Clean out the mixing bowl and grease with Vegetable Shortening (to taste). Place the dough ball in the bowl and cover tightly with plastic wrap. Refrigerate overnight.

step 5

The next morning, grease a large cookie sheet with shortening and sprinkle generously with Cornmeal (to taste). Remove the dough from the refrigerator and remove from the bowl.

step 6

Divide the dough into ten equal pieces. If you have a kitchen scale you can use that to ensure the muffins will be the exact same size.

step 7

Roll each piece into a ball and flatten between your palms, forming a disc about three inches across. Place each disc on the cookie sheet at least an inch apart. Cover lightly with plastic wrap and let rise for at least 2 hours.

step 8

Once the dough has risen, you are ready to cook the muffins.

step 9

Heat a large frying pan or cast iron skillet over medium heat. When hot, scoop about a tbsp of shortening into the pan and tilt it so it melts evenly over the pan. Carefully place muffins cornmeal-side down, and cook for 8 minutes on low.

step 10

Flip the muffins over and press down on them gently with the back of the spatula. Cook for another 8 minutes. Repeat with remaining muffins, adding shortening before each batch.

step 11

Serve immediately, or cool completely and store in a zippered bag with the air squeezed out. Store on the counter for 4-5 days or in the freezer for up to a month