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Whole Wheat English Muffins
Recipe

7 INGREDIENTS • 11 STEPS • 2HRS 21MINS

Whole Wheat English Muffins

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
Active Dry Yeast
1 tsp
Active Dry Yeast
Water
1 1/2 cups
Warm Water
Vegetable Shortening
to taste
Vegetable Shortening
Cornmeal
to taste
Cornmeal
Nutrition Per Serving
VIEW ALL
Calories
409
Fat
1.5 g
Protein
14.1 g
Carbs
87.3 g
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Whole Wheat English Muffins
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author_avatar
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 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 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 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 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 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 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 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 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 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 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
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
Tags
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Breakfast
Dairy-Free
American
Brunch
Bread
British
Shellfish-Free
Kid-Friendly
Vegan
Vegetarian
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