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RECIPE
7 INGREDIENTS11 STEPS2hr 21min

Whole Wheat English Muffins

4.3
3 Ratings
These scrumptious muffins are easy and fun-to-make and require only a skillet
Whole Wheat English Muffins Recipe | SideChef
These scrumptious muffins are easy and fun-to-make and require only a skillet
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Estimated Total: Estimated Total:
Fulfilled by
2hr 21min
Total Time
$0.19
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1 tsp
Active Dry Yeast
1 1/2 cups
Warm  Water
2 1/2 cups
1 1/2 cups
to taste
Vegetable Shortening
to taste
Cornmeal
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Nutrition Per Serving

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CALORIES
409
FAT
1.5 g
PROTEIN
14.1 g
CARBS
87.3 g

Cooking Instructions

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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
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Nutrition Per Serving
Calories
409
% Daily Value*
Fat
1.5 g
2%
Saturated Fat
0.1 g
0%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
87.3 g
32%
Fiber
6.8 g
24%
Sugars
1.8 g
--
Protein
14.1 g
28%
Sodium
561.6 mg
24%
Vitamin D
--
--
Calcium
31.0 mg
2%
Iron
5.1 mg
28%
Potassium
232.6 mg
5%
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