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RECIPE
9 INGREDIENTS8 STEPS8HR 10MIN

100% Whole Wheat English Muffin

4.0
1 Ratings
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
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With 100% white whole wheat flour, the texture isn’t quite like that of a Thomas’ English muffin, but it is still light and airy.

8HR 10MIN

Total Time
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
GO TO BLOG
Ingredients
US / METRIC
Servings:
10
Serves 10
2 2/3 cups
King Arthur® White Whole Wheat Flour
1 1/4 tsp
1 1/2 cups
Warm  Milk
1 Tbsp
1 Tbsp
Oil
such as olive, grapeseed, canola or vegetable
3 Tbsp
Warm  Water
1/4 tsp
Baking Soda
to taste
Cornmeal
for dusting
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Nutrition Per Serving
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CALORIES
148
FAT
2.7 g
PROTEIN
6.0 g
CARBS
27.5 g

Author's Notes

Requires overnight prep. This dough is very wet, like batter, so you will need English muffin rings or something similar (empty tuna cans, Ball jar rings, etc.) to constrain the dough. The key with this recipe is to be sure to portion the dough into 10 rings.

Directions

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Step 1
Whisk together King Arthur® White Whole Wheat Flour (2 2/3 cup), Kosher Salt (1 1/4 teaspoon) and Instant Dry Yeast (2 teaspoon). Add lukewarm Milk (1 1/2 cup), Honey (1 tablespoon) and Oil (1 tablespoon). Stir until combined. Cover bowl with tea towel or plastic wrap. Refrigerate overnight.
Step 2
Remove the dough from the fridge 2 hours before you plan to bake the English muffins.
Step 3
Dissolve the Baking Soda (1/4 teaspoon) in Water (3 tablespoon). Add it to the batter and stir to combine. Let the dough rest 10 minutes.
Step 4
Heat a griddle or cast iron skillet over medium heat. Mist the griddle and the inside of the rings with spray oil, then dust the inside of the rings with Cornmeal (to taste). Cover the cooking surface with rings then dust the pan inside the rings with more cornmeal.
Step 5
Using a 1/3 cup measure, scoop dough into the rings. Sprinkle tops of dough with more Cornmeal (to taste). Cook for 10 to 12 minutes
Step 6
Flip muffins, and cook for another 10 to 12 minutes. When both sides are evenly golden brown and crisp, transfer muffins to cooling rack.
Step 7
Let cool briefly then pop out rings. Let the muffins cool for at least 20 minutes before splitting them open with a fork.
Step 8
Serve and enjoy!

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Nutrition Per Serving
Calories
148
% Daily Value*
Fat
2.7 g
3%
Saturated Fat
0.6 g
3%
Trans Fat
0.0 g
--
Cholesterol
3.5 mg
1%
Carbohydrates
27.5 g
10%
Fiber
4.4 g
16%
Sugars
4.9 g
--
Protein
6.0 g
12%
Sodium
386.3 mg
17%
Vitamin D
--
--
Calcium
74.0 mg
6%
Iron
0.8 mg
4%
Potassium
6.5 mg
0%
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