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Whole Wheat English Muffins

Ingredients

  • 2 1/4 cup Water
  • 2 tbsp Honey
  • 2 1/4 tsp instant yeast
  • 1 large egg
  • 4 tbsp unsalted butter melted
  • 4 3/4 cups Whole Wheat Flour
  • 1 1/2 tsp Salt
  • Cornmeal for dusting

Instructions

  • Heat water in a glass measuring bowl until it reaches 105-115 degrees F. Mix in honey. Stir in yeast and set aside for 5 mins. Whisk in egg and melted butter.
  • Add the flour and salt to the bowl of a stand mixer. Put the dough hook attachment on. Turn the mixer to a low speed. Gradually pour the yeast mixture into the flour.
  • Continue running the mixer on low until all the flour is incorporated. Stop and scrape down the sides and bottom of the bowl as needed.
  • Turn the mixer up to medium and mix for about 4 minutes, until the dough is smooth and sticky.
  • Scrap the dough into a lightly oiled bowl. Brush a little oil over the top of the dough. Cover with a towel and set it in a warm place to rise for 45 minutes or until doubled in size.
  • Turn the dough out onto a lightly floured surface. Try not to use a lot of flour. Gently knead the dough together. The dough will be very sticky, add just enough flour to make it easy to handle.
  • Line two baking sheets with a silicone sheet and lighty dust the sheet with cornmeal. Set aside.
  • Divide the dough in half. Then divide each half into 8 pieces. You should have 16 dough balls. Roll each piece into a ball and then flatten into a disk.
  • Place the disks onto the baking sheets and sprinkle a little cornmeal over the tops. Cover with a towel and set in a warm place for 20 minutes.
  • Preheat the oven to 325F.
  • Heat a griddle over medium-low heat. Gently lift each disk with a spatula and place it on the griddle. Be really careful with the dough so you don't deflate it. Cook them for about 2 minutes on each side, until lightly browned on both sides. Work in batches.
  • When the muffins are all golden brown add them back to the baking sheet and bake for 10-15 minutes until cooked through. Their internal temperature will be 200F when they are done.
  • Place muffins on a cooling rack to cook and let them cool completely.
  • Muffins will stay good on the counter for a few days, a fridge for about a week, and the freezer for 3 months.

Notes

Nutrition Info: 
Serving Size: 1 
Calories: 125 | Protein: 4 | Carbs: 18 | Net Carbs: 16 | Fat: 5