Honey Whole Wheat English Muffin Recipe
We LOVE English muffins in our house. One morning when I was noshing on a English muffin with jam I thought: These can't be too hard to make! I often make bread from scratch, but making English muffins just never even crossed my mind....until recently.
So, in typical "me" fashion I started surfing the web! I am a self taught baker so just about EVERYTHING I've learned along the way relating to cooking, baking, home keeping has started with a simple web search.
I quickly found a recipe on the King Arthur Flour website for English muffins and just sorta gave it a go! I am SO glad that I did - it was my first try out of the gate and it's a winner!! The original recipe is a keeper by itself so check it out! I have altered some of the ingredients in this recipe to better suit our family needs. My son has has a dairy allergy and the hubs and I are trying to decrease our white flour and refined sugar intake so I swapped out a few of the ingredients and im so glad I did - these babies are delish!!
One thing I LOVE about scratch cooking and baking is that you know what the ingredients are, that they contain ZERO preservatives or scary unpronounceable ingredients and I just take great pride serving them to my family! These reasons alone are enough to try making these. Anything made from scratch is going to be better for you and SO much cheaper on your wallet!! In our house - any savings is worth the little extra effort to make something from scratch.
Not to mention, these muffins will freeze great too! Simply place in a freezer bag after they are cooled to room temperature and pop in the freezer. Pull out a few as you need them and you will always have "fresh" home baked English muffins at your fingertips!!
From my HOME to yours,
Honey Whole Wheat English Muffin Recipe:
Makes approx. 16-18 muffins
1 3/4 cup warm water
3 T olive oil
1.5 t. salt
2 T. honey
1 egg (room temperature and slightly beaten)
4 1/2 C. whole wheat flour
2 t. instant yeast
Cornmeal for sprinkling
Place warm water, yeast and honey in a standard mixer or bowl. Add remaining ingredients (except cornmeal) and mix with a paddle attachment until it is satin smooth and elastic. This will take approx. 5 minutes at medium to high speed. Once the dough is smooth, lightly coat the dough with olive oil, cover the bowl with a dish cloth, and let stand for 1 hour. That was quick and easy!
Next, lightly sprinkle cornmeal onto a griddle or frying pan. After about an hour has passed, punch down the dough with your fist and pull apart palm sized balls of dough. Flatten the each ball into a disc to the
approx. size of your muffins and place onto the COLD griddle.
Sprinkle corn meal on top of the discs. Cover the dough again with dish cloth and leave for 20 minutes. Make sure to leave a little space between each muffin however they will not rise much more at this point.
Next, turn on the griddle to medium low heat. The dough will start to puff up and the English muffins will begin to brown.
Cook muffins on each side for 8-15 minutes until golden brown. Remove them from heat when golden and cooked through. Allow to cool at room temperature.
NOTE: You may need to cook the muffins in a couple of batches depending on how large your griddle is. Also, don't let the stove heat get too high or the outside of the muffin will cook faster than the inside. That's never good.
NOTE: Use a fork to split apart the muffins for the "nooks and crannies" that we all love in an English muffin!