Tuesday, April 26, 2011

Whole Wheat English Muffin Recipe

My good friend Bev over at Beverly's Back Porch inspired me this morning. She said she is going to make eggs benedict for herself to eat as she watches the royal wedding on Friday. It sounded like a great idea to me so I whipped up some English muffins this morning. They are so easy to make and actually quite fun and they are way better than the store bought ones.


I doubled the recipe as I almost always do. If you don't want as many, just cut the recipe in half. Start by adding 6 T. of sugar in the bowl of your mixer.


Add 4 1/2 tsps. of instant rise yeast.


Add 1/2 c. water.


2 c. milk



1 1/2 tsp. salt


2 eggs lightly beaten


6 T. softened butter.


2 c. whole wheat flour.


Approximately 6 cups of white flour.


Add flour until the dough pulls away from the sides of your mixer bowl. Knead until you have a nice smooth tight ball.


Split the ball in half and put each half in a bowl coated with cooking spray. Turn balls to coat, cover with plastic and let rise until doubled in bulk. This could take up to 2 hours.


Here they are after the proofing period.


Dump one ball on a flour covered counter.


This glass happened to be the size of an English muffin so I used it to cut them out. I dusted the flour off of the scraps and re-rolled it and used it a second time.


Place the muffins on yellow cornmeal covered cookie sheets and let them rise for about 20-30 minutes. Leave room between each muffin so they will not touch each other when they rise.


I should practice what I preach. A few of mine touched and stuck together. Not good.


Place them on a preheated 350 degree electric griddle. You can also cook them in a cast iron pan over medium heat. You could really use any heavy pan. Sprinkle the surface first with more cornmeal. They should cook on each side for about 6-7 minutes depending on your heat source.


After the first 6-7 minutes flip them over and continue to cook for another 5-6 minutes until they look like this.


Place them on racks to cool. You can eat them as is or toast them. I see eggs benedict in the near future! Place any extras in zip lock bags and freeze them. Then you can have excellent English muffins whenever you want. These freeze exceptionally well. Are you watching the Royal wedding?