Whole Wheat English Muffins

Why shop at the store when you can make your own fresh muffins?

1 cup of milk
2 tablespoons of sugar
1 teaspoon salt
3 tablespoons margarine
1 sachet of active dry yeast
1 1/2 cups whole wheat flour
3 1/2 cups (approximately) all-purpose flour
Cornmeal
Blanch the milk and add the sugar, salt and margarine. Cool to warm (105 to 110 degrees F). Measure a cup of warm water (at the same temperature) into a large, warm bowl. Sprinkle with yeast, then stir until yeast dissolves can you freeze english muffins.

Add the milk mixture, then add the whole wheat flour and 1 1/2 cups all-purpose flour. Beat with a spoon until smooth. Add enough additional flour to make a firm dough.

Place on a floured board and knead for two to three minutes, or until the dough can form a ball (note: the dough may be sticky). Put the dough in a greased bowl, turning to grease all sides. Cover and grow in a warm place for an hour, or until doubled in volume.

Beat the dough with lightly floured fingertips. Divide the dough in half. On a board heavily dusted with cornmeal, pound each half until it is half an inch thick. Cut with a three-inch cookie cutter and place about two inches apart on ungreased baking sheets.

Let stand in a warm place for half an hour, or until doubled in volume. Cook on a lightly greased griddle or skillet over medium heat until well browned on both sides, about ten minutes on each side. Let cool on racks. To serve, split the muffins and toast. Makes about eighteen muffins.

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