Whole Wheat English Muffins

 Hello friends! It’s been a day or two… but I feel like I start off every blog post with this greeting now days. Ha! Life has been busy, but also full, and blessed. But I’m so thankful we can meet again! I have a special recipe just for you! I’ve never made English Muffins before- and I’m a huge fan of freshly baked bread- so I figured why not?! 

Here they are. The star of the show. Hot out of the pan, full of craters and pockets just waiting for melted butter and jam to grace it! 

Let’s not delay any longer- and we’ll jump right in!

INGREDIENTS

Here’s what you’ll need:

-1 3/4 cups (14 ounces) milk, warm

-3 tablespoons butter

-1 1/4 teaspoons salt

-2 tablespoons granulated sugar

-1 large egg, lightly beaten

-4 to 4 1/4 cups flour – you can use all purpose, bread flour or whole wheat flour- or any combination of the 3!

-2 teaspoons instant yeast

-1 tsp baking powder

-about 3-4 TBSP cornmeal- cornmeal is ONLY used during the cooking process to coat the pan/ rolls!

HOW TO MAKE HOMEMADE ENGLISH MUFFINS

1.) In a large bowl, combine the warm milk, sugar, and yeast, allowing the yeast to proof for a few minutes, until bubbly.

2.) Add in the remaining ingredients and then mix thoroughly, for about 5 minutes. Do not add more flour, the dough will be very sticky.

3.) Once mixed, scrape the dough from the bowl onto a lightly floured countertop. Fold the dough over a few times, until you make a nice, smooth ball. Place the dough in a greased bowl and allow it to rise in a warm place for about 1 hour.

4.) Punch down the dough and lay it out on a surface sprinkled with cornmeal. Roll out to your desired thickness. The muffins do rise somewhat, so roll them out about 1/4″ thinner than what you would like the final product to be. Cut out circles with a floured 3-inch cutter. Use the leftover dough to re-roll and cut out more muffins. Cover the muffins with a damp cloth and let them rest for about 20 minutes.

5.) Heat a frying pan or griddle to very low heat. Do not grease, but sprinkle with some cornmeal. Cover the pan and cook for 6-7 minutes on each side.

6.) Let cool before storing. I found out that it is easier to store in an airtight zip lock baggie, and freeze- only taking out what we will eat in a couple of days. They stay fresh a lot longer that way! 

Enjoy!!!!!