Monday, September 14, 2009

English Wheat Muffins....

I use the basic recipe from More with Less, but I mix the flours up a little, cuz you know I'm not cookin' with all white if I don't have to, right? ;-)
(I am seriously biased.)
I also like to add an extra egg!
Warm in small pot:
1 1/2 cups milk
1/4 cup butter

Meanwhile combine in mixing bowl:
2T sugar
1 t salt
2 1/2 t yeast
2 cups whole wheat flour
Pour warmed milk slowly into dry mixture while mixing on low or beat in by hand.
Blend for 2 minutes.
2 eggs
1 cup plain flour
1 cup unbleached flour (or enough to make a workable dough)
Allow to rise until doubled, punch down.
Roll out 3/8 inch think and cut with biscuit cutter or can.
Dip both sides in corn meal and allow to rise 45 minutes to 1 hour.
Cook on lightly sprayed griddle until browned on both sides.
Makes 2 dozen muffins. Store in fridge or freeze.
***I served some here for lunch with homemade sloppy joe mix inside, with broccoli and carrots sticks with Yogurt Muesli.
-This was a 'kids choice' meal.-


ValerieAnn said...

I made these wonderful English Muffins today! Wow! They are really good!
I have always wanted to make them, but never had a good recipe. This is a keeper! Thx!

Donna said...


Oh I'm tickled! Glad to hear you like them.

I've also used kamut flour to make them and they're really good that way- different though.

Tiffany said...

Stumbled on this recipe from Pinterest. I made them this past week and they are amazing! I won't be buying from the store any more. Thanks for sharing!