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Extra Easy Whole Grain English Muffins

Posted Mar 15 2010 3:00am
Hello Monday! and HELLO 2 weeks to Costa Rica. We had a very busy weekend filled with lots of errands and I didn't have enough hours in the weekend to do everything I wanted to do (maybe because we lost an hour?). Sunday we woke up semi-early and went right to the gym. When we got home we eat lunch and went right to Spring cleaning. We tore apart the entire apartment for 5 hours and almost got everything done. We got rid of old magazines, put a bag of clothes and shoes together and just cleaned like crazy. Right now we have a decent size 2 bedroom and I cannot imagine cleaning an entire house. Luckily we are not pack rats, so we didn't have too much to clean out and go through. 

In the midst of cleaning I took a second break. My first break was when I dropped the dust buster on the nail of my big toe. I thought I broke it and has to sit down with ice for a little bit. I am not the nicest patient so it's a good thing Danny has lots of patience, because I wasn't at all that nice. This break was to make english muffins. Jess @ Healthy Exposures asked if I had ever made them, since I make a lot of bread. I hadn't, so I decided to give it a try, so thanks for inspiring me Jess!

I used my KitchenAid mixer to knead the dough. This has to rise for an hour or so, then break it into 6 pieces and let it rise for another hour (or be impatient like me and wait 30 minutes).
6 pieces isn't enough. 
After it had risen for not an hour.
Let it brown on both sides and stick it in the oven for 6-8 minutes.

Whole Grain English Muffins
adapted from Christine's Cuisine

  • 1 1/4 cups whole wheat flour
  • 1 cup spelt flour
  • 1/2 Tbsp. sugar
  • 1/4 tsp. salt
  • 1 1/4 tsp. instant yeast
  • 1 Tbsp. butter (at room temperature)
  • 3/4 – 1 cup milk (at room temperature)
  • cornmeal for sprinkling
1. In the large bowl of a stand mixer fitted with the paddle attachment, stir together the flours, sugar, salt and yeast.  Mix in the butter and 3/4 cup of the milk.  Add the remaining milk after it starts to mix.
2. Switch to the dough hook and knead over med-low for about 6 -8 minutes. 
3. Place in a lightly oiled bowl and roll to coat.  Cover the bowl with plastic wrap and let rise for about an hour or until doubles in size.
4. Divide the dough into 6 equal pieces and shape into balls.  Lay on a baking sheet and spray or lightly coat with oil and sprinkle with cornmeal.  Move the dough balls to the baking sheet evenly spaced apart (giving them room to rise more). Cover the pan loosely with plastic wrap and allow them to rise for another hour.
5. Pre-heat the oven to 350 F and heat up a skillet on medium heat on the stovetop.  
6. Spray the skillet with oil (or non-stick spray) and transfer the dough balls to the skillet.  Allow them to cook on the skillet for 5-8 minutes, until the bottoms are nicely browned.  Carefully flip and cook the other side for about 5-8 minutes more. They should flatten as they cook.
7. When the muffins look browned, remove them from the skillet with a spatula and transfer quickly to a baking sheet. Bake at 350 for 5-8 minutes.Do not wait until all of the muffins have been cooked on the skillet before moving them to the oven – as the first batch is baking, move the second batch of muffins to the skillet.
8. Transfer the baked muffins to a cooling rack and TRY to let cool for at least 30 minutes before slicing or serving.

* The english muffins will continue to cook while they cool. I don't know anyone that can resist warm bread right out of the oven, so we both ate it warm. I cut it open, buttered it and then put it back in the oven for 2 more minutes to let it cook a little more. Danny ate his dough-y and was done with 1/2 by the time I was done buttering it. 

These are seriously so good and so easy to make. So now the order of breads we've made (without the bread machine) is: 1. whole wheat naan, 2. english muffins, 3. pitas

Have a good day!
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