WHOLE WHEAT ENGLISH MUFFINS
This recipe was given to me many years ago by the county Extension service. I love the muffins' hearty taste and light texture. If you're cooking for one or two, they keep well in the refrigerator or the freezer.
Provided by Taste of Home
Time 40m
Yield about 10 muffins.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, salt, egg, whole wheat flour, 1 cup all-purpose flour and remaining sugar; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a grease bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cover and let rest for 5 minutes. Cut into 4-in. circles. Place 2 in. apart on greased baking sheets., Bake at 375° for 8 minutes or until bottom is browned. Turn muffins over; bake 7 minutes longer or until second side is browned. Remove from pans to wire racks to cool. Store in the refrigerator. To serve, split with a fork and toast.
Nutrition Facts : Calories 246 calories, Fat 5g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 232mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein.
WHOLE WHEAT ENGLISH MUFFIN BREAD
The original recipe was from Everyday Cheapskate and called for white flour. I experimented a bit to make it healthier and use whole wheat flour. My kids beg me to make this.
Provided by WYO MOM
Categories Yeast Breads
Time 55m
Yield 2 loaves
Number Of Ingredients 6
Steps:
- Place all ingredients in a large bowl and mix just until incorporated. I use a Kitchenaid mixer, but it could be done by hand. The dough will be VERY wet and sticky.
- Let it rise until double in size.
- Spoon the dough into two well-greased loaf pans. Let rise in the pans until the dough reached the tops of the pan.
- Bake in a preheated 350 F oven for 40 minutes or until golden brown. Ten minutes before done, brush with melted butter. Cool on wire racks.
Nutrition Facts : Calories 1247.7, Fat 14.6, SaturatedFat 5.2, Cholesterol 15.3, Sodium 3558.6, Carbohydrate 253.4, Fiber 37.5, Sugar 13.9, Protein 46.9
WHOLE WHEAT ENGLISH MUFFINS
Posted in response to request. I love English Muffins, especially the nooks and crannies that soak up butter and jam! Enjoy
Provided by TishT
Categories Yeast Breads
Time 2h25m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve the yeast in the water.
- Add the sugar, salt and dry milk and blend.
- Add half the flour and whisk for 1 minute.
- Set the mixture aside for 1 hour, or until the sponge falls back on itself.
- Beat in the oil.
- Add the remaining flour and mix well.
- Add extra flour if necessary to make a fairly stiff dough.
- With floured hands cut out about 20 four oz pieces of dough and form them into 3" patties.
- Place the patties on a greased cookie sheet and let rise about half an hour, or until they are doubled in bulk.
- Preheat griddle to 325 to 350 F and cook approximately 7 minutes per side.
HONEY WHEAT ENGLISH MUFFIN BREAD
from "andrea meyers" - http://andreasrecipes.com/2009/04/16/honey-wheat-english-muffin-bread/ - rising time included in "cooking" time
Provided by ellie3763
Categories Yeast Breads
Time 2h
Yield 2 loafs, 24 serving(s)
Number Of Ingredients 8
Steps:
- Grease two 9x5 loaf pans. Sprinkle with course cornmeal.
- In the bowl of the stand mixer, stir 1 cup of all-purpose flour, all of the whole wheat flour, yeast, salt, and baking soda.
- Combine milk, honey, and water in the sauce pan or microwave safe bowl and heat until warm (105-115° F/41-46° C). Add to the dry ingredients and mix well. Continue stirring and adding all-purpose flour until the dough is stiff. You may not need all of the remaining all-purpose flour.
- Spoon the batter into the prepared loaf pans. The dough will be sticky and won't necessarily look pretty in the pans, but that's ok. Sprinkle more cornmeal on top of each loaf.
- Lightly spray plastic wrap with cooking spray and lay sprayed side down over the loaf pans. Cover with a towel and let rise in a warm draft-free location for 60 minutes.
- During the last 15 minutes of rising, preheat oven to 375° F/190°C.
- Bake for 25 minutes, until golden and the crust sounds hollow when tapped. Remove from pans immediately and let cool on a wire rack. Serve warm or toast the slices.
Nutrition Facts : Calories 108.2, Fat 1.1, SaturatedFat 0.5, Cholesterol 2.9, Sodium 218.1, Carbohydrate 21.1, Fiber 1.8, Sugar 0.8, Protein 3.9
HONEY WHEAT ENGLISH MUFFIN BREAD (BREAD MACHINE)
Makes a 2 lb loaf in a bread machine, using the whole wheat setting. Tastes best if served toasted. To run on a delay cycle, substitute water for milk and add 4 tablespoons dry milk at the end of the recipe.
Provided by AmyBurgess
Categories Yeast Breads
Time 4h15m
Yield 1 2 pound loaf
Number Of Ingredients 9
Steps:
- Add ingredients in to the bread machine in the order listed, or the order recommended by your bread machine manufacturer.
- Run on the whole wheat cycle.
- Allow to cool for at least one hour before slicing.
- For best taste, slice & toast, serve with butter & honey.
BREADBECKERS® WHOLE WHEAT ENGLISH MUFFINS
These scrumptious muffins are easy and fun-to-make and require only a skillet. The recipe is from the BreadBeckers, Inc. family company in Woodstock, GA that provides classes and wonderful products to home bakers. I added only the flax meal component for added health benefits.
Provided by VeggieVal
Categories Yeast Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine water, milk, honey and salt.
- Thoroughly beat 2 Cups of the flour, the flax meal and the yeast into the milk mixture to form a loose batter.
- Cover and let the "sponge" rise in a warm place for about 1 hour.
- Beat in the softened butter.
- Knead in the remaining flour forming a smooth, soft dough for about 4-5 minutes.
- Turn the dough out onto a surface sprinkled with cornmeal and roll to a 1/2" thickness.
- Cut into 3-4 inch rounds. Let these rest on parchment paper or a slightly greased cookie sheet until doubled (usually just a few minutes).
- Carefully lift the rounds with a pancake turner oto a hot, well-buttered (I find grapeseed oil works best) skillet or griddle at about 350 degrees.
- Cook until lightly brown, turning once.
- Cool slightly and slice in half. Toast the halves, if desired.
WHOLE WHEAT ENGLISH MUFFINS
Whole-wheat flour makes these bread rounds nutritious as well as delicious. The preparation is unusual in that this bread is cooked on the stovetop rather than baked in the oven.
Provided by CyndiCB
Categories Breads
Time 2h15m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle yeast over warm (about 105°F is ideal) water and let stand until foamy, about 10 minutes.
- In a large bowl, mix flour(s) and salt.
- In a separate bowl, mix milk, oil and honey. Add egg and stir until well blended. Stir in the yeast mixture.
- Add liquid to about half of the dry ingredients and mix well, with a stand mixer or by hand. Mix in remaining dry ingredients. Dough will be soft and somewhat sticky.
- Turn dough out onto floured work surface and knead for several minutes. If too sticky to knead, add flour, a tablespoon at a time.
- Put dough in an oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place (see TIP) until doubled in size. Rising time will depend on temperature; allow about 1 hour.
- Turn risen dough out onto a work surface that has been liberally dusted with cornmeal and pat or roll to about 1/2" thick. Cut into approximately 3 inch rounds with a cookie cutter, tin can, or jar lid. If you wish, combine the scraps of dough into more muffins, handling as little as possible. Cover the muffins with a towel and let rise for 20-30 minutes.
- Heat a griddle or large skillet over medium-low heat. Sprinkle with corn meal. Using a spatula, carefully transfer muffins to hot griddle. Cook about 5 minutes on each side, turn and cook for 2-3 minutes per side. Outsides should be golden brown and crusty, insides should be soft, but not gooey. You might need to sacrifice a muffin or two as doneness tests.
- Remove to cooling rack as they finish cooking. Cook the rest in batches.
- English muffins are traditionally split open with a fork, rather than cut, and then toasted, but they will be good however you do it.
- TIP: To create a warm place for rising dough, microwave a glass of water for 2 minutes then put the bowl of dough into the microwave with the hot water. Heat from the water will provide an appropriate temperature--and the dough does not need to be covered, since it will not dry on the surface in this humid environment.
Nutrition Facts : Calories 155.6, Fat 4.6, SaturatedFat 0.8, Cholesterol 15.9, Sodium 209.9, Carbohydrate 25, Fiber 3.5, Sugar 2.6, Protein 5.6
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