June 08, 2011

Almost Whole Wheat English Muffins

Almost whole wheat since half the flour used is all purpose. I didn't want the muffins to turn into hockey pucks. :)

Orginal recipe by Sarah Fowler.

1 cup milk
3 tablespoons butter
2 tablespoons honey
1 cup warm water
2 1/4 teaspoons yeast (1 packet)
1/4 cup cornmeal
1 teaspoon salt
3 cups whole wheat flour
2 1/2 cups all purpose flour

Combine milk, butter, and honey in a saucepan over medium heat. Warm until butter starts to melt, then whisk. Remove pan from heat and allow to cool. Meanwhile pour water into the mixing bowl of stand mixer and sprinkle with yeast. Set aside for 10 minutes. While waiting, line baking sheets with waxed paper and sprinkle with the corn meal (you'll probably need two baking sheets).
Pour cooled milk mixture into yeast mixture. Stir. Add the whole wheat flour. Using the dough attachment, mix very well for 2 minutes. Add in the all purpose flour and salt. Continue to use the dough hook until the dough is no longer sticky. You may need to add a little bit more flour. When done, let rest for 5 minutes.
After resting, roll dough out to 1/2 inch thick. Cut the dough into circles. (I used a plastic cup.) Transfer muffins to baking sheets. Cover and let rise in a warm area. I turned my oven on and once it was a little warm, turned it off and placed the baking sheets in there. The muffins need to rise until doubled in height, anywhere from 30 minutes to 2 hours (the oven helps!).
After muffins have doubled in size, heat a large skillet over medium heat. Cook each muffins in the ungreased pan over medium heat for 5-10 minutes. Flip and cook for another 5-10 minutes.
That's it! We found them to be very delicious. These do freeze great! I got about 15 muffins out of the dough.

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