A food blog for the average teenager.

Whole Wheat English Muffins

Since trying to adapt a healthier lifestyle,  I have started incorporating more and more whole wheat into my baking.  So here is my own version of the classic English muffin :’)
Note:  you can try to play with the all purpose/whole wheat ratio but take care of rising issues.
2 1/4 teaspoons of active dry yeast
1 plus 2 tbsp warm water (about 105° to 110° F)
1/2 cup of skimmed milk, room temperature
2 teaspoons sugar
1 teaspoon salt
2 cups All purpose flour
2 cups whole wheat flour
3 tablespoon of sunflower oil
1/4 cup Cornmeal
1-In a small bowl,  Dissolve the yeast and 2 tbsp of warm water.  Set aside till yeast is dissolved,  about 3-5 minutes.  Make sure water is not too hot or yeast will not work. Should be about 105° to 110° F.
2-In a large bowl,  combine the remaining water (1 cup) , milk,  sugar,  and salt.
4-Stir in the dissolved yeast then gradually beat in one cup of All purpose flour and one cup of whole wheat flour
5-Cover with a clean cloth and let it rise in a warm place for about 1 and a half hours.
6- After the dough has risen, add the oil and remaining flours,  beat in a stand mixer or simply knead by hand.
7- Transfer to a well floured surface and roll it into about 1/2 an inch thick.  Cut into rounds by a cookie cutter or simply by the bottom of any round shaped cup.
8- Dust a baking sheet with cornmeal and transfer the muffins to the baking sheet.  Cover with a cloth and let it rise in a warm place until doubled.  Roughly 30 -40 mins.


9-Heat a skillet with a little bit of oil,  cook the muffins on each side for about 3-4 mins each or until lightly browned over medium heat.
10- When ready to serve,  fork split your muffins and toast them in your toaster.  Can be stored in an air tight container.






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This entry was posted on April 21, 2014 by in Uncategorized.
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