Are you obsessed with English muffins? It’s amazing how different homemade English muffins are compared to the store bought ones! If Egg McMuffins are your guilty pleasure you won’t be making your way through the drive-up anymore. Why not make them on your own? Our homemade healthy whole wheat English muffin recipe is so worth making and very easy. Plus you will benefit from the better nutrition of the wheat English muffin recipe as opposed to the white flour English muffin. Not to start a whole wheat English muffins vs regular English muffin debate. Although we totally think that whole wheat English muffin are way better. You just have to make these whole wheat muffins to see for yourself. These wheat English muffins are also wholemeal English muffins. What's the difference? Wholemeal flour is made from the entire wheat berry. Whole-grain flour is wholemeal flour but includes all cereals grains and pseudo-cereals like quinoa and buckwheat. Whereas with whole-wheat flour the parts of the wheat berry are separated milled individually and the combined back to together to form the needed flour.
Our English muffin recipe whole wheat style has a deep, full flavor, and a smooth and light texture. These whole wheat muffins truly reflect the meaning of “enriched”, because we have not taken anything away from the wheat berry, nor has anything been added, it’s just all natural. This recipe for whole wheat English muffins is the real deal, made from real whole wheat and that makes us proud.
Just for the fun of it, why not make a list of how many ways an extremely delicious fresh whole wheat muffin can be used. Of course, there are the usuals on the breakfast list like just toasting with butter and adding your favorite fruity spread. Then there is the egg whole wheat muffin with a thin slice of cheese and such.
How about the perfect whole grain English muffin recipe to make great sandwiches at lunch? Don’t forget dinner time either, because making little pizzas with our homemade English muffin recipe is a whole bunch of fun too! Although nothing tops English muffin and peanut butter. When your imagination goes wild the possibilities are endless, and amazing things can happen.
Come on and get in the whole wheat groove with us! Just make sure you use your fresh milled flour within a couple days of milling and store it in the refrigerator for best results.
Whole Wheat English Muffins Recipe
|Prep Time||20 Min|
|Total Time||2 Hrs|
English Muffins Ingredients
- 1 cup milk
- 2 tbsp. white sugar
- 1 package (.25 oz.) active dry yeast
- 1 cup warm water (110° F)
- ¼ cup melted shortening
- 3 cups (515g) soft white wheat flour
- 2 cups (205g) hard red spring wheat flour
- 1 tsp. salt
How to Make English Muffins
- Warm milk in a small saucepan until it bubbles, remove from heat. Mix in sugar, stirring until dissolved. Let cool until lukewarm.
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or just enough to make a soft dough. Knead until smooth, approximately 5 min. or less. Place in greased bowl, cover, and double in size.
- Punch down. Roll out to about 1/2 inch thick. Cut rounds with a biscuit cutter. Line a baking sheet with parchment or wax paper. Sprinkle cornmeal on the parchment/wax paper and place muffin rounds on baking sheet, dust tops of muffins with cornmeal. Cover and let rise 1/2 hour or so.
- Heat griddle to 350° and lightly spray with cooking spray. Cook muffins on griddle about 10 minutes on each side. Keep baked muffins in a warm oven until all have been cooked. Allow to cool.
- Muffins can be stored in Ziploc bags. To use, split and toast.