Whole Wheat English Muffins

4.6
(23)

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.

5
5
5
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
10
Yield:
10 servings

Ingredients

  • 1 (.25 ounce) package active dry yeast

  • 3 tablespoons sugar, divided

  • ¼ cup warm water (105 degrees to 115 degrees)

  • 1 cup milk, scalded

  • 3 tablespoons butter or margarine

  • ¾ teaspoon salt

  • 1 cup whole wheat flour

  • 3 cups all-purpose flour, divided

  • 1 egg, beaten

  • 2 tablespoons Cornmeal

Directions

  1. Dissolve yeast and 1 tablespoon sugar in water. Set aside. In a mixing bowl, combine milk, butter, salt, whole wheat flour and 1 cup all-purpose flour. Beat well with an electric mixer. Add egg and yeast mixture; beat until smooth. By hand, stir in enough remaining all-purpose flour to make a soft dough. Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Place on floured surface. Roll to 1/2-in. thickness. Cut into 4-in. circles. Allow to rise until doubled. Lightly sprinkle an electric fry pan or griddle with cornmeal. Bake over low heat for 10 minutes until nicely browned. Turn and bake 10 minutes longer. Cool. Store in the refrigerator. To serve, split with a fork and toast.