We go through a lot of english muffins around here! Hubby has two egg & cheese sandwiches on them every morning for breakfast, I eat half of one with peanut butter for breakfast everyday, and frequently my kids eat them too. There was no way I could afford to buy them at the rate we were eating them! Even on sale at 4/$4, I could only store so many in my freezer – no where near enough to last us until the next sale. Plus, I’m trying to avoid a lot of processed stuff and HFCS in particular. So, when I found this recipe and they came out perfectly on the first try, I knew it was a keeper.
Adapted from here.
- 1/4 cup warm water
- 1 tablespoon yeast
- 3 cups whole wheat flour, plus more as needed
- 1/4 cup gluten
- teaspoon salt
- 1 cup milk
- 3 tablespoons oil
- 1 tablespoon honey
- 1 egg
- cornmeal as needed
- Sprinkle yeast over warm (about 105° F. is ideal) water and let stand until foamy, about 10 minutes.
- In a large bowl, mix milk, oil and honey. Add egg and stir until well blended. Stir in the yeast mixture.
- Add flour, gluten, and salt. Stir until well mixed. It will be a little sticky.
- Cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size – about an 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 jar lid or similar size round cutter.
- Cover the muffins with a towel and let rise for 20-30 minutes.
- Heat a griddle or large skillet over medium-low heat. Using a spatula, carefully transfer muffins to hot griddle. Cook about 4 minutes, turn and cook for an additional 2-3 minutes. Outsides should be golden brown and crusty, insides should be soft, but not gooey.
These freeze great! I normally make a double batch, split them and freeze them. That way they’re ready to toast straight from the freezer.
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