We love English Muffins. We use them for all kinds of different recipes from morning toast, to egg sandwiches to pizza. The problem is the store bought English Muffins are expensive, fattening and made mostly of over processed white flour.
So Mrs. Stoney decided to fix all of that. And it turns out English Muffins are easy to make, don’t require a hot oven and taste even better with whole wheat flour. So here’s her recipe:
Whole Wheat English Muffins
1 package (2 1/4 teaspoons) of yeast
1 cup warm water (105 to 115)
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1/4 cup shortening
2 tablespoons honey
1 teaspoon salt
Dissolve the yeast in warm water. Stir in flour, shortening, honey and salt until water is absorbed and the dough cleans the sides of the bowl.
Turn dough onto floured surface and knead lightly until easy to handle (5 or 10 times). Roll 1/4 inch thick, adding flour to the surface if necessary to prevent sticking. Cut into 3 1/2 inch circles with a round cookie cutter.
Sprinkler un-greased cookie sheet with cornmeal. Place circles about 1 inch apart on sheet and sprinkler with cornmeal. Cover and let rise in a warm place until they are light and airy. (about 1 hour) (dough is ready if indention remains when touched; dough does not double)
Heat ungreased electric griddle or skillet to 375. Cook muffins until deep golden brown, about 5-7 minutes one each side; Cool. Split with a fork or knife and serve. This recipe makes about 12 muffins.
We are linking up this week with the Thursday kitchen cupboard on The Gardener of Eden!!