Whole Wheat English Muffins
Ingredients
The dough
-
2⅔
cups
King Arthur Flour White Whole Wheat flour
-
1¼
teaspoons
kosher salt
-
2
teaspoons
instant yeast
-
1½
cups
lukewarm whole or nonfat milk
-
1
tablespoon
honey
-
1
tablespoon
oil (olive, grapeseed, canola or vegetable)
For finishing
-
3
tablespoons
warm water
-
¼
teaspoon
baking soda
-
to taste
cornmeal for dusting
Instructions
- Whisk together flour, salt, and instant yeast in a large mixing bowl.
- Add milk, honey, and oil to the bowl and stir until combined.
- Cover the bowl and refrigerate overnight or up to 4 days.
- On baking day, remove the dough from the refrigerator 2 hours before baking.
- Dissolve baking soda in warm water and add it to the batter, then let it rest for 10 minutes.
- Heat a griddle over medium heat and prepare the rings with oil and cornmeal.
- Scoop dough into the rings and sprinkle tops with cornmeal.
- Cook for 10 to 12 minutes, checking occasionally, then flip and cook for another 10 to 12 minutes.
- Transfer muffins to a cooling rack and let cool for at least 20 minutes before splitting.
Nutrition Facts (estimated)
Servings
10 muffins
Calories
195
Total fat
4g
Total carbohydrates
34g
Total protein
12g
Sodium
250mg
Cholesterol
0mg
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