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Whole Wheat English Muffins

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Submitted by yogi

Make your own fresh English muffins, once you taste these freshly baked muffins, you will never want to go back to the store--bought ones.

YIELD

24 servings

PREP

10 min

COOK

15 min

READY

45 min

Ingredients

1 237
CUP ML WATER
warm
1 15
TABLESPOON ML YEAST, ACTIVE DRY
dry
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 5
TEASPOON ML SALT
2 473
1 237

Directions

In a bowl, mix water, yeast, oil and salt. Beat in the white flour, followed by the whole wheat flour.

Mix well. Oil the dough’s surface and allow to proof until light, about 25 minutes/ Knead dough slightly, until soft.

Cut into 6 poeces and roll each piece in cornmeal. Form each ball into muffins, 3 ¾ inches in diameter. Place on a cookie sheet.

Preheat oven to 350℉ (180℃) and bake for 15 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 27g (1.0 oz)
Amount per Serving
Calories 65 18% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 99mg 4%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 4g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 
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