Whole Wheat English Muffins
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 servingsPrep
10 minCook
15 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
water
warm |
|
| 1 | tablespoon |
yeast, active dry
dry |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
salt
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
whole-wheat flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
water
warm |
|
| 15 | ml |
yeast, active dry
dry |
|
| 3E+1 | ml |
vegetable oil
|
|
| 5 | ml |
salt
|
|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
whole-wheat flour
|
|
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.
