Description
Delicious homemade English muffins with a unique texture, perfect for breakfast with your favorite toppings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 1 cup warm milk
- 2 tablespoons melted butter
- Cornmeal (for dusting)
Instructions
- In a mixing bowl, combine the all-purpose flour, whole wheat flour, sugar, salt, and instant yeast.
- Slowly add the warm milk and melted butter to the dry ingredients, mixing until a dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover it, and let it rise for 1 hour or until doubled in size.
- Punch down the dough and roll it out to 1-inch thick. Cut into rounds using a biscuit cutter.
- Dust both sides with cornmeal and place them on a baking sheet. Cover and let them rise for another 30 minutes.
- Heat a griddle or skillet over medium heat and cook the muffins for about 7-10 minutes on each side or until golden brown.
- Allow the muffins to cool before splitting and toasting.
Notes
Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Toast directly from frozen for the best taste.
- Prep Time: 90 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg