Hearty English Muffins
Thick and fluffy, these are not your typical grocery store muffins. With superior flavor and hearty texture, these will be a welcome addition to your breakfast table.
Servings: 12 muffins
Ingredients
- 1 cup warm water
- 2 1/4 tsp active dry yeast
- 2 tbsp honey
- 1 cup milk
- 3 tbsp butter softened
- 1 1/2 tsp salt
- 2 1/2 cups whole wheat flour
- 3-3 1/2 cups unbleached flour
- cornmeal
Instructions
- In a large bowl, dissolve yeast in warm water. Add honey, butter, and milk. Stir in salt.
- Stir in whole wheat flour and 1 1/2 cups unbleached flour. Add more flour 1/2 cup at a time until dough is too stiff to stir.
- Turn dough out onto a floured board and knead for 6-8 minutes, adding more flour as necessary to prevent sticking.
- Let dough rest for 5 minutes.
- Sprinkle board with cornmeal. Roll dough out to 1/2 inch thickness.
- Cut into rounds and place on cornmeal-covered sheets. Let rise 35-40 minutes.
- Heat a skillet and cook muffins over low to medium-low heat until golden brown on each side and cooked through the center (6-10 minutes per side).
- Cool completely on a wire rack before storing.
Notes
Cooking times are approximate and will be affected by the heat of the skillet as well as the size and thickness of the muffins.