Breadbeckers whole wheat English muffins are a delicious and wholesome breakfast option that can be enjoyed by people of all ages. Made with whole wheat flour, these muffins are packed with fiber and nutrients, making them a healthier alternative to traditional white English muffins. They are also a good source of protein and iron, making them a well-balanced meal. Additionally, breadbeckers whole wheat English muffins have a slightly sweet flavor that pairs well with a variety of toppings, making them a versatile breakfast option. Whether you prefer them toasted with butter and jam, or topped with eggs and bacon, these muffins are sure to be a hit.
Let's cook with our recipes!
WHOLE WHEAT ENGLISH MUFFINS
This recipe was given to me many years ago by the county Extension service. I love the muffins' hearty taste and light texture. If you're cooking for one or two, they keep well in the refrigerator or the freezer.
Provided by Taste of Home
Time 40m
Yield about 10 muffins.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, salt, egg, whole wheat flour, 1 cup all-purpose flour and remaining sugar; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a grease bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cover and let rest for 5 minutes. Cut into 4-in. circles. Place 2 in. apart on greased baking sheets., Bake at 375° for 8 minutes or until bottom is browned. Turn muffins over; bake 7 minutes longer or until second side is browned. Remove from pans to wire racks to cool. Store in the refrigerator. To serve, split with a fork and toast.
Nutrition Facts : Calories 246 calories, Fat 5g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 232mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein.
WHOLE-WHEAT ENGLISH MUFFINS
Yes, it is worth your while to make English muffins from scratch. Not only is the texture lighter and crisper, homemade muffins taste better, too - yeasty, wheaty, complex. You will need to sear these muffins on the stove top before baking. That's what gives them their unique crunch on their bottoms. This recipe does not require muffin rings, but if you have them and would like to use them, go right ahead. Just add a few minutes onto the baking time to accommodate the muffins' increased thickness. Then fork-split them, toast and serve with plenty of butter. After all, that's what those crevices are made for.
Provided by Melissa Clark
Categories breakfast, brunch, project, appetizer, side dish
Time 35m
Yield 6 muffins
Number Of Ingredients 10
Steps:
- In a small bowl combine yeast and 1/3 cup warm water (80 milliliters) and let rest until yeast has dissolved, about 5 minutes.
- Melt 2 tablespoons butter and put it in a large bowl. Whisk in yogurt, milk, honey, salt and the yeast mixture.
- Add flours and baking soda to bowl and beat thoroughly with a spoon or rubber spatula until well combined. Cover bowl and let rest in a warm spot for 1 to 1 1/2 hours, or until dough has doubled.
- Heat oven 350 degrees. Lightly dust a small baking sheet with cornmeal.
- Place a large skillet over medium heat and melt 1 tablespoon butter. Using a large ice cream scoop or 1/2 cup measuring cup, drop batter into skillet to form round muffins about 4 inches in diameter, mounding the batter in the center. (You may need to coax the dough a little with your fingers, so be careful of the hot pan, and don't worry if they're not perfectly circular.) Repeat until you have 3 muffins, leaving the rest of the batter for a second batch. Reduce heat to low. Cover skillet with lid or baking sheet and cook 3 to 5 minutes, until bottoms are golden brown. (Be careful not to let them burn.)
- Uncover skillet and flip muffins using a spatula. Cover again and cook 2 to 4 minutes or until the other sides are golden brown. Place muffins on prepared baking sheet. Repeat using remaining batter and another tablespoon of butter.
- Bake muffins for 6 to 9 minutes, or until puffed and cooked through. Split the muffins with a fork and toast before eating.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 3 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 225 milligrams, Sugar 4 grams, TransFat 0 grams
BREADBECKERS® WHOLE WHEAT ENGLISH MUFFINS
These scrumptious muffins are easy and fun-to-make and require only a skillet. The recipe is from the BreadBeckers, Inc. family company in Woodstock, GA that provides classes and wonderful products to home bakers. I added only the flax meal component for added health benefits.
Provided by VeggieVal
Categories Yeast Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine water, milk, honey and salt.
- Thoroughly beat 2 Cups of the flour, the flax meal and the yeast into the milk mixture to form a loose batter.
- Cover and let the "sponge" rise in a warm place for about 1 hour.
- Beat in the softened butter.
- Knead in the remaining flour forming a smooth, soft dough for about 4-5 minutes.
- Turn the dough out onto a surface sprinkled with cornmeal and roll to a 1/2" thickness.
- Cut into 3-4 inch rounds. Let these rest on parchment paper or a slightly greased cookie sheet until doubled (usually just a few minutes).
- Carefully lift the rounds with a pancake turner oto a hot, well-buttered (I find grapeseed oil works best) skillet or griddle at about 350 degrees.
- Cook until lightly brown, turning once.
- Cool slightly and slice in half. Toast the halves, if desired.
WHOLE WHEAT ENGLISH MUFFINS
Posted in response to request. I love English Muffins, especially the nooks and crannies that soak up butter and jam! Enjoy
Provided by TishT
Categories Yeast Breads
Time 2h25m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve the yeast in the water.
- Add the sugar, salt and dry milk and blend.
- Add half the flour and whisk for 1 minute.
- Set the mixture aside for 1 hour, or until the sponge falls back on itself.
- Beat in the oil.
- Add the remaining flour and mix well.
- Add extra flour if necessary to make a fairly stiff dough.
- With floured hands cut out about 20 four oz pieces of dough and form them into 3" patties.
- Place the patties on a greased cookie sheet and let rise about half an hour, or until they are doubled in bulk.
- Preheat griddle to 325 to 350 F and cook approximately 7 minutes per side.
Tips:
- Activate the yeast properly: Ensure the water temperature is between 105-115°F (41-46°C) to activate the yeast effectively.
- Proof the dough adequately: Allow the dough to rise in a warm place for at least 1 hour or until it doubles in size. This step ensures a light and fluffy texture.
- Shape the dough gently: Handle the dough gently when shaping the muffins to maintain their delicate texture.
- Use parchment paper: Line the muffin tins with parchment paper to prevent the muffins from sticking and for easy removal.
- Bake at the right temperature: Preheat the oven to 400°F (200°C) and bake the muffins for 20-25 minutes or until golden brown on top.
- Cool before serving: Allow the muffins to cool for a few minutes before serving to prevent them from falling apart.
Conclusion:
The provided recipes offer a versatile approach to creating delicious whole wheat English muffins. Whether you prefer a classic recipe, a vegan variation, or a gluten-free option, there's a recipe to suit your dietary needs and preferences. By following the tips mentioned above, you can ensure successful baking and enjoy homemade English muffins that are both wholesome and flavorful. Experiment with different recipes to discover your favorite version of this timeless breakfast treat.
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