HONEY WHOLE WHEAT ENGLISH MUFFINS
Bread flour, yogurt, and hints of honey go into the dough for these whole wheat English muffins that are toasted with ghee and finished in the oven. Muffins will keep for 5 to 7 days in an airtight container.
Provided by Smart Cookie
Categories Bread Yeast Bread Recipes English Muffin Recipes
Time 2h20m
Yield 8
Number Of Ingredients 12
Steps:
- Combine yeast and warm water in a small bowl and let bloom for 5 minutes.
- Combine bread flour, whole wheat flour, salt, and baking soda in a medium bowl. Warm yogurt and milk to room temperature in microwave for 30 to 45 seconds.
- Combine yeast mixture, yogurt, milk, butter, and honey in the bowl of stand mixer fitted with a dough hook. Turn mixer to lowest speed and slowly add the flour mixture. Increase speed to medium; beat until dough is smooth and sticky, about 5 minutes. Turn dough out into a greased bowl, cover, and let rise in a warm spot until doubled in size, 1 to 1 1/2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly dust a baking sheet with cornmeal.
- Turn dough out onto a lightly floured surface and pat into a 9x13-inch rectangle. Cut the rectangle into 8 square pieces or use a 4-inch round cookie cutter.
- Melt 2 tablespoons of the ghee in a skillet over medium heat. Place 4 of the muffins in the skillet, cover with a lid, and cook until the bottoms are golden brown, 2 to 3 minutes.
- Uncover skillet and flip muffins with a spatula. Cover again and cook until the other side is golden brown, 2 to 3 minutes more. Transfer to the prepared baking sheet and lightly press into the cornmeal to coat. Repeat using remaining muffins and ghee.
- Bake in the preheated oven until centers are cooked through, 6 to 9 minutes. Cool for 5 to 10 minutes, then split with a fork.
Nutrition Facts : Calories 246.1 calories, Carbohydrate 35.8 g, Cholesterol 22.3 mg, Fat 9 g, Fiber 2.5 g, Protein 6.1 g, SaturatedFat 5.3 g, Sodium 529.4 mg, Sugar 5.3 g
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Noor Fatima Noor Fatima
[email protected]These muffins are the perfect addition to any lunch box.
Kelvin Gashags
[email protected]These muffins are great, but I think they would be even better if I used a different type of flour, such as almond flour or oat flour.
Ntombi Zaniey
[email protected]These muffins are a must-try for any muffin lover.
Jiya 123
[email protected]I've been making these muffins for years and they are always a hit with my family and friends. They are the perfect addition to any brunch or breakfast gathering. I love that they are made with wholesome ingredients and that they are not too sweet. T
Sharon Bailey
[email protected]These muffins are a great value. They are inexpensive and make a lot of muffins.
Jax Mell
[email protected]I like to make these muffins ahead of time and freeze them. Then I can just pop them in the toaster oven when I'm ready to eat them. It's a great way to have a quick and healthy breakfast or snack on hand.
Rudra bdr Karki
[email protected]These muffins are so easy to make. I love that I can just mix everything together and pop them in the oven.
Kristy Hull
[email protected]These muffins are delicious, but I think they would be even better if I added some chocolate chips or cinnamon sugar to the batter.
Hussain Ali
[email protected]These muffins are a great way to get your kids to eat whole wheat bread.
Mushfika Monami
[email protected]I love that these muffins are made with whole wheat flour. It gives them a nice nutty flavor and makes them more filling. I also appreciate that they are not too sweet. They are perfect for a healthy breakfast or snack.
Black Chinese Acib
[email protected]These muffins are a great addition to any brunch spread.
Micheal Walugega
[email protected]These muffins are best when eaten fresh out of the oven. If you want to store them, wrap them tightly in plastic wrap and freeze them. When you're ready to eat them, thaw them overnight in the refrigerator or microwave them on low power until they ar
Joy islam
[email protected]These muffins are a great way to use up leftover honey.
Oluwasegun Jay jay
[email protected]I've been making these muffins for years and they are always a hit. They are so versatile and can be enjoyed with just about anything. I love them toasted with butter and jam, or with eggs and bacon for breakfast. They are also great for sandwiches o
Barbie House
[email protected]Perfect muffins for a quick breakfast or snack.
Md Ashraful Islam tutul
[email protected]These muffins are delicious! I especially love the crispy crust. Next time, I think I will add some chopped nuts or dried fruit to the batter for a little extra flavor.
Kurde Kurdsh
[email protected]I love making these muffins on the weekend. The smell of them baking in the oven is so inviting. I usually make a double batch so that I can have some for breakfast during the week.
Autumn Anika
[email protected]Yum! These muffins are a great way to start the day. They are light and fluffy, with a hint of sweetness.
Tohid Rana
[email protected]These honey whole wheat English muffins are absolutely delightful! They have a slightly sweet flavor that complements the nutty flavor of the whole wheat flour. The texture is perfect, with a crispy crust and a soft, fluffy interior. I love that they