Breakfast

Whole Wheat English Muffins (by Tiny Skillet) is for Breakfast.

Whole Wheat English Muffins (by Tiny Skillet) takes 5 minutes to prepare.

Whole Wheat English Muffins (by Tiny Skillet) takes 180 minutes to cook.

Whole Wheat English Muffins (by Tiny Skillet) makes 8 servings.

The ingredients for Whole Wheat English Muffins (by Tiny Skillet) are:

1/4 cup warm water
1 teaspoon salt
1 cup milk
3 tablespoons melted butter or oil(good oil that you like to use)
1 table spoon honey
1 egg
2 cups whole wheat flour
1 cup all purpose flour
2 teaspoons yeast
Cornmeal for rolling out on.

Here is how you make Whole Wheat English Muffins (by Tiny Skillet):

Place all ingredients (except cornmeal) in the bread machine. Put them in order of bread machines directions. Mine calls for the wet ingredients first and the egg slightly beaten, then the dry ingredients with the yeast on top. Use the dough setting to make the dough. When it is done roll the dough out on a surface that is dusted with corn meal.Using a large round cookie cutter, or a tuna can that both ends were cut off from (washed of course) cut the dough and place on baking sheet to rise for 20-30 minutes. cover with a clean kitchen towel. When ready, cook them on a griddle over medium heat for about 5 minutes per side until golden brown. Serving Size: Makes 8 muffinsNumber of Servings: 8Recipe submitted by SparkPeople user TIMLINLUVER.

The nutritional information for Whole Wheat English Muffins (by Tiny Skillet) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 225.6

• Total Fat: 5.7 g
• Cholesterol: 36.0 mg
• Sodium: 316.4 mg
• Total Carbs: 37.7 g
• Dietary Fiber: 4.1 g
• Protein: 7.4 g