Breakfast

Whole Wheat English Muffins is for Breakfast.

Whole Wheat English Muffins takes 30 minutes to prepare.

Whole Wheat English Muffins takes 30 minutes to cook.

Whole Wheat English Muffins makes 36 servings.

The ingredients for Whole Wheat English Muffins are:

2.25 cup Whole Wheat Flour
2.25 cup Flour - Gold medal all purpose flour
3 tsp Granulated Sugar
1 tsp Baking Soda
2 tsp Fleischmann's Yeast Instant Dry Yeast 1/4 tsp (by PROVERBS31JULIA)
1.75 cup Dairy, Milk - Whole - 1 cup
3 tbsp Butter, unsalted
1 large Egg, fresh, whole, raw
1.25 tsp Salt
1.25 tsp Diamond Crystal - Kosher Salt (by SHIRTTALES)

Here is how you make Whole Wheat English Muffins:

Mix together dry ingredients, melt butter in whole milk over low heat until butter is just melted. Add egg in stand mixer with dough hook - mix in all dry ingredients and mix on low until all together. Mix on medium for 1 more min.Turn out on floured surface and roll or flatten to about 3/4 in thick, use cutter 3.5"-3.75" round place on cast iron pan dusted with semolina or corn meal cover with a towel and let rise for 20 min. Heat oven to ~325 degrees - while oven heats up cook muffin rounds on lowish heat on stove top for 4-5 min per side until desired doneness. Finish cooking muffins in oven for about 15 minKeep for up to 2 week in airtight container at room temp.Serving Size:?Recipe says 10 - but that makes a HUGE muffin - roll dough a bit thinner than specified and try to get at least 14-16 - total batch is 2 lbs 4 oz cooked - shoot for an average muffin size of 2-2.5 oz (14-16 total)

The nutritional information for Whole Wheat English Muffins is:

• Servings Per Recipe: 36
• Amount Per Serving
• Calories: 69.5

• Total Fat: 1.6 g
• Cholesterol: 9.5 mg
• Sodium: 162.5 mg
• Total Carbs: 11.9 g
• Dietary Fiber: 1.2 g
• Protein: 2.3 g