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Whole Wheat English Muffin, yield 15 is for Breakfast.

Whole Wheat English Muffin, yield 15 takes 120 minutes to prepare.

Whole Wheat English Muffin, yield 15 takes 20 minutes to cook.

Whole Wheat English Muffin, yield 15 makes 15 servings.

The ingredients for Whole Wheat English Muffin, yield 15 are:

1 packet (.25 oz) active dry yeast (not instant)
3 Tbsp sugar
1/4 cup warm water (105* to 115*)
1 cup milk, scalded
3 Tbsp butter or margarine, melted
3/4 tsp fine sea salt or table salt. (1 tsp kosher salt)
1 cup whole wheat flour
3 cups all purpose flour
1 egg, beaten
cornmeal

Here is how you make Whole Wheat English Muffin, yield 15:

- Dissolve yeast and 1 Tbsp sugar in the water. Set aside.-In mixing bowl, combine remaining sugar, milk, butter, salt, whole wheat flour and 1 cup AP flour and beat well. Add egg & yeast mixture and beat until smooth. While mixer is running on low, add enough of remaining flour to form a soft dough. Knead by hand or mixer until dough is smooth and elastic (6-8 minutes by mixer)-Place in a lightly greased bowl and cover, let rise at room temp until doubled (about 1 hour)-Punch down dough, place on lightly floured surface and roll to 1/4-1/2 inch thickness. Cut into 3.5 inch circles with biscuit cutter. -Allow to rise again until doubled.-Lightly sprinkle an electric fry pan or griddle with cornmeal. Cook on the griddle on low about 10 minutes per side until nicely browned.-Let cool completely before storing a plastic bag in the refridgerator or freezer. Thaw frozen muffins in fridge before serving. To serve, split with fork and toast. ***The recipe yields 15, including the scrap that I couldn't make into a final product, I had to reform some of the dough to cut number 13 and 14.Number of Servings: 15Recipe submitted by SparkPeople user EDEROSIER01.

The nutritional information for Whole Wheat English Muffin, yield 15 is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 160.9

• Total Fat: 3.2 g
• Cholesterol: 23.4 mg
• Sodium: 494.5 mg
• Total Carbs: 28.3 g
• Dietary Fiber: 1.6 g
• Protein: 4.7 g