Best 3 Breadbeckers Whole Wheat English Muffins Recipes
**Bread Beckers' Whole Wheat English Muffins: A Wholesome and Delicious Treat for Breakfast or Brunch**
Indulge in the delightful aroma of freshly baked Bread Beckers' Whole Wheat English Muffins, a delectable treat that combines the goodness of whole grains with the irresistible charm of traditional English muffins. These wholesome muffins are not only a delightful addition to your breakfast or brunch spread but also a healthier alternative to their white flour counterparts. With a slightly nutty flavor and a chewy texture, these muffins are perfect for toasting, adding your favorite toppings, or simply enjoying on their own. Discover the art of crafting these delightful muffins with our comprehensive recipe, which includes step-by-step instructions and helpful tips to ensure perfect results every time.
**Additional Recipes to Explore:**
1. **Honey Whole Wheat English Muffins:** Take your English muffin game to the next level with this sweet and indulgent variation. A touch of honey adds a subtle sweetness and golden hue to these muffins, making them a perfect complement to your favorite jams, jellies, or fresh fruits.
2. **Sourdough English Muffins:** Embrace the tangy goodness of sourdough in these rustic and flavorful muffins. The addition of sourdough starter imparts a unique sourness and a slightly chewy texture, making these muffins a delightful choice for those who appreciate the complexity of fermented bread.
3. **Cheddar Cheese English Muffins:** Elevate your English muffin experience with the irresistible combination of whole wheat and melted cheddar cheese. These savory muffins are perfect for breakfast sandwiches, adding a gooey and flavorful twist to your morning meal.
4. **Blueberry English Muffins:** Delight in the burst of juicy blueberries in these cheerful and vibrant muffins. Fresh blueberries are gently folded into the whole wheat batter, creating a muffin that is both visually appealing and bursting with flavor.
5. **Cinnamon Raisin English Muffins:** Indulge in the warm and inviting aromas of cinnamon and raisins in these comforting muffins. A generous sprinkling of cinnamon and sweet raisins adds a touch of sweetness and spice, making these muffins a delightful treat for any occasion.
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
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:
- Use fresh, high-quality ingredients for the best results.
- Make sure your yeast is active and fresh. If you're unsure, you can test it by mixing it with a little warm water and sugar. If it bubbles up, it's good to go.
- Don't overwork the dough. Overworking the dough will make the muffins tough.
- Let the dough rise in a warm place until it has doubled in size. This will help the muffins to be light and airy.
- Bake the muffins at a high temperature for the first few minutes, then reduce the temperature to finish baking. This will help the muffins to brown evenly.
- Let the muffins cool completely before serving. This will help them to set and hold their shape.
Conclusion:
Bread Beckers' Whole Wheat English Muffins are a delicious and healthy breakfast option. They're made with whole wheat flour, which is a good source of fiber and nutrients. They're also low in fat and sugar. These muffins are perfect for a quick and easy breakfast or snack. They can be served with butter, jam, or your favorite toppings.
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