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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Sujal Chapakot
[email protected]These muffins are a great addition to any breakfast or brunch menu.
Amber Amir
[email protected]I'm impressed with how well these muffins rise. They're so light and fluffy.
keen enough
[email protected]I'm always looking for healthy and delicious muffin recipes. These honey whole wheat English muffins fit the bill perfectly.
Ch Shaharyar Ch ahary
[email protected]These muffins are a great way to use up leftover honey. I always have a jar of honey in my pantry, so it's nice to have a recipe that uses it up.
Shuly Begum
[email protected]I love the versatility of these muffins. I've used them for breakfast, lunch, and snacks. They're always a hit.
Shurtmark Kelvin
[email protected]These muffins are the perfect breakfast food. They're hearty and filling, and they keep me full all morning.
kalab azmera
[email protected]I made these muffins for a brunch party and they were a huge success. Everyone loved them!
Tshedza Mphephu
[email protected]I wasn't sure how the honey and whole wheat flour would taste together, but I was pleasantly surprised. These muffins are delicious!
Nicholas Haro
[email protected]These muffins are so easy to make, even for a beginner baker like me. I love that I can make them ahead of time and freeze them.
mummie Blessmatt
[email protected]I've been making these muffins for years and they're always a hit. My family loves them!
Walter Craig
[email protected]I made these muffins this morning and they turned out great! They're light and fluffy, with a slightly crispy crust. I especially like the honey flavor.
Nihat Yoldas
[email protected]These honey whole wheat English muffins are incredibly delicious and easy to make. I love the slight sweetness from the honey and the nutty flavor of the whole wheat flour. They're perfect for breakfast or brunch, and they freeze well too.