Homemade, Healthy Whole Wheat English Muffins

When I was grocery shopping the other day, I wanted to get english muffins.

I wasn’t really willing to spend a lot of money on them though.

Unfortunately, the only ones that were the right price for me were extremely processed.

Even though I don’t follow a strictly unprocessed diet, I try to have unprocessed foods if I can.

In regards to making a purchase as simple as english muffins, there were definitely other, healthier choices I could’ve made.

Turns out, the most cost efficient and least processed way would be for me to make them myself.

Since I have made my own bagels and breads in the past, I had yeast at home.

I also already had whole wheat flour.

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Pretty much, those are the main ingredients.

I could easily make multiple batches of english muffins with products I already had at home.

It really doesn’t get much better.

This particular recipe I found on pinterest.

Here is the link to the actual recipe if you’d like to see it.

I have made a few adjustments to the recipe itself and procedure, but ultimately, the result is similar enough.

You are going to need

1. 2 1/4 cups whole wheat pastry flour (I prefer the texture of pastry flour in recipes)

2. 2 tsp honey

3. 1/2 tsp salt

4. 1 1/4 tsp yeast

5. 1 tbsp butter (melted)

6. 1 cup milk (start with just 3/4 then add until the right consistency)

I used almond coconut milk, but you can use whichever kind you’d like

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7. cornmeal

Microwave 3/4 cups of milk with the honey for 30 seconds.  Add the yeast, and allow to sit for at least five minutes.

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Meanwhile, in a mixer with the paddle attachment, combine the flour, salt, and melted butter.

Once the five minutes is up, add the milk to the dry ingredients.

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Stir, and slowly add more milk if needed just so the mixture is combined to form a ball.

Keep mixing until the dough is no longer sticky and is elastic.  This could take between 5 and 15 minutes.

It takes practice to know when the dough is right, but practice makes perfect.

Lightly oil a bowl and knead the dough a few more times.

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Then, place it in the bowl and covering with a paper towel for an hour.

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You will know it is ready when the dough is about twice the size.

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When it’s ready, form into six balls, and cover again so they can rise for another hour.

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When ready, heat a pan and heat the muffins on each side just to develop a crust.  This should take about 3 to 5 minutes per side.

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Sprinkle a piece of parchment paper with cornmeal, and place in a 350F oven for 5 to 8 minutes or until lightly browned.

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You can freeze these for up to a month or enjoy after they cool for a little bit.

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