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Whole Wheat English Muffins Recipe

Looking for an easy Whole Wheat English Muffins recipe? Learn how to make Whole Wheat English Muffins using healthy ingredients.


Submitted by bundles6

Makes 12 servings



Try again with vital wheat gluten

Recipe Ingredients for Whole Wheat English Muffins

1/2 cup warm water (115 degrees)
1 tablespoon honey
2 teaspoons active dry yeast (from one 1/4-ounce envelope)
1 teaspoon unsalted butter, plus more for serving (optional)
2 cups whole-wheat flour
3/4 cup all-purpose flour, plus more for surface
1/4 cup rolled oats
1/4 cup wheat germ
1 tablespoon salt
2 teaspoons flaxseed
2 teaspoons caraway seeds (optional)
1/2 cup low-fat buttermilk
1 tsp Canola oil
1/4 cup cornmeal

Recipe Directions for Whole Wheat English Muffins

  1. Combine warm water, honey, yeast, and butter in a bowl. Let stand for 5 minutes, until foamy.

  2. Combine flours, oats, wheat germ, salt, and flaxseed, and caraway seeds if desired, in a large bowl. Add yeast mixture and buttermilk, and mix with your hands until flours are almost fully incorporated. Turn out mixture onto a clean surface, and knead until smooth, about 3 minutes.

  3. Lightly coat a large mixing bowl with cooking spray, and place dough in bowl. Cover with plastic, and let rise in a warm, draft-free spot until doubled in size, about 1 hour.

  4. Turn out dough onto a lightly floured surface, knead for about 1 1/2 minutes, and roll to 1/2-inch thickness. Using a 3-inch round cutter, cut out rounds. Roll and cut scraps once. Line a rimmed baking sheet with parchment, and dust with cornmeal. Place rounds on sheet, cover with plastic, and let rise in a warm, draft-free spot until puffy, about 20 minutes.

  5. Heat a large griddle or 12-inch skillet over low heat. Working in batches, place rounds 1 1/2 inches apart. Cook until golden brown and dry, about 7 minutes per side. Let cool for 30 minutes; split with a fork. Toast, and serve with butter and preserves if desired. Muffins can be stored, wrapped in plastic, for 2 days, or refrigerated (up to 1 week) or frozen (up to 2 weeks).

  6. Makes 12-15 English muffins

Categories

Breads

Nutrition Facts
Serving Size 60.8g
Amount Per Serving
Calories
150
Calories from Fat
16
% Daily Value*
Total Fat
1.8g
3%
Saturated Fat
0.4g
2%
Trans Fat
0.0g
Cholesterol
1mg
0%
Sodium
597mg
25%
Potassium
105mg
3%
Total Carbohydrates
28.6g
10%
Dietary Fiber
1.9g
8%
Sugars
2.2g
Protein
4.8g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in saturated fat
  • Very low in cholesterol
  • High in manganese
  • High in selenium
  • High in thiamin
  •   Bad points
  • High in sodium
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