Thursday, February 26, 2015

Whole Wheat English Muffins

Ok so maybe shape-wise these don’t look so great, but hey, everyone has to start somewhere.  Before these, I didn’t even think homemade English muffins were an option.  Not really sure why, I have made tons of other bread products over the years, but when Thomas’ makes them as tasty as they do, why mess with it?  But you know me, I’ve gotta see for myself…

Well, other than a little time for this dough to rest, these were SO easy.  Like for real.  Mix up the dough, let it sit for an hour or two.  Scoop them into a pan to brown for a few minutes on each side, then transfer them to a baking sheet and bake for 8-10 more minutes.  Before you know it you have some really delicious muffins.  And I know exactly what ingredients I put in them – nothing fake or preserved about them.  Now that’s my kind of nooks and crannies.

The dinner version - topped with pesto and mozzarella.
And for breakfast - toasted with peanut butter.

Here are the ingredients and a link to play-by-play instructions:

2 ¼ tsp instant (rapid rise) yeast
⅓ cup warm water (between 100º-110ºF)
¾ cup buttermilk, room temperature
½ cup low-fat Greek yogurt, room temperature (I used nonfat)
2 Tbsp unsalted butter, melted
1 ½ tsp honey (Optional)
1 tsp kosher salt
2 cups white whole wheat flour (King Arthur Flour, of course!)
½ tsp baking soda
Yellow cornmeal, for sprinkling on the baking sheet


Unknown said...

King Arthur of course! :) These look yummy- You have inspired me to try and make some for myself!!