As part of my experiment with whether it is actually wheat that fattens me up, or if it is the processing of it, I’ve made the following.. The kids love it.
Whole Wheat English Muffins
2015-01-30 03:28:08
Serves 12
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Nutrition Facts
Serving Size
93g
Servings
12
Amount Per Serving
Calories 231
Calories from Fat 44
% Daily Value *
Total Fat 5g
8%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 27mg
9%
Sodium 349mg
15%
Total Carbohydrates 39g
13%
Dietary Fiber 1g
6%
Sugars 3g
Protein 7g
Vitamin A
3%
Vitamin C
0%
Calcium
5%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 4 1/2 cups whole wheat flour
- 1 teaspoon salt
- 1 tablespoon honey
- 2 teaspoons instant yeast
- 1 teaspoon baking soda
- 1 3/4 cups whole milk
- 3 tablespoons salted butter
- 1 large egg
Instructions
- Combine the dry ingredients in mixing bowl and whisk/stir them together.
- Beat egg.
- Heat milk and butter on low heat in a saucepan just until butter melts.
- Remove from heat and stir in honey.
- Add liquid and egg to dry ingredients.
- Run mixer with dough-hook until dough forms a ball. You can alternatively do this by hand.
- Roll out on floured surface to about 1 inch thick and cut out the muffins using a large cookie cutter.
- Place muffins on baking sheet and cover for twenty minutes.
- Heat cast iron, or other non-stick, skillet to medium low heat.
- Cook muffins about five minutes each side until browned. (preheat oven to 325 about now)
- Place in oven for 20 minutes.
Notes
- I assume it is from the fresh whole wheat but fifteen minutes left the inside a little too moist.
Adapted from Honest Cooking
Adapted from Honest Cooking
spiphywarfare http://spiphywarfare.com/
This article was first published on December 8, 2013 and was recovered using AI and web.archive.org.