English Muffins Recipe

English muffins are absolutely delicious. But because they are too expensive, too small, too processed and  too packaged, I never buy them. Stojan and I made a big batch of maybe fifty english muffins for the holidays (and they do freeze well.) But now with no stand mixer to use, I decided to try a recipe for a smaller batch that I could use my hand mixer.

These make 12 big muffins. They are a little more effort than bread, but well worth it come morning time- and butter and jelly time!

Whole Wheat English Muffins

2 1/2 tsp active dry yeast
1 cup water (110 degrees)
1 cup milk, warmed until barely bubbly
2 tbsp honey
1/4 cup melted butter
About 4 cups whole wheat flour
1 cup white flour
1 tsp salt
cornmeal

1. Sprinkle yeast on top of warm water. Let stand 5 minutes.
2. Mix milk and honey in separate bowl.
3. In big bowl, add yeast mixture and milk mixture to 3 cups flour, salt and butter. Beat with hand mixer and dough hooks on low speed until mostly smooth.
4. Add flour by 1/2 cup until soft dough forms. Cover and let rise in greased bowl until doubled. (About one hour)
5. Cut into 12 pieces. Roll each into a ball and place on waxed paper that is covered with cornmeal. Cover and let rise 30 minutes.
6. Preheat oven to 350 degrees. Heat griddle to medium. Cook until deep golden brown on griddle, about 6 minutes a side.
7. Place on lightly greased baking sheet and bake 7 minutes, or until edges feel firm.

Enjoy!!