OMG.....my first post.....Whole Wheat English Muffins.....what can I say except....FABULOUS!!! These were super easy (in a couple of hour sorta way) to make!!! They came out way better than store bought, they were light and fluffy, they toast up perfectly and they freeze great!!! You should DEFINITELY make them!!
1/4 c. warm water
1 package dry yeast (or 1 Tbsp.)
2 c. whole wheat flour, plus more as needed during kneading
1 c. all-purpose flour (you may use all whole wheat flour, but you will have a denser muffin)
1 1/2 tsp salt
1 c. milk
3 Tbsp. canola oil
1 Tbsp. honey
1 egg
cornmeal, as needed
Sprinkle yeast over warm water (110 degrees) and let stand until foamy, about 5-10 minutes. I did this in the bowl of my Kitchen aid mixer.
In a large bowl, mix flours and salt.
In a separate bowl, mix milk, oil, and honey. Add egg and stir until well blended. Add in yeast mixture.
Add dry ingredients to the wet ingredients in your stand mixer with dough hook attachment and let mixer mix it for 8 minutes. If dough is too sticky to knead, add flour one tablespoon at a time. Put dough in an oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1 hour. I always stick mine in the oven on warm and it works perfectly every time!!
Turn risen dough out onto a work surface that has been liberally dusted with cornmeal and pat or roll to about 1/2″ thickness. Cut into approximately 3″ rounds. If you wish, combine the scraps of dough into more muffins, handling as little as possible. Cover muffins with a towel and let rise for 20-30 minutes.
Heat a griddle or large skillet over medium-low heat. Sprinkle with corn meal. Using a spatula, carefully transfer muffins to hot griddle. Cook about 5 minutes on each side then add to baking sheet and bake in oven at 350 for 10 minutes. Remove from oven and let cool.
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