Today I am going to share a recipe for Whole Wheat English Muffins with you. They taste great and are actually pretty easy to make! And, once more, I’ve made sure they are organic so I can have head-ache free food!
Why Did I Want to Make English Muffins?
I have been wanting English muffins, but haven’t been able to find any organic ones at any stores. I kept putting off trying to make them myself because I thought this was going to be a difficult recipe to make. Boy, was I sure wrong! Then, I also thought that they wouldn’t actually taste as good, or the same, as store-bought English muffins. Again, I sure was wrong! If I would have known how easy they were to make and how good they were, I would have taken the plunge a long time ago!
Anyway, to answer the question – Why to have my own version of McDonald’s Egg McMuffins, of course! With our family (remember, 14 of us living under one roof?) I certainly don’t want to go and buy the two dozen it would take to feed this tribe. Plus, that whole organic need of mine is something to consider!
How to Make the Perfected English Muffins
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I found the recipe here at Allrecipes.com, one of my favorite go-to recipe sites! I pretty much followed the recipe as is. However, since, as you know, and mentioned above, I do want organic foods. Additionally, using whole wheat is also important to me. So, with that all said, the only things I did differently were: I used fresh ground whole wheat flour instead of white flour. Also, instead of using the cornmeal, I ground up dent corn, using my nifty WonderMill whole wheat grinder on the course setting.
Don’t wait to make your own fresh homemade English muffins; make them now, so you too, can see what you’ve been missing out on!
- 1 cup Milk
- 2 tablespoons Sugar
- 1 Tablespoon or pkg. active dry yeast
- 1 cup warm water 110 degrees F/45 degrees C
- 1/4 cup melted shortening
- 6 cups Whole Wheat Flour
- 1 teaspoon Salt
- Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, and stir until dissolved. Let cool until lukewarm.
- In a large bowl or mixer, dissolve the yeast in warm water. Let stand until creamy, about 8-10 minutes.
- Add the milk, melted shortening and 3 cups of the flour. Beat until smooth.
- Add the salt and rest of the flour, or enough to make a soft dough.
- Knead for about 5 minutes. Cover, and let rise.
- Roll out to about 1/2 inch thick.
- Cut rounds with biscuit cutter, drinking glass, or 3 1/2” cookie cutter.
- Dust both sides of muffins with cornmeal, cover, and let rise 1/2 hour.
- Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. About 225-250 degrees
- Allow to cool on a wire rack.
- To use, split and toast.