Hello Monday! and HELLO 2 weeks to Costa Rica. We had a very busy weekend filled with lots of errands and I didn’t have enough hours in the weekend to do everything I wanted to do (maybe because we lost an hour?). Sunday we woke up semi-early and went right to the gym. When we got home we eat lunch and went right to Spring cleaning. We tore apart the entire apartment for 5 hours and almost got everything done. We got rid of old magazines, put a bag of clothes and shoes together and just cleaned like crazy. Right now we have a decent size 2 bedroom and I cannot imagine cleaning an entire house. Luckily we are not pack rats, so we didn’t have too much to clean out and go through.
In the midst of cleaning I took a second break. My first break was when I dropped the dust buster on the nail of my big toe. I thought I broke it and has to sit down with ice for a little bit. I am not the nicest patient so it’s a good thing Danny has lots of patience, because I wasn’t at all that nice. This break was to make english muffins. Jess @ Healthy Exposures asked if I had ever made them, since I make a lot of bread. I hadn’t, so I decided to give it a try, so thanks for inspiring me Jess!
I used my KitchenAid mixer to knead the dough. This has to rise for an hour or so, then break it into 6 pieces and let it rise for another hour (or be impatient like me and wait 30 minutes).
6 pieces isn’t enough.
After it had risen for not an hour.
Let it brown on both sides and stick it in the oven for 6-8 minutes.
Whole Grain English Muffins
adapted from Christine’s Cuisine
Ingredients
- 1 1/4 cups whole wheat flour
- 1 cup spelt flour
- 1/2 Tbsp. sugar
- 1/4 tsp. salt
- 1 1/4 tsp. instant yeast
- 1 Tbsp. butter (at room temperature)
- 3/4 – 1 cup milk (at room temperature)
- cornmeal for sprinkling
Directions
1. In the large bowl of a stand mixer fitted with the paddle attachment, stir together the flours, sugar, salt and yeast. Mix in the butter and 3/4 cup of the milk. Add the remaining milk after it starts to mix.
2. Switch to the dough hook and knead over med-low for about 6 -8 minutes.
3. Place in a lightly oiled bowl and roll to coat. Cover the bowl with plastic wrap and let rise for about an hour or until doubles in size.
4. Divide the dough into 6 equal pieces and shape into balls. Lay on a baking sheet and spray or lightly coat with oil and sprinkle with cornmeal. Move the dough balls to the baking sheet evenly spaced apart (giving them room to rise more). Cover the pan loosely with plastic wrap and allow them to rise for another hour.
5. Pre-heat the oven to 350 F and heat up a skillet on medium heat on the stovetop.
6. Spray the skillet with oil (or non-stick spray) and transfer the dough balls to the skillet. Allow them to cook on the skillet for 5-8 minutes, until the bottoms are nicely browned. Carefully flip and cook the other side for about 5-8 minutes more. They should flatten as they cook.
7. When the muffins look browned, remove them from the skillet with a spatula and transfer quickly to a baking sheet. Bake at 350 for 5-8 minutes.Do not wait until all of the muffins have been cooked on the skillet before moving them to the oven – as the first batch is baking, move the second batch of muffins to the skillet.
8. Transfer the baked muffins to a cooling rack and TRY to let cool for at least 30 minutes before slicing or serving.
* The english muffins will continue to cook while they cool. I don’t know anyone that can resist warm bread right out of the oven, so we both ate it warm. I cut it open, buttered it and then put it back in the oven for 2 more minutes to let it cook a little more. Danny ate his dough-y and was done with 1/2 by the time I was done buttering it.
These are seriously so good and so easy to make. So now the order of breads we’ve made (without the bread machine) is: 1. whole wheat naan, 2. english muffins, 3. pitas.
Have a good day!
{ 13 comments… read them below or add one }
oh my, school teacher and making homemade english muffins ….smart, talented, your family is so lucky to have you …these are awesome Congrats on these perfect English Muffins~
Oh my gosh, they DO look so perfect and easy!! And the recipe is a great one. I cannot wait to try!! I hope I am as successful! Oh, me and bread…haha.
I'm even breaking my rule of "no computer during breakfast," because I wanted to read this so much.
And I love how willing you were to try making these! haha. Thanks so much
Have a great day
So cool, I've never even thought to make english muffins before. I'm book marking this page. You're quite the cook!
wow! i never knew this could be done so simply! Thanks for sharing!
Those look awesome Nicole. Thanks for sharing. I'm going to have to try them sometime soon.
They look fantastic! I wouldn't be able to resist them warm either.
Bravo! These look so tempting and "good for you" too!
i wish i wasnt gluten intolerant when i see awesome muffies like these!
glad the new moon info helped you too
I'm so happy you commented on my blog because your site is super cute and you have SO many delicious looking recipes! I can't wait to try some of them!
These english muffins look great. I don't have a KitchenAid mixer…how do you think they would turn out without one?
i have NEVER seen homemade english muffins! nooks and crannies!!!
I have never seen a recipe for English muffins before. However, I don't know that I could make them at home. I don't have a Kitchen Aid. I'd love one though.
Have fun in Costa Rica! Such an amazing place…
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They look so good and sound so easy. I just might have to give these a try! Bet I could get everyone to the breakfast table with these goodies
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