English Muffins

Using whole wheat flour in this recipe makes it an excellent source of Vitamin B2, Zinc and Vitamin B6 which helps provide you with energy and aids in the development of your baby’s brain and nervous system. Making them from scratch gives you all these benefits without preservatives.

2 1/4 TSP active dry yeast
1 cup warm water
1/2 cup warm milk
2 TSP sugar
1 TSP salt
4 cups whole wheat all purpose flour
3 TBSP olive oil

In a large bowl combine yeast and warm water. Allow to dissolve. Then add milk, sugar and salt. Gradually beat in 2 cups of sifted flour. Cover and allow to sit in a warm area to rise for 1 1/2 hours.

Once the dough collapses back into the bowl beat in olive oil and remaining 2 cups of flour. Knead until a uniform ball of dough.

Roll out dough until it is about 1/2 inch thick and cut into 3 inch circles with a cookie cutter. Place it on a cookie sheet that has been dusted with corn meal. Allow to rise until doubled in size.

Once they have risen, butter a griddle or large skillet and cook the muffins until browned on the bottom – flip and cook the other side. Cool on a rack. They may be a little doughy on the inside still depending on the size of your muffins, but they will finish cooking in the toaster.

This recipe makes about 20 muffins and they have a shelf life of about 3 days in your fridge. It is a good idea to freeze the majority of the muffins and take them out when you want to eat them.

To separate muffins, use a fork to pry them open – this will create all the nooks and crannies you are used to seeing.


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