Tuesday, September 4, 2012

Whole Wheat English Muffins [homemade]

Hey World!  I know its been a while, and boy has it been one busy summer.  I wish I could say I have been spending my time collaborating and creating, but honestly this summer has been WORK - WORK -WORK.  The good news is that I have decided I need a little less work and a little more me.

While I love Fashion [as in clothing and make-up that looks good on me - not a model], I have also started to rediscover my love of art [photography and painting] and cooking!  While this post is dedicated to cooking, you will see more about art soon.

I have really started to focus on nutrition and making sure I am putting the very best in my body, and part of that is if I am going to eat bread [which I consider to be a cheat food] I want it to be the very best tasting homemade bread.  English muffins happen to be my favorite bread, I love the compact size and LOVE how the nooks and crannies soak up the toppings [my current favorite - peanut butter and jelly].

Tonight I decided to attempt to create these delectable little treats.  I scoured the web and the universal recipe that everyone has been raving about is Alton Brown's English Muffin recipe.  However because I really like to use whole wheat as much as possible, I made a substitution.  I was worried adding the whole wheat flour would screw up the recipe (and the ever so important nooks and crannies), but these english muffins are so light and delicate.

Whole Wheat English Muffin Recipe [adapted from Alton Brown's Recipe]


  • 1/2 cup non-fat powdered milk 
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tbsp shortening 
  • 1 cup boiling water 
  • 1 envelope dry yeast 
  • Pinch of sugar 
  • 1/3 cup warm water 
  • 1 cup of all-purpose flour 
  • 1 cup whole wheat flour 
  • non-stick cooking spray 
  • 3 to 4 wide mouth mason jar ring tops (you can also use pastry rings)
  • Flat griddle (we have an electric griddle that sits on our counter)
  1. In a small bowl combine the yeast, 1/8 tsp of sugar and 1/3 cup of warm water.  Let sit for 5 to 10 minutes and make sure the yeast activates 
  2. In a large bowl combine the powdered milk, 1 tbsp sugar, 1/2 tsp salt, shortening and boiling hot water.  Stir until the sugar and salt are dissolved.  Put in the refrigerator to cool.  
  3. Once the milk mixture has cooled combine with the yeast mixture
  4. Add in the four and combine until all of the powder is soaked in by the liquid mixture.  
  5. Cover the bowl with a towel and let rest and rise for 30 minutes to an hour in a warm spot (I turn on my oven light and let the bowl rest in the oven) 
  6. Pre-heat the griddle to 300 to 350 degrees 
  7. Once the mixture is doubled you are ready to cook 
  8. Place your mason jar rings [top down] on the griddle and spray cooking spray.
  9. Spoon in dough mixture, cover with a bowl and cook for 5 minutes 
  10. Flip to second side and cook for 5 minutes 
  11. Enjoy!  

Dough spooned into the mason jar lid (side 1 - step 9) 
Muffin flipped (side 2 - step 10)
Finished delicious product with an over easy egg (my dinner tonight) 
English muffin with butter and homemade strawberry jelly

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