Whole Grain English Muffins

Bowls, measuring cups & spoons, baking sheet lined with parchment paper or greased with butter/oil

10 minutes

30 minutes

American

Whole Grain, English Muffins, Breakfast, Snack

Breakfast / Snack

Baking

Vegetarian

1

120ml warm water

1 teaspoon active dry yeast

2 tablespoons honey or maple syrup

1 teaspoon salt

1 tablespoon olive oil or melted butter/coconut oil

200g whole wheat flour (or a mix of whole wheat and all

purpose flour)

In a large bowl, combine the warm water, yeast, honey/maple syrup, salt and olive oil/butter/coconut oil. Stir until everything is combined.

Add the flour to the bowl and mix until it forms a dough. Knead the dough for about 5 minutes until it is smooth and elastic.

Place the dough in an oiled bowl and cover with a damp cloth or plastic wrap. Let it rise for about an hour in a warm place until it has doubled in size.

Once the dough has risen, turn it out onto a lightly floured surface and knead for another minute or two. Divide the dough into four equal pieces and shape each piece into a round ball. Place them on a baking sheet lined with parchment paper or greased with butter/oil. Cover them with plastic wrap or damp cloth and let them rise again for about 30 minutes until they have doubled in size again.

Preheat your oven to 375°F (190°C). Bake the muffins for 20 minutes until they are golden brown on top and sound hollow when tapped on the bottom. Let them cool before serving.

Calories – 250; Fat – 4g; Carbohydrates – 44g; Protein – 8g; Fiber – 5g

These Whole Grain English Muffins are perfect for breakfast or as a snack! They’re easy to make and full of flavor! Just mix together some warm water, yeast, honey/maple syrup, salt, olive oil/butter/coconut oil and whole wheat flour (or a mix of whole wheat and all-purpose flour), let it rise twice then bake in the oven for 20 minutes! Enjoy!

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American cuisine continues to evolve and adapt, incorporating new ingredients and cooking techniques from around the world.