• 12servings
  • 55minutes
  • 240calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B3, B6, D
MineralsSelenium, Zinc, Natrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup milk

  2. 1/4 cup butter, cubed

  3. 2 tablespoons sugar

  4. 1 teaspoon salt

  5. 2 packages (1/4 ounce each ) active dry yeast

  6. 1 cup warm water (110 to 115 )

  7. 2 cups all-purpose flour

  8. 3 to 3-1/2 cups whole wheat flour

  9. 1 tablespoon sesame seeds

  10. 1 tablespoon poppy seeds

  11. Cornmeal

Instructions Jump to Ingredients ↑

  1. Wonderful English Muffins Recipe photo by Taste of Home Scald milk in a saucepan; add butter, sugar and salt. Stir until butter melts; cool to lukewarm. In a small bowl, dissolve yeast in warm water; add to milk mixture. Stir in all-purpose flour and 1 cup whole wheat flour until smooth. Add sesame seeds, poppy seeds and enough remaining whole wheat flour to make a soft dough.

  2. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.

  3. Punch dough down. Roll to 1/3-in. thickness on a cornmeal-covered surface. Cut into circles with a 3-1/2-in. or 4-in. cutter; cover with a towel and let rise until nearly doubled, about 30 minutes.

  4. Place muffins, cornmeal side down, in a greased skillet; cook over medium-low heat for 12-14 minutes or until bottoms are browned. Turn and cook about 12-14 minutes or until browned. Cool on wire racks; split and toast to serve. Yield: 12-16 muffins.


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