Multigrain English Muffins
We Also Love
1 of 3
- Comments()
- Yield Makes 15
Ingredients
- 1/2 cup warm water (115 degrees)
- 1 tablespoon honey
- 2 teaspoons active dry yeast (from one 1/4-ounce envelope)
- 1 teaspoon unsalted butter, plus more for serving (optional)
- 2 cups all-purpose flour, plus more for surface
- 3/4 cup whole-wheat flour
- 1/4 cup rolled oats
- 1/4 cup wheat germ
- 1 tablespoon coarse salt
- 2 teaspoons whole flaxseed
- 1 1/2 teaspoons caraway seeds (optional)
- 1/2 cup low-fat buttermilk
- Vegetable oil, cooking spray
- 1/4 cup coarse cornmeal
- Preserves, for serving (optional)
Directions
-
Combine warm water, honey, yeast, and butter in a bowl. Let stand for 5 minutes, until foamy.
-
Combine flours, oats, wheat germ, salt, and flaxseed, and caraway seeds if desired, in a large bowl. Add yeast mixture and buttermilk, and mix with your hands until flours are almost fully incorporated. Turn out mixture onto a clean surface, and knead until smooth, about 3 minutes.
-
Lightly coat a large mixing bowl with cooking spray, and place dough in bowl. Cover with plastic, and let rise in a warm, draft-free spot until doubled in size, about 1 hour.
-
Turn out dough onto a lightly floured surface, knead for about 1 1/2 minutes, and roll to 1/2-inch thickness. Using a 3-inch round cutter, cut out rounds. Roll and cut scraps once. Line a rimmed baking sheet with parchment, and dust with cornmeal. Place rounds on sheet, cover with plastic, and let rise in a warm, draft-free spot until puffy, about 20 minutes.
-
Heat a large griddle or 12-inch skillet over low heat. Working in batches, place rounds 1 1/2 inches apart. Cook until golden brown and dry, about 7 minutes per side. Let cool for 30 minutes; split with a fork. Toast, and serve with butter and preserves if desired.
Cook's Note
Muffins can be stored, wrapped in plastic, for 2 days, or refrigerated (up to 1 week).
These are delicious. I read the previous reviews and slightly altered the recipe-use bread flour instead of regular flour for more gluten, and room temperature water-the yeast mixture takes a little more time but you don't kill it with heat. The dough rises slightly, you really get the height in the final step when you are cooking them on the griddle. Delicious! This will be a family favorite!
I'm relieved to know that I'm not the only that had problems with the rising of the dough! First batch, followed the recipe to a T. The yeast bubbled, but then the dough hardly rose, (if at all). I forged ahead with cutting out but they turned out like really flat and chewy.
Try #2: this time I adjusted the temperature down on the water but had the exact same results as the first time. Very disapppointing.
Im so bummed, I tried this twice and can't get it right. I ended up with only 6 muffins this time. My dough is not rising, even though I carefully measure my yeast and temp of my water. My dough right now is like a brick, which is what it was the first time. RIght now I'm doing the 2nd rise and will soon do the skillet step, but I can already see I've messed up :( I am so 'bread-challenged' it's frustrating!
I would recommend cutting back on the salt, maybe even by half. And mine didn;t rise very much :/ I will be trying the recipe again though!
Nutritional Info:
Calories 117
Calories from Fat 10
Total Fat 1.1g
Cholesterol 1mg
Sodium 478mg
Total Carbohydrates 22.8g
Dietary Fiber 1.5g
Sugars 1.8g
Protein 3.8g
Really would appreciate nutritional info!
Nutritional info?