wholeliving

Multigrain English Muffins

These English muffins are made with a mix of whole-wheat and white flours, along with rolled oats and a sprinkling of flaxseed and caraway seeds. Low-fat buttermilk gives the muffins a slight tang and a light texture. But unlike whole-milk dairy products, it contains very little saturated fat.
Martha Stewart Living, June 2009
  • Yield Makes 15
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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

  1. Combine warm water, honey, yeast, and butter in a bowl. Let stand for 5 minutes, until foamy.

  2. 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.

  3. 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.

  4. 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.

  5. 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).

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