Start your morning right with these wholesome Multigrain English Muffins. Packed with whole wheat flour, oats, flaxseeds, and wheat germ, these muffins provide a nutritious base for your favorite toppings like butter or preserves. Homemade and perfect for breakfast, these muffins have a delightful texture with just the right amount of chew and crunch from the multigrains.
Multigrain English Muffins
Course: Breakfast, SnacksCuisine: American10-12
servings20
minutes15
minutes150
kcalSoft and hearty multigrain English muffins, packed with wholesome grains like oats and barley, offering a nutty flavor and a perfect base for any topping, from butter to jam.
Ingredients
1/2 cup warm water (115°F)
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
- In a small bowl, mix the warm water, honey, and yeast. Let it sit for 5 minutes until the mixture becomes frothy.
- In a large mixing bowl, whisk together the all-purpose flour, whole-wheat flour, oats, wheat germ, salt, flaxseed, and caraway seeds (if using). Add the yeast mixture, buttermilk, and butter. Stir until a dough forms.
- Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- Once risen, punch down the dough and roll it out on a floured surface to about 1/2-inch thickness. Use a round cookie cutter (or a glass) to cut out muffin shapes.
- Lightly coat a baking sheet with cooking spray and sprinkle with coarse cornmeal. Place the muffin rounds on the sheet and sprinkle the tops with more cornmeal. Cover and let them rise for another 30 minutes.
- Heat a large skillet or griddle over medium heat and lightly coat with cooking spray. Cook the muffins in batches for 5-7 minutes per side, until golden brown and cooked through.
- Serve warm with butter and preserves, if desired.
Notes
- Nutrition Facts (per serving):
Fat: 4 g
Saturated fat: 2 g
Cholesterol: 10 mg
Carbohydrates: 24 g
Protein: 4 g
Sodium: 250 mg
Fiber: 3 g
Sugar: 2 g
These Multigrain English Muffins are a delicious, hearty way to start your day. With the wholesome goodness of whole wheat, oats, and flaxseeds, they provide plenty of fiber and nutrients to keep you energized. Enjoy them fresh out of the skillet with butter or preserves for a satisfying and healthy breakfast option.
