English Muffins

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homemade english muffins

You can often hear people exclaim, after they make something at home that they usually buy at the store, that they can now never go back to the commercial version. For me, this is true for pita bread (no more cardboard pita for me, ever since I started baking my own), and it certainly applies to these homemade, whole-wheat English muffins.

Unlike store-bought English muffins, bland and tasteless bread rounds that must be toasted and buttered in order to taste even remotely decent, these homemade English muffins have an incredible flavor, so good in fact that they need no toasting, and I implore you to try one with just a little sweet butter, and nothing else that might mask their wonderful flavor.

Like all my other yeast bread recipes, I make these English muffins in the bread machine, so my apologies if you don’t own one.

Makes 24 muffins

Total time: 3 hours 20 minutes
Prep: 20 minutes
Inactive: 2 hours 30 minutes
Cook: 20 minutes
Cool: 10 minutes

1 1/2 cups warm reduced-fat milk
2 tablespoons melted unsalted butter
1 large egg, beaten
1 1/2 cups whole-wheat flour
1 1/2 cups plus 2 tablespoons all-purpose flour, plus 2 tablespoons more for flouring the work surface
3 tablespoons vital wheat gluten
1 tablespoon sugar
1 teaspoon salt
1 package rapid rise yeast
2 tablespoons cornmeal for the griddle

1. In the pan of an electric bread machine, add the milk, butter, egg, whole wheat flour, all purpose flour, vital wheat gluten, sugar, salt and yeast. Start the dough cycle. Check on the dough after 5 minutes to see if you need to add a little water or a little flour. Dough should form into a smooth, elastc ball and move freely in the bread machine pan.

2. 10 minutes before dough should be done, turn oven on to 100 degrees F. Line 2 baking sheets with wax paper and sprinkle them with cornmeal. This will help prevent the muffins from sticking.

3. When dough is ready, remove it from the bread machine onto a floured surface and punch it down. Roll to 1/2-inch thickness. Cut into 24 (3-inch) circles. Re-roll scraps to extract as many as you can. These are small muffins – if you prefer yours larger (like the store-bought ones), use a 4-inch cutter. Place dough rounds on the prepared baking sheets. Cover with clean towels and place in the warm oven, to rise, for 1 hour.

4. After 1 hour, muffins should be doubled in size and appear very puffy. Heat a double-burner griddle over medium heat, about 4 minutes. Lightly sprinkle the griddle with cornmeal (no need to grease). Cook muffins about 5 minutes on each side, or until golden brown on both sides. Cool on a wire rack. Enjoy warm (they will be heavenly at this point). Store leftovers in the fridge for up to a week, or in the freezer. To serve leftovers, slice and toast.

Nutrition per muffin
Calories 77.9
Total Fat 1.6 g
Saturated Fat 0.9 g
Cholesterol 11.5 mg
Sodium 106.4 mg
Total Carbohydrate 13.2 g
Dietary Fiber 1.2 g
Sugars 1.2 g
Protein 3.1 g
Weight Watchers Points Plus: 2 points