Whole Wheat English Muffins (For Muffin Monday)

Thank goodness I don't have classes on Monday! I use my Mondays as my day to prepare for the crazy week ahead, Monday is my Reset Button.

That said, sometimes I just want to ignore all of the other things on my To-Do list, and just bake. This was one of those instances. I may not have gotten done any of the so called "important" things, BUT I did make homemade english muffins! With whole wheat flour! Because, HEALTH. 

English Muffins, to be honest, have been on my To-Make list for a long time! So really this was a productive use of my Monday morning. I have this thing with alliteration, Muffin Mondays. Right!? It just works. PLUS you get some delish home baking to last through the busy week.

These make the most delicious hearty breakfast, please toast them! So much better that way :) My favourite way to enjoy them is either simply with butter, or with a little honey or jam. Crispy on the outside, and softy-spongey on the inside. Makes me feel all warm and squishy inside. (In a good way)

The bonus about making your own, is that you can make a MINI ENGLISH MUFFIN! See?
CUTENESS. 

These guys have a two step cooking process, that really makes them like English Muffins as opposed to just baked buns. First you toast them on both sides in a dry skillet on the stove, then you bake them. I had attempted to make them heart shaped with my heart-shaped-cutter, however when they were toasting in the pan they kinda slumped into weird triangle blobs. Next time I would just keep it at circles, probably more appetizing that way. But whatever shape these come out in, they are just as yummy and comforting as you could ever dream about!
Here's to Muffin Mondays!

Homemade Whole Wheat English Muffins

Recipe from Double Thyme
Makes 10 (Although, I halved the recipe, and got about 12... just depends on how big you cut them!)

Ingredients

• 2¼ cups whole wheat flour
• 2¼ cups all-purpose flour
• 1¼ tsp. salt
• 2 tbsp. sugar, divided. 
• 1 tsp. baking soda
• 1 packet active dry yeast (about 2 1/4 tsp.)
• 1¾ cups whole milk (or whatever milk you have on hand)
• 3 tbsp. unsalted butter
• 1 large egg, beaten
• cornmeal, for dusting

Preheat the oven to 325 degrees F.

Activate the yeast by stirring it into 1/4 cup warm water with 1 tablespoon sugar. Let stand until the mixture has doubled, about 5 minutes.

Whisk together the flours, salt, 1 tablespoon sugar, and baking soda. Stir in the yeast mixture. 

In a small saucepan set over medium heat, heat the milk and butter until the butter has just barely melted. (Or, you can do this carefully in small increments in a microwave)

Add the egg and the milk/butter mixture to the dry ingredients and stir until the dough comes together (this can also be done with a mixer, but it worked fine by hand). Add a little more whole wheat flour as necessary, until the dough isn't sticking to your fingers. 

Turn the dough out onto a lightly floured surface and knead gently for a minute or two. Roll it  out to 1-inch thickness, and, using a round cutter (or the top of a drinking glass, if you don't have a biscuit cutter), cut the english muffins, re-rolling the dough as needed.

Place the cut dough on a baking sheet dusted with cornmeal, cover the baking sheet with a dish towel, and allow the dough to rise for 20 minutes.

Heat a nonstick skillet over low heat and cook the muffins 4-5 minutes per side, until crispy and brown. No need for oil or butter, this step works best with a dry pan. Move the muffins back onto the baking sheet, and finish cooking the muffins for 12-15 minutes in the oven, or until firm to the touch and not dough-y if poked with a fork. 

Before serving, split the muffins in half and toast. Serve with butter and or jam! They will keep for 1-2 weeks in an airtight container at room temperature, Or pre-slice them in half, and keep them in the freezer.

Enjoy! And Happy Monday
XO