Wholewheat English Muffins – A Healthy Breakfast treat!
‘I am a Muffin Man’..and here is what I baked, an English Muffin on a griddle! And my daughter never stopped humming the rhyme the whole day with these muffins in her hand Ever since I made my healthy Palm sugar Mixed fruit preserve I was thinking of a great accompaniment to supplement it. And what better than a hot whole-wheat English Muffins right from the griddle.
Unlike the oven baked muffins with leavening agents, these English muffins baked with yeast are extremely light and soft in texture. These are actually quick-baking breads and make a good breakfast when smeared with butter, honey or fruit preserves. These are generally made in small portions and are generally not very sweet and are devoid of frosting. Made in flat circular shape these muffins are traditionally split open with a fork and served with hot butter with tea.
I made both the wholewheat and the refined flour muffins to compare the texture and taste. I even baked half of the batch in oven and got lovely puffed up muffins.
- 1 1/2 cup Wholewheat flour
- 1 cup warm milk
- 1 tsp. active dry yeast
- 2 tsp. oil
- 1 tsp. honey/white sugar
- 1/2 tsp. salt
- Coarse cornflour to dust the tray
Method: Combine warm milk, honey and the yeast in a small bowl and keep it aside for 10 minutes. Yeast will become active and start forming bubbles on the top.
Take a broad vessels and pour the wholewheat flour in it. Make a small well in the center and pour the yeast mixture, salt and the oil in it. Mix the whole ingredients into a smooth dough. The dough will be very sticky to knead, oil your hand to make it easy.
Keep the dough in a greased bowl, cover and let it rise until it doubles. Mine took one hour to become double.
Sprinkle a working area with flour and punch down the dough, knead it for a few minutes. Flatten the dough using a rolling pin and cut into 6 roundels using a cookie cutter.
Sprinkle cornmeal flour on the baking tray and place these roundels onto it, leaving some gap between the muffins. Slightly flatten the rounds and sprinkle the cornmeal over them. Cover the tray and keep aside for 30 minutes for the second rise.
The roundels with refined flour are very well risen as against the wholewheat flour rounds.
Heat a griddle and brush off the extra cornmeal from the muffins. Dry roast the English muffins on the griddle till it turns golden brown in color on both the sides.
You can bake the toasted muffins again for a much crisp and firm edges. Cool the muffins before serving.
Use a fork to split open the English Muffins from the center. Serve them with butter, spread of any fresh fruit preserve.
The texture is same for both the muffins from inside. Though a little bit dense, the wholewheat muffin is filling and has nutty taste of grains in it.
The threesome awesome! My preference is still my wholewheat muffins over the refined flour version.
This one is a small Mixed fruit Jam filled muffin my daughter made. I could see the proud baker dancing all around with her possession, after it came out from the oven, crisp and beautiful
- The cornmeal dusting & griddle baking is very traditional to this English Muffins.
- Increase the sweetness of these muffins by adding extra spoons of sugar or Honey while kneading the dough.
- Try adding Palm sugar in the dough for a nutty and flavorful English Muffins.
- Griddle baking give a very earthy and rustic feeling to these baked goodies.
- Refined flour does make a fluffy and light muffin but I am satisfied with my wholewheat version.
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