Serves: 18
Total Calories: 193
1. Sprinkle yeast over water and let sit while preparing remaining ingredients.
2. Combine milk, butter, sugar, salt and 3 cups whole wheat flour in mixer and mix until smooth.
3. Add yeast and remaining flour to make a soft dough. Knead for a couple minutes until smooth. Cover and let raise for 30 minutes.
4. Punch down dough and roll to 1/2-thick. Cut into 3-inch rounds using a biscuit cutter, drinking glass or empty tuna can with both ends removed.
5. Place on waxed paper that has been sprinkled with farina or Cream of Wheat. Sprinkle tops of muffins with farina also. Cover and let raise for 30 minutes.
6. Lightly coat griddle or skillet with cooking spray and heat to 300°. Cook muffins for 7 to 10 minutes on each side or until lightly browned. They need to cook slowly in order to cook in the center so adjust heat if they are browning too quickly.
7. Store any extra muffins in plastic storage bags. These also freeze well.
This English Muffins recipe is from the What's For Breakfast Cookbook. Download this Cookbook today.
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