English muffins are on our to make list. Yay another item marked off! I eat English muffins almost every morning. Either with an egg and no fat cheese or with peanut butter (of course PB& Co) and a banana. These don't have as many nooks and crannies as the store bought kind, but they are taste great! Making these takes a little time because the dough must rise, but I mixed it together after work, went to the gym, formed my muffins, started dinner and then cooked these while dinner was in the oven.
Whole Wheat English Muffins (straight from Recipe Tips)
1/4 c. warm water
1 package dry yeast (or 1 Tbsp.)
2 c. whole wheat flour, plus more as needed during kneading
1 c. all-purpose flour (you may use all whole wheat flour, but you will have a denser muffin)
1 c. milk
3 Tbsp. canola oil
1 Tbsp. honey
cornmeal, as needed
Sprinkle yeast over warm water (105 degrees is ideal) and let stand until foamy, about 10 minutes.
In a large bowl, mix flours and salt. In a separate bowl, mix milk, oil, and honey. Add egg and stir until well blended. Stir in yeast mixture.
Add liquid to half of the dry ingredients and mix well, with a mixer or by hand. Mix in remaining dry ingredients. Dough will be soft and sticky. Turn dough out onto a work surface and knead for several minutes. If dough is too sticky to knead, add flour one tablespoon at a time. (I used my mixer with the bread hook, I had to add more flour about 3-4 TBS.)
Put dough in an oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1 hour.
Turn risen dough out onto a work surface that has been liberally dusted with cornmeal and pat or roll to about 1/2″ thickness. Cut into approximately 3″ rounds. If you wish, combine the scraps of dough into more muffins, handling as little as possible. (I decided it would be easier to cut the dough and shape them, this may have resulted in not as many nooks and crannies as store bought English muffins. However, this resulted in no scraps. I made 18, recipe said 12.)
Cover muffins with a towel and let rise for 20-30 minutes.
Heat a griddle or large skillet over medium-low heat. Sprinkle with corn meal. Using a spatula, carefully transfer muffins to hot griddle. Cook about 5 minutes on each side, then turn and cook 2 minutes more on each side. Outsides will get golden brown and crusty, insides should be soft but not gooey. (I think it took longer than 5 mins on the first side to get these cooked properly.)
Remove to cooling rack. English muffins can be fork split or cut with a knife.