English Muffins

Ever since I stopped buying any store bought bread (I usually make this bread), I've periodically been energized to experiment with new breakfast ideas.  I try to make bunches of waffles, quiche and cinnamon raisin bread (must blog!) to have on hand for a quick-gobble me up- breakfast. We used to occasionally do English Muffins and Bagels too. But, haven't had those in over a year.  On a whim, I gave English Muffins a whirl. I wanted to start with a simple white recipe and I've been doing a little experimentation to make it healthier.  I like that I can pronounce every ingredient that went into this...which I cannot say the same for the store bought brand.  Although almost every recipe I found called for them to be cooked on the griddle, I experimented and found out a way to bake them.  

So...what are they good for?  Toasted, smothered in peanut butter, honey or homemade jam (thankful for the 10 batches of jam I canned last year).  Homemade egg mcmuffins. Pizza muffins, topped with pineapple, veggies, tomato sauce and cheese (a bit of every food group...and a non-processed snack). This recipe is so immense that there was enough for all of these ideas.  A whole tray of pre-made pizza muffins has been a big hit, husband approved.
These are just half of what it made.

The original recipe was off of allrecipes.com, but I've changed it to make healthier and easier and the baking is different the way I did it (listed below).

English Muffins
  • 1 T white sugar
  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 1 cup milk, warmed
  • 1/4 cup veg. oil
  • 1 teaspoon salt
  • 1 T gluten
  • 1 cup whole wheat flour
  • 4 1/2 cups all-purpose flour


  1.   In large bowl, dissolve yeast and 1 T sugar in warm water. Let stand until foams, about 5 minutes. 
  2. To the yeast mixture, add the milk, veg. oil, salt, gluten and whole wheat flour. Knead in flour. Place in greased bowl, cover, and let rise for an hour in warm place.
  3. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter. Placed on greased cookie sheets sprinkled with cornmeal.  Let rise 1/2 hour. 
  4. Bake 400 degrees for 10 minutes, flip over muffins, bake for another 5 minutes. 


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  1. Made these today and they turned out wonderful! I have wanted to try English Muffins for so long but never did the research or experimentation. I love to have quick alternatives for breakfast and this is one my husband will eat!

    Thanks for sharing :)


  2. I made these today and they were SO good! I think my biscuit cutter is rather small, but I ended up with almost three dozen English muffins and am so happy with my new freezer stash! Thank you for another great recipe!




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