Multi-Grain English Muffins

by Alexandra

I love English Muffins.

Did you know that about 99.99% of people I come across measure dry goods ALL WRONG!? You've Gotta spoon the flour into the measuring cup LIGHTLY

Tap across the top with the back of a knife, then smooth off any excess, still using the knife.

Then dump. Into the bowl goes 1-3/4 cups bread flour

Also add 1 cup of whole wheat flour, 1/4 cup each of rolled oats and wheat germ, 3 teaspons of flax seeds and two teaspoons of sea salt.

In a measuring cup, whisk together 1/2 cup of warm water, 2 teaspoons of active dry yeast, 1 tablespoon of honey, and 1 teaspoon of butter. Allow the mixture to rest for five minutes, or until foamy, then stir in 1/2 cup of buttermilk.

Pour the wet ingredients into the dry ingredients

Mix it up!Getting a little dirty never hurt anyone!

Then stretch...


and repeat! For three minutes...

Place the dough ball in a lightly oiled bowl, cover with plastic wrap and set in a warm place to rise, until doubled. (about an hour)

Roll the risen dough out to 1/2 inch thickness and cut into 3-inch rounds. Set rounds onto a cornmeal-covered baking pan, and cover with plastic wrap. Allow to rise for 20 more minutes, until puffy.

Heat an ungreased non-stick pan over medium heat. Place the rounds 1-1/2 inches apart

Cook muffins for 7 minutes on each side, until dry and golden

After cooling for at least 30 minutes, poke holes around the perimeter of the muffin to allow for ease of separation.

Toast and serve for breakfast, brunch or as a healthy snack!

 Recipe inspired by WholeLiving