Some things are just better done homemade, and when Homemade Whole Wheat English Muffins are as simple as these are, there’s no reason not to! They make the best breakfast sandwiches and mini pizzas!
I am a firm believer that if you can make something from scratch as opposed to buying the packaged equivalent from the store, you should probably just do it as often as possible. There are a ton of unnecessary added ingredients, chemicals, and preservatives that are added to packaged foods, and although I can’t avoid them all the time, I do my best to do what I can.
Believe me when I say that I understand being a busy mom. I work full time, I’ve got this little ole’ blog here, and I have a family and home to take care of. I’m a busy gal! Yet, there are some things that are worth taking a couple little extra steps for. And the good thing is that these little English Muffins are so simple and hardly take much time at all.
Aren’t they just the cutest?! They puffed up all cute and miniature-like and just looked so perfect!
Rarely do I make food that looks as perfect as the store-bought version, so I was completely proud of myself and how they turned out. I will admit, I was a little scared of the yeast situation in the ingredient list. And maybe you are too. But seriously, don’t be. Throw it in just like any other ingredient and move on. It’ll all turn out just fine. Even if you think that you can’t bake anything with yeast in it, because I’ve ruined my fair share of yeast-y breads over the years. This was pretty much fool proof!
And the awesome thing is that my son was so amazed that I could create “circle toast” at home without going to the store and buying it! No qualms about it being homemade. No complaints about it being whole wheat. Just toast it up, slap on some jam, and enjoy!
Obviously these would make amazing breakfast sandwiches or mini pizzas as well!
- 4 1/2 cups whole wheat pastry flour
- 11/4 teaspoons salt
- 1 Tablespoon sugar
- 1 teaspoon baking soda
- 2 teaspoons instant yeast
- 1 3/4 cups milk (I used 1%)
- 3 tablespoons unsalted butter
- 1 large egg , beaten
- cornmeal for dusting
Whisk together the flour, salt, sugar, baking soda and yeast. Set aside.
In a small saucepan, heat the milk and butter over medium heat until the butter has just melted.
In a stand mixer, combine the milk and butter with the egg and dry ingredients and mix until the dough comes together. Mix on medium speed for an additional minute. This can also be accomplished without a stand mixer by combining the ingredients in a bowl and then kneading the dough briefly.
Turn the dough out onto a lightly floured surface and roll out to 1 inch thickness. Use a biscuit cutter or a glass abour 3 inches across to cut the english muffins. Place the cut dough on a baking sheet dusted with cornmeal. Cover the baking sheet with a towel and let it rise for 20 minutes.
Preheat the oven to 325 degrees F. Use a nonstick skillet on low heat to cook the muffins for 4-5 minutes per side, until crispy and brown. Finish cooking the muffins in the oven for 15 minutes.
These will keep for up to 2 weeks in an airtight container at room temperature or you could freeze them in a freezer safe ziploc bag.