HONEY WHEAT MUFFINS
Make and share this Honey Wheat Muffins recipe from Food.com.
Provided by Dawn Vezina
Categories Quick Breads
Time 30m
Yield 6 Muffins
Number Of Ingredients 8
Steps:
- In a large bowl, combine flours, baking powder, and salt.
- In another bowl, beat egg, honey, milk, and oil; stir into dry ingredients just until moistened.
- Fill greased muffin cups three-fourths full.
- Bake at 375º for 18-20 minutes or until muffins test done.
- Cool in pan for 10 minutes before removing to a wire rack.
- Yield: 6 muffins.
- (You could get 8 muffins out of this batter, though).
HONEY WHEAT ENGLISH MUFFIN BREAD
from "andrea meyers" - http://andreasrecipes.com/2009/04/16/honey-wheat-english-muffin-bread/ - rising time included in "cooking" time
Provided by ellie3763
Categories Yeast Breads
Time 2h
Yield 2 loafs, 24 serving(s)
Number Of Ingredients 8
Steps:
- Grease two 9x5 loaf pans. Sprinkle with course cornmeal.
- In the bowl of the stand mixer, stir 1 cup of all-purpose flour, all of the whole wheat flour, yeast, salt, and baking soda.
- Combine milk, honey, and water in the sauce pan or microwave safe bowl and heat until warm (105-115° F/41-46° C). Add to the dry ingredients and mix well. Continue stirring and adding all-purpose flour until the dough is stiff. You may not need all of the remaining all-purpose flour.
- Spoon the batter into the prepared loaf pans. The dough will be sticky and won't necessarily look pretty in the pans, but that's ok. Sprinkle more cornmeal on top of each loaf.
- Lightly spray plastic wrap with cooking spray and lay sprayed side down over the loaf pans. Cover with a towel and let rise in a warm draft-free location for 60 minutes.
- During the last 15 minutes of rising, preheat oven to 375° F/190°C.
- Bake for 25 minutes, until golden and the crust sounds hollow when tapped. Remove from pans immediately and let cool on a wire rack. Serve warm or toast the slices.
Nutrition Facts : Calories 108.2, Fat 1.1, SaturatedFat 0.5, Cholesterol 2.9, Sodium 218.1, Carbohydrate 21.1, Fiber 1.8, Sugar 0.8, Protein 3.9
HONEY WHOLE WHEAT ENGLISH MUFFINS
Number Of Ingredients 11
Steps:
- In the bowl of a stand mixer, mix together flours, yeast, baking powder, salt and cinnamon. In a small microwave safe bowl, microwave the water and milk until warm, about 30-60 seconds depending on your microwave. Add the honey to the milk and water, then add to the dry ingredients. Beat on medium speed until flour is completely mixed in, scraping down the sides of the bowl as needed. Using dough hook, mix (knead) until the dough is smooth and starts to pull away from the edges of the bowl, about 10 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Allow to rise in a warm place until doubled in size, about 1 hour. Turn dough onto a lightly floured surface and divide in to 8-10 equal portions and shape them into round balls. Dough will be sticky, but try to use the least amount of flour possible. Place balls of dough on cookie sheet that has been sprinkled with cornmeal. Press dough down until it is about 1 inch thick. Spray tops with cooking spray and cover loosely with plastic wrap. Let dough rise until double in size, about 40 minutes. Heat griddle or skillet to medium heat. Brush butter over hot griddle. One at a time, gently place dough cornmeal side down onto griddle, placing the dough 2 inches apart. Reduce heat to medium-low and cook until bottom is well-browned, about 8 minutes. Turn muffins over, reduce heat to low and cook for another 8-10 minutes, or until muffins sound hollow when tapped.
WHOLE-WHEAT ENGLISH MUFFINS
Yes, it is worth your while to make English muffins from scratch. Not only is the texture lighter and crisper, homemade muffins taste better, too - yeasty, wheaty, complex. You will need to sear these muffins on the stove top before baking. That's what gives them their unique crunch on their bottoms. This recipe does not require muffin rings, but if you have them and would like to use them, go right ahead. Just add a few minutes onto the baking time to accommodate the muffins' increased thickness. Then fork-split them, toast and serve with plenty of butter. After all, that's what those crevices are made for.
Provided by Melissa Clark
Categories breakfast, brunch, project, appetizer, side dish
Time 35m
Yield 6 muffins
Number Of Ingredients 10
Steps:
- In a small bowl combine yeast and 1/3 cup warm water (80 milliliters) and let rest until yeast has dissolved, about 5 minutes.
- Melt 2 tablespoons butter and put it in a large bowl. Whisk in yogurt, milk, honey, salt and the yeast mixture.
- Add flours and baking soda to bowl and beat thoroughly with a spoon or rubber spatula until well combined. Cover bowl and let rest in a warm spot for 1 to 1 1/2 hours, or until dough has doubled.
- Heat oven 350 degrees. Lightly dust a small baking sheet with cornmeal.
- Place a large skillet over medium heat and melt 1 tablespoon butter. Using a large ice cream scoop or 1/2 cup measuring cup, drop batter into skillet to form round muffins about 4 inches in diameter, mounding the batter in the center. (You may need to coax the dough a little with your fingers, so be careful of the hot pan, and don't worry if they're not perfectly circular.) Repeat until you have 3 muffins, leaving the rest of the batter for a second batch. Reduce heat to low. Cover skillet with lid or baking sheet and cook 3 to 5 minutes, until bottoms are golden brown. (Be careful not to let them burn.)
- Uncover skillet and flip muffins using a spatula. Cover again and cook 2 to 4 minutes or until the other sides are golden brown. Place muffins on prepared baking sheet. Repeat using remaining batter and another tablespoon of butter.
- Bake muffins for 6 to 9 minutes, or until puffed and cooked through. Split the muffins with a fork and toast before eating.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 3 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 225 milligrams, Sugar 4 grams, TransFat 0 grams
WHOLE WHEAT ENGLISH MUFFINS
This recipe was given to me many years ago by the county Extension service. I love the muffins' hearty taste and light texture. If you're cooking for one or two, they keep well in the refrigerator or the freezer.
Provided by Taste of Home
Time 40m
Yield about 10 muffins.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, salt, egg, whole wheat flour, 1 cup all-purpose flour and remaining sugar; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a grease bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cover and let rest for 5 minutes. Cut into 4-in. circles. Place 2 in. apart on greased baking sheets., Bake at 375° for 8 minutes or until bottom is browned. Turn muffins over; bake 7 minutes longer or until second side is browned. Remove from pans to wire racks to cool. Store in the refrigerator. To serve, split with a fork and toast.
Nutrition Facts : Calories 246 calories, Fat 5g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 232mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein.
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- In a large mixing bowl or the bowl of a stand mixer, whisk together the whole wheat flour, yeast, salt, and baking soda.
- In a glass, microwave-safe bowl, combine the milk, water, and honey and heat. Heat in the microwave until warm to the touch. Add this to the dry mixture and stir. Add the unbleached flour and beat until smooth. The dough will be very stiff and sticky.
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