Wholewheat English Muffin
This wholewheat English Muffin recipe is easy to follow. Split them in half, toast, spread with butter and top with jam, cheese or a poached egg.
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Makes: 6 muffins
  • 300 g (10 oz) plain flour
  • 200 g (7 fl oz) lukewarm milk or water
  • 1 tbsp melted butter or vegetable oil
  • 2 tsp dried yeast
  • 1 tsp salt
  • ½ tsp sugar
  • Rice flour or ground cornmeal or fine semolina for dusting the muffins
  1. Mix together the water, sugar and yeast and leave for 10 minutes to allow the yeast to activate.
  2. In a large bowl mix together the flour and salt. Make a well in the centre and add the butter and yeast/water mixture. Mix well to form a soft dough.
  3. Turn the dough out onto a well-floured surface. Knead the dough for 10 minutes.
  4. Put the dough in a lightly greased bowl, cover and leave in a warm place for about an hour or until the dough doubles in size.
  5. Turn the dough out, knock it back, then roll out to about 12mm (½") thick.
  6. Use a cookie cutter to cut out 3" (75 mm) rounds of dough.
  7. Sprinkle some rice flour/cornmeal/semolina onto a flat surface and place the muffins on top. Sprinkle again with rice flour/cornmeal/semolina. Cover and leave to prove for about an hour.
  8. Place a flat pan or griddle on a medium-low heat. Add the muffins (in batches) to the pan. Cook gently on one side for 5 minutes then turn and cook on the other side for 4-5 minutes.
  9. Turn one last time and cook for 2-3 minutes. Remove from the pan and allow to cool.
Your dough should be soft. If it isn't just add an extra tsp or two of liquid to the dough to make it soft but not sticky.

Slow steady cooking is the key to English muffins. Check regularly to ensure that the bottoms are not burning. If they are you need to turn the heat down.

To eat an English muffin you need to split it in half. Toast lightly then spread with butter of margarine. Top off with jam or melted cheese or even a poached egg.