English muffins

This recipe is in honor of Nicole



I was looking for a not-unhealthy breakfast bread and decided whole wheat English muffins might work. This recipe was modified from a few I found online.

1/2 cup milk
1/2 cup water
1 tablespoon white sugar
1/2 tsp yeast
2 tablespoons melted butter
1 1/2 cups flour
1 1/2 cups whole wheat flour
1/2 tsp salt

In a large bowl, microwave the milk and water to about 110 degrees, hot but not so hot you can't keep your finger in it.Mix in the sugar, stirring until dissolved. Sprinkle in yeast. Let sit 10 minutes or until foamy on top. Stir in butter.

Mix the flours and salt. Add 2 cups into yeast mixture and mix until smooth. Add the rest of flour, or enough to make a soft dough. Knead until smooth and elastic. Place in greased bowl, cover with plastic wrap, and let rise.

Punch down. Roll out to about 1/2 inch thick. Cut rounds with a glass. Sprinkle cookie sheet with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover with plastic wrap and let rise 1/2 hour. (I put mine in a warm over)

Heat non-stick pan to medium heat. Cook muffins about 7-10 minutes on each side. (I put the lid on my pan to keep the steam in to make a good crust.) Eat warm with jam or honey...or whatever! To store, cool completely and place in plastic bags. Freeze well.