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Whole Wheat English Muffins
by Terry Morgan

Description: Recipe for making whole wheat English muffins from scratch.

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Why buy from the store when you can make your own fresh muffins?

1 cup milk
2 tablespoons sugar
1 teaspoon salt
3 tablespoon margarine
1 envelope active dry yeast
1 1/2 cups whole wheat flour
3 1/2 cups (about) all-purpose flour
Cornmeal

Scald the milk and stir in the sugar, salt, and margarine. Cool to warm (105 - 110 degrees F). Measure one cup of warm (same temperature) water into a large warm bowl. Sprinkle with the yeast, then stir until yeast is dissolved.

Stir in the milk mixture, then stir in the whole-wheat flour and 1 1/2 cups of the all-purpose flour. Beat with a spoon until smooth. Add enough additional flour to make a stiff dough.

Turn out onto a floured board and knead two to three minutes, or until the dough can be formed into a ball (note: dough may be sticky). Put the dough in a greased bowl, turning over to grease all sides. Cover and let rise in a warm place one hour, or until doubled in bulk.

Punch the dough down with lightly floured fingertips. Divide the dough in half. On a board heavily sprinkled with cornmeal, pat each half into a half-inch thickness. Cut with a three-inch cookie cutter and put about two inches apart on ungreased baking sheets.

Let rise in a warm place a half hour, or until doubled in bulk. Cook on a lightly greased medium-hot griddle or skillet until well-browned on both sides, about ten minutes on each side. Cool on racks. To serve, split muffins and toast. Makes about eighteen muffins.

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