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Whole Wheat English Muffins


  • 2 ¼ cup whole wheat flour plus another ½ cup for rolling out
  • 2 ¼ cup all purpose flour
  • 1 ¼ tsp salt
  • 1 tbsp honey
  • 1 tsp baking soda
  • 2 tsp instant yeast
  • 1 ¾ cup almond milk
  • 2 ½ tbsp olive oil
  • 1 large egg beaten
  • Cornmeal for dusting


  1. Whisk together the flours, salt, baking soda and yeast. Set aside.
  2. In a small sauce pan, heat the milk, honey and olive oil over medium heat until the honey is melted and the temperature of the mixture is a little warmer than luke warm.
  3. In a stand mixer with the dough attachment, combine the milk mixture with the dry ingredients and add in the beaten egg. Mix on medium speed until the dough all comes together and then let it mix for another minute. If the dough seems too sticky, add another ¼ cup of whole wheat flour.
  4. Meanwhile, get your baking sheets out, and lightly dust them with cornmeal.
  5. Roll the dough out onto a lightly floured surface into 1 inch thickness. Use a round cutter about 3-4 inches round (I use a glass) and cut out your muffins and place them on the baking sheets. Re-roll your dough as necessary until all the dough is cut out into muffins.
  6. Cover your baking sheets with a tea-towel and allow the dough to rise for 20 minutes.
  7. Use this time to clean up your mess, watch an episode of the Mindy Project on your PVR, or drink more coffee....
  8. Preheat your oven to 325 degrees.
  9. Using a non-stick skillet on low heat, cook your muffins for 4 minutes on each side, until they are crispy and brown. Once both sides are crispy and brown, place the muffin back on the baking sheet.
  10. Put the muffins in the oven for 15 minutes.
  11. Cut your muffin in half and toast. Serve with butter or your favourite preserve - or make a tasty quick breakfast sandwich!
  12. I freeze my batch of muffins, and take one out the night before I need it.
  13. Enjoy!