I don’t know about you, but breakfast time (during the week) is such a routine. In our house we eat one of two things Monday-Friday and sometimes on the weekends as well. It’s either granola and a banana with almond milk or two fried eggs with avocado on an english muffin. And it has to be an english muffin. None of this bread stuff.
We sound boring huh? I think we do. I feel boring, but you know what? It’s always delicious. This week I intentionally didn’t buy english muffins because I had this dream one night of making my own. So I did. I made english muffins by hand, from scratch and now we have homemade whole wheat english muffins for the whole week. Wanna be like us? Let’s do this.
The process of making an english muffin is pretty fun. I always assumed there was a secret recipe that only the Thomas company had and it probably had magic in it, which you can’t find in bulk so us home bakers were out of luck. We’d have to buy their brand if we were going to get our EM fix.
Well thankfully this is a bunch of crap. It’s a basic dough recipe with a fun little twist on how you cook them. And if you want to make them “english” just talk with an english accent while mixing, baking and eating them.
Once you’ve mixed up your dough, either by hand or with a stand mixer (I did it by hand), you roll it out into a 1″ thick layer on a lightly floured surface. Then, using something 3″ in diameter, a glass, a cup, a small bowl, etc. (I used a wine glass because I’m fancy), cut out roughly 12 muffins. You’ll need to re-roll out the dough a few times, but make sure you keep it 1″ thick.
I ended up making mine too thin originally because it looked like I wouldn’t be able to make enough, so I started over and yes you can get 12 one inch thick muffins out of this recipe. So don’t be nervous and heavy handed with the rolling pin.
Next, you lay your twelve little muffins out on a baking sheet, cover them with a large towel and let them rise for about 20 minutes. They’ll only rise slightly, so don’t expect a lot.
Now the fun part.
Preheat your oven to 325 degrees. While that heats up, grab a large skillet and turn your burner on low heat. Let it heat up, then place as many muffins as will fit in your pan and let them brown on each side for 4-5 minutes. Some recipes call for a dusting of cornmeal in the pan to keep from sticking, but that’s up to you. If you have good non-stick pans you shouldn’t have a problem.
Once they’re all browned on each side, place them back onto your baking sheet and finish cooking them in the oven for 15 minutes. Take out of the oven and eat one immediately!! You MUST do this! With butter or jam or honey or peanut butter or all of them combined!
You did it. You made homemade whole wheat english muffins from scratch in your own home. Jolly good. Store them in an airtight container (or two) for up to two weeks. Allow them to cool completely so as to avoid condensation in the container. Now you can have a boring, but DELICIOUS, breakfast every morning using these whole wheat beauties. You know we will be!
What to Bring to the Store
In order to reduce your packaging waste, you might only need a few reusables at the grocery store. Most of these ingredients you probably already have on hand though. If not, you’ll need:
- 1-2 reusable bulk bags for the whole wheat flour and sugar
No other ingredients will be in bulk unless you get eggs and milk from your local farmer’s market! As always bring your reusable grocery bags.
Waste Meter – 5!
This ‘from scratch’ homemade whole wheat english muffins recipe gets a 5 out of 5 on the waste meter, hooray! You will only have one-two little items to toss and one of them is that silly little wrapper around the butter. Boo. But not bad. Here’s the breakdown of the rest:
Recycle: Flour Bag (if not in bulk), Egg Carton (once emptied), Milk Carton (once emptied)
Compost: Egg Shell
Trash: Butter Wrapper and Yeast Packaging (if you didn’t buy it in the bigger jar)
- 4 1/2 cups whole wheat flour
- 1 1/4 tsp salt
- 1 tbsp sugar
- 1 tsp baking soda
- 2 tsp instant yeast
- 1 3/4 cups milk (I used almond milk)
- 3 tbsp butter
- 1 egg, beaten
- In a large bowl, whisk the flour, salt, sugar, baking soda and yeast together. Set aside.
- In a small saucepan on med-low heat, add the milk and butter. Stir until the butter has melted (don't let it boil!) Meanwhile, beat the egg in a small bowl and set aside.
- With either your hands, spoon or a stand mixer, slowly add the milk and egg to the dry ingredients and mix until dough has formed. If using your hands, beware that the milk is very warm. I recommend using a large spoon to get the dough going, then once it has cooled for a minute, use your hands to knead it into a ball.
- Once the dough has formed, roll it out onto a lightly floured surface, 1" in thickness. Using a glass, cup or small bowl that is 3" in diameter, cut out 12 muffins and place onto a baking sheet. You will need to re-roll out the dough several times.
- Cover the muffins with a large towel and place in a warm area for 20 minutes to allow a slight rise in the dough.
- Preheat the oven to 325 degrees and grab a large skillet. On low heat, place as many muffins as will fit into the skillet and allow to brown for 4-5 minutes on each side. Once they're all browned, place them back onto the baking sheet and finish cooking in the oven for 15 minutes.
- Take out and (EAT ONE NOW), then allow the rest cool before placing them in an airtight container for up to two weeks.
- The size of each muffin is up to you, so if you like them larger you could make 8 four inch round muffins, etc.