English muffins! Yay! Back in the day I used to love a white english muffin toasted with cheez whiz....I kid you not. I would like to think that I have come a long way since those days!
This recipe doesn't make a ton of muffins, about 5 or so. I don't like making too many because I can't eat them fast enough! Feel free to double the recipe if you'd like and store the rest in an airtight container or in the freezer.
Whole wheat english muffins:
- 1/2 cup water
- 3/4 tsp yeast
- 1/2 tsp salt
- 1 tbsp agave
- 1 tsp baking powder
- 1 tbsp canola oil
- 1 cup whole wheat flour
- 1/2 cup all purpose flour
In your stand mixer, combine water, yeast and salt. Let stand 5 minutes. Add remaining ingredients and mix. Knead for 7 minutes. Place dough ball in lightly oiled bowl, cover and let rise for an hour, or until doubled.
When dough has doubled. Roll out onto silicon mat or lightly floured surface to 1/2 inch thickness. Using a cookie cutter (or a cup, like me) cut out 5 -6 muffins. Place on lightly floured surface and leave to rise for an additional half hour.
Heat small amount of oil in pan on low-medium heat. Place english muffins in pan and cook until lightly browned on either side.
You're done! Now, enjoy your english muffins. But please, not with cheez whiz, okay?