Whole Wheat English Muffins

YIELD

20 mins

PREP TIME

BAKE TIME

2 hrs, 5 mins

TOTAL TIME

Ingredients

•	2 ¼ cup all-purpose flour
•	2 ¼ cup whole wheat bread flour
•	2 tsp Anthony’s Goods Instant Yeast
•	1 tsp baking soda
•	1 ½ tsp salt 
•	1 tbsp Anthony’s Goods Cane Sugar
•	1 ¾ cup almond milk
•	3 tbsp unsalted butter
•	1 large egg, beaten
•	Semolina flour, for dusting

Instructions

Sure, you can buy English muffins at the store, but these just taste a notch above. Enjoy them toasted and topped with all things sweet or salty. Whatever floats your boat!

1. In a large bowl, whisk together the flours, yeast, baking soda, salt and sugar.

2. Heat up the almond milk and butter in a saucepan until the butter has melted. Let the mixture cool until lukewarm (110-120F).

3. Add the milk mixture into the dry mixture and combine. Knead the dough just until combined and smooth.

4. Line a baking sheet with parchment paper and sprinkle it with semolina flour. Set aside.

5. On a lightly floured surface, roll out the dough and cut out circles (3-4 inches in diameter). Set them onto the prepared baking sheet as you go. 

6. Cover the baking sheet with a towel and let it rest for 1 hour. 

7. Using a non-stick skillet on low heat, brown each side of the muffins (4-5 mins each side). 

8. Preheat the oven to 325 and bake for 15 minutes.

LEARN TO MAKE IT

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