Photo of Homemade whole wheat English muffins by WW

Homemade whole wheat English muffins

5
5
5
SmartPoints® value per serving
Total Time
38 min
Prep
30 min
Cook
8 min
Serves
10
Difficulty
Easy
This recipe is brought to you by our friends at Robin Hood® Baking Family

Ingredients

Water

1 cup(s), warm (100°F/38°C)

Sugar

1 tsp(s)

Yeast

1½ tsp(s), active dry

Robin Hood Whole Wheat All Purpose Flour

2 cup(s)

Ground flax seed meal

¼ cup(s)

Regular butter

3 tbsp(s), melted, divided

Table salt

1 tsp(s)

Yellow cornmeal

cup(s)

Instructions

  1. Combine water, sugar and yeast in large mixing bowl. Let stand 5 minutes or until yeast is frothy.
  2. Add flour, ground flax, 1 tbsp (15mL) butter and salt.
  3. Beat using the hook attachment on medium speed, 5 minutes or until smooth and elastic. Cover with plastic wrap and let rise until doubled (30-40 minutes).
  4. Meanwhile, sprinkle baking sheet with cornmeal. Spray ice cream scoop with non-stick spray.
  5. Fold dough over itself to gently deflate.
  6. Drop dough with ice cream scoop onto cornmeal sprinkled baking sheet. Sprinkle with remaining cornmeal. Gently form into rounded shapes. Cover with parchment paper and let rise until puffy, about 20 minutes. Flatten slightly.
  7. Heat skillet on medium heat and lightly brush with remaining butter. Spray a spatula with non-stick cooking spray.
  8. Gently transfer dough to skillet, being careful not to deflate them.
  9. Cook 3-4 minutes, until bottom is golden. Flip and continue cooking another 3-4 minutes. Remove to wire rack and cool.