Traditionally, English muffins are made with a batter that is poured into rings on a hot griddle. This recipe simplifies the process with a soft dough that doesn't require rings.

Still searching for what to cook ?

Name: Honey-Wheat English Muffins
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: English
Ingredients: 1 cup Sourdough starter; 1 cup Whole wheat flour; 2 tbsp Honey; 1 cup All purpose flour; 1 tsp Baking powder

Find the most delicious recipes here

INGREDIENTS

1 cup Sourdough starter
1 cup Whole wheat flour
2 tbsp Honey
1 cup All purpose flour
1 tsp Baking powder

Servings

INSTRUCTIONS

Combine starter with whole wheat flour, honey and 1/2 cup lukewarm water. Cover loosely, and let sit overnight.

The next day, stir together 1/2 cup all purpose flour, baking powder, and salt in separate bowl. Stir flour misture into starter mixture. Stir in remaining 1/2 cup flour until dough is no longer sticky.

Roll dough into 1/4 to 1/2 inch thick 11 in square on floured work surface. Cut out 8 muffins with 3.5 inch round cutter. Dust tops and bottoms with cornmeal. Cover and let stand 45 min to an hour or until rounds have risen and look slightly pufffy.

Heat heavy skillet or griddle over high heat, then reduce heat to medium high. Coat skillet with cooking spray. Cook muffins 3 to 5 min per side, or until browned.

cool 15 to 20 min before slicing or serving, and cool completely before storing. Muffins will keep 2 days at room temp or up to 1 month in freezer.

NOTES

per muffin

189 cal
5g prot
<1g total fat
40g carb
216 sod
3g fiber
5g sugar

Alert editor

Honey-Wheat English Muffins

1 cup Sourdough starter
1 cup Whole wheat flour
2 tbsp Honey
1 cup All purpose flour
1 tsp Baking powder

Combine starter with whole wheat flour, honey and 1/2 cup lukewarm water. Cover loosely, and let sit overnight.

Roll dough into 1/4 to 1/2 inch thick 11 in square on floured work surface. Cut out 8  muffins with 3.5 inch round cutter. Dust tops and bottoms with cornmeal. Cover and let stand 45 min to an hour or until rounds have risen and look slightly pufffy.

Heat heavy skillet or griddle over high heat, then reduce heat to medium high. Coat skillet with cooking spray. Cook muffins 3 to 5 min per side, or until browned.

cool 15 to 20 min before slicing or serving, and cool completely before storing. Muffins will keep 2 days at room temp or up to 1 month in freezer.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (172g)
Recipe Makes: 8 Servings

Calories: 611
Calories from Fat: 13 (2%)

Amt Per Serving		% DV

	Total Fat 1.4g	2 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.2g
Cholesterol 24.5mg		8 %
Sodium 793.3mg		27 %
Potassium 2398.9mg		63 %
Total Carbohydrate 98.2g		29 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 95.9g
Protein 51.4g		73 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 611

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe