December 24, 2013

Honey Wheat English Muffins

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Honey Wheat English Muffins

for a holiday Eggs Benedict breakfast

Honey Wheat English Muffins with butter

 

Christmas growing up always meant…

dad with the movie camera {complete with a blinding light}

Johnny Mathis on the stereo,

and eggs benedict for breakfast.

 

toasted honey wheat english muffins with butter

 

Now that I have my own family…

I take more pictures than movies,

we listen to more Frank than Johnny,

but Christmas is not Christmas without eggs benedict.

And you can’t have eggs benedict without the english muffin.

 

fork split honey wheat english muffin

 

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Honey Wheat English Muffins

Ingredients

  • 1 3/4 cup whole milk
  • 3 tbsp butter
  • 1 1/2 tsp salt
  • 3 tbsp honey
  • 1 pkg yeast
  • 1 egg
  • 4 1/2 cup whole wheat flour {I used whole wheatpastry flour}

Instructions

  • warm the milk and butter {until the butter melts}
  • stir in the honey, and cool to about 100 degrees
  • stir in the yeast, salt, and 4 cups of the flour {adding more if the dough is still too sticky}
  • mix until the dough becomes smooth, and pulls away from the sides of the bowl – this will take a few minutes
  • roll into a ball, cover, and let rise util doubled {about 1 1/2 hours}
  • divide the dough into 16 balls
  • flatten into discs
  • let rest 30 minutes
  • cook on a griddle, or skillet on low
  • cook 12 – 15 minutes per side

Notes

adapted from | King Arthur Flour

recipe source | French Press

https://www.playspinboss.gb.net/honey-wheat-english-muffins/

 

toasted Honey Wheat English Muffins with melting butter

 

I made 8 large muffins instead of the 16, and they took 15 minutes per side to be cooked all the way through.

I need LOTS of muffin to soak up that delicious hollandaise

Make sure you fork split them to get the famous nooks and crannies. A knife will not give the same result.

Enjoy!

 

Honey Wheat English Muffins | heathersfrenchpress.com

 

breakfast, muffins, Uncategorized
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