Whole wheat English muffins with raisins
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Whole wheat English muffins with raisins
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Easy whole-wheat English muffins with raisins make a delicious healthy breakfast treat.
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Ingredients
- 1/3 cup + 3Tbs raisins or sultanas
- 2 tsp/7 grams active dry or instant yeast
- 1 cup/125 gms whole-wheat flour
- 1 cup/125 gms cake flour
- ½ tsp baking bicarbonate soda
- ½ tsp fine salt
- 4 Tbs/60 grams butter divided
- ½ cup/120 ml plain yogurt or Greek-style yoghurt
- ½ cup/120 ml milk
- 2 tsp honey
- A sprinkle of semolina flour or fine polenta
Instructions
- Pour boiling water over the raisin and allow them to plump up for about 5 minutes then drain and set aside.
- In a small bowl add the yeast to 1/3 of a cup (80ml) of warm water and allow it to dissolve for 5 minutes.
- In a medium-sized bowl add the flours, bicarb, and salt and whisk until combined.
- Melt 2 tablespoons (half) of the butter in a jug and then add the yoghurt, milk, and honey and give it a mix. Heat it slightly in the microwave.
- Add the raisins, milk, and yeast mixtures to the dry ingredients and using a spatula give it a good mix. The batter will be quite loose and sticky.
- Cover and set aside in a warm spot for about 1 ½ - 2 ½ hours to rise. It should roughly double in size.
- Preheat the oven to 180C/350F.
- Heat a large, lidded skillet or electric frying pan with a lid to medium heat. Melt a tablespoon of butter in the pan.
- Scoop out and drop mounds of batter into the pan. You will want to scoop out a little less than half a cup (so around 100ml). It doesn’t matter if they are not perfectly round. Use a spring ice cream scoop or a half-cup measuring cup.
- Cook the muffins for around 3 minutes and until they are golden on one side with the lid on. Flip and repeat on the other side.
- Repeat with the remainder of the muffins. You should get 6 -8 out of a batch.
- Sprinkle a baking tray with semolina flour or polenta and place each muffin on that. Bake for around 8 – 12 minutes (depending on the size) and until they are fluffed up and fully baked.
- Slice and toast them before serving.
- English muffins can be pre-sliced and then stored in the freezer for later use. Simply remove and pop them in the toaster.
Notes
- A spring ice cream scoop or measuring cup makes portioning these out evenly.
- Semolina flour or polenta helps to prevent the English muffins from sticking to the tray but also gives the base a slightly crunchy texture
- To keep your English muffins fresh and delicious, follow these simple storage tips:
- Store in an airtight container or resealable bag.
- Keep in a cool, dry place away from direct sunlight.
- Place muffins in an airtight container or bag to prevent them from drying out.
- Warm them in a toaster or oven before serving for the best texture.
- Slice muffins in half before freezing for easy toasting.
- Wrap each muffin in plastic wrap or parchment paper, then place them in a freezer-safe bag.
- To reheat, toast straight from frozen or thaw at room temperature before warming.
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