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Whole wheat English muffins with raisins

Easy whole-wheat English muffins with raisins make a delicious healthy breakfast treat.

Prep Time
2 hrs
Cook Time
mins
Servings: 6 -8
Course: Breakfast
Cuisine: British

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

    Cup of Yum
  1. Pour boiling water over the raisin and allow them to plump up for about 5 minutes then drain and set aside.
  2. 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.
  3. In a medium-sized bowl add the flours, bicarb, and salt and whisk until combined.
  4. 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.
  5. 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.
  6. Cover and set aside in a warm spot for about 1 ½ - 2 ½ hours to rise. It should roughly double in size.
  7. Preheat the oven to 180C/350F.
  8. Heat a large, lidded skillet or electric frying pan with a lid to medium heat. Melt a tablespoon of butter in the pan.
  9. 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.
  10. 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.
  11. Repeat with the remainder of the muffins. You should get 6 -8 out of a batch.
  12. 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.
  13. Slice and toast them before serving.
  14. 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.