Whole Wheat English Muffins

I have always wanted to make my own English Muffins!

This King Arthur Flour recipe inspired me to finally give them a try.

I decided to increase the nutritional value slightly with a few modifications.

I also halved the recipe – I didn’t need 16 english muffins!

Whole Wheat English Muffins

3/4 c. + 2 T. 1% milk, warmed

1 1/2 T. canola oil

1/2 t. salt

1 T. agave nectar

1 egg white

1 t. active dry yeast

2 1/4 c. white whole wheat flour

Place the yeast and warm milk in the bowl of a stand mixer and let stand for 5 minutes.

Add the remaining ingredients and knead with the dough hook for 5 minutes.

Transfer the dough to a lightly floured board and roll it out until it’s about 1/2-inch thick.

Cut out circles with a floured 3-inch cutter.

Re-roll and cut out the leftover dough.

Cover the muffins with a damp cloth and let rest for about 20 minutes.

Heat a frying pan or griddle to moderately low heat.

Do not grease, but dip both sides of each muffin in cornmeal before cooking.

Cook four muffins at a time for about 7 minutes a side.

Check after about 3 to 4 minutes to make sure the muffins aren’t getting too dark and adjust the temperature if necessary.

When the muffins are cooked on both sides and have puffed up, transfer them to a cooling rack and cook the other 4 muffins.

They are excellent warmed with peanut butter.