Whole Wheat English Muffins Recipe

Dissolve yeast and sugar in milk; let stand 5 minutes or until bubbly.

Combine 2 cups bread flour, whole wheat flour, and salt in a bowl; stir well. Make a well in the center of dry ingredients; add yeast mixture, stirring well. Stir in 1/4 cup bread flour. Turn dough out onto a lightly floured surface, let rest 5 minutes.

Knead 10 minutes or until smooth and elastic, adding enough of remaining 1/2 cup bread flour to prevent dough from sticking to surface. Place dough in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk.

Coat 2 large baking sheets with cooking spray; sprinkle with 1 tablespoon cornmeal, and set aside.

Punch dough down; let rest 20 minutes. Divide dough into individual, equal portions; shape each into a ball. Roll each ball into a 4-inch circle. Place 2 inches apart on prepared baking sheets. Brush tops with water, and sprinkle evenly with remaining 1 tablespoon cornmeal. Let rise, uncovered, in a warm place (85), free from drafts, 45 minutes or until doubled in bulk.

Coat an electric skillet or griddle with cooking spray, and preheat to 340 degrees. Using a wide spatula, place muffins in skillet; cook 3 minutes or until browned. Turn and cook an additional 3 minutes. Cool on wire racks.

To serve, split muffins and toast, if desired. Store in an airtight container.

PER MUFFIN: CALORIES 167 / PROTEIN 6.3 / FAT 0.8 / CARBOHYDRATE 33.6 / CHOLESTEROL 1 / IRON 1.4 / SODIUM 135 / CALCIUM 50