halfbakedharvest
Whole Wheat English Muffins with Strawberry, Peanut Butter, Nutella Butters.
These muffins are the perfect cozy snack
👥 18 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 15 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●saucepan
- ●pan
- ●skillet
📝 Preparation Steps
1
In the bowl of a stand mixer add the water and sprinkle in the yeast, add one tablespoon honey. Mix lightly and set aside for ten minutes to foam lightly (proof).
warm water (105-110 degrees)1 cuphoney3 tablespoons
2
In a small saucepan, heat the milk, butter and honey until the butter is melted. Let cool lightly.
buttermilk1 cupbutter3 tablespoonstick butter (softened)1 ssmooth peanut butter1 tablespoonhoney3 tablespoons
3
Combine the yeast mixture and milk mixtures gently. Add 3 cups of flour and 2 cups whole wheat flour and salt. Using the dough hook kneed the dough until the dough pulls away from the sides of the bowl. Add more flour a tablespoon at time if your dough is to wet. Once the dough has formed a ball, continue to kneed for five minutes on medium. Once done allow the dough to rest for ⏱️ 10 minutes.
salt1 tsp
4
Meanwhile, cover two cookie sheets with parchment and lightly sprinkle with cornmeal.
cornmeal2 tablespoons
5
Flour the counter lightly and roll the dough out until it's a 1/2 inch thick. Cut out circles (don't twirl your cutter, just cut) or whatever shape you desire. Gently place on the cookie sheets, sprinkle the tops with cornmeal and cover with a dry, light cloth. Let sit in a warm place for ⏱️ 45 minutes or till nearly doubled in size.
cornmeal2 tablespoons
6
Heat a heavy bottomed skillet on medium low, don't grease it. Gently place a muffin in your hand and shake lightly to remove some of the corn meal. Gentleness is key in all of the handling. Place into the pan and repeat til the pan is full. Don't let them touch each other. Keep the heat on low. Cook for ⏱️ 8 minutes per side or until browned well, flip and cook again. Let cool lightly on a wire rack. Cut, toast and serve with butter.
buttermilk1 cupbutter3 tablespoonstick butter (softened)1 ssmooth peanut butter1 tablespoon
7
While the dough rises make the butters. You can also just make one butter using 1 whole stick of butter and three tablespoons of jelly, peanut butter or nutella. Line a small pan with parchment paper. To make all three dived the butter into thirds and place in the small bowl. To one bowl add one tablespoon of jelly, to the second bowl add one tablespoon of peanut butter and to the last bowl add one tablespoon nutella. Using a fork or the back of a spoon mix each butter until well combined. Spoon each butter onto the wax paper spread out to about 1/4 inch thick. Place in the freezer for ⏱️ 10 minutes. Remove and cut into desired shapes. You can also just wrap the butters in wax paper like a log refrigerate and then cut into circles.
butter3 tablespoonsbuttermilk1 cuptick butter (softened)1 ssmooth peanut butter1 tablespoonnutella1 tablespoon
Nutrition Facts
calories
200 kcal
fat Content
3 g
serving Size
1 serving
fiber Content
2 g
sugar Content
4 g
sodium Content
168 mg
protein Content
5 g
cholesterol Content
6 mg
carbohydrate Content
32 g
saturated Fat Content
1 g
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