Bread flour, yogurt, and hints of honey go into the dough for these whole wheat English muffins that are toasted with ghee and finished in the oven. Muffins will keep for 5 to 7 days in an airtight container.
Preparation Time
25 mins
Cooking Time
15 mins
Total Time
40 mins
Calories
246 Calories
Recipe Instructions
Step 1
Combine yeast and warm water in a small bowl and let bloom for 5 minutes.
Step 2
Combine bread flour, whole wheat flour, salt, and baking soda in a medium bowl. Warm yogurt and milk to room temperature in microwave for 30 to 45 seconds.
Step 3
Combine yeast mixture, yogurt, milk, butter, and honey in the bowl of stand mixer fitted with a dough hook. Turn mixer to lowest speed and slowly add the flour mixture. Increase speed to medium; beat until dough is smooth and sticky, about 5 minutes. Turn dough out into a greased bowl, cover, and let rise in a warm spot until doubled in size, 1 to 1 1/2 hours.
Step 4
Preheat the oven to 350 degrees F (175 degrees C). Lightly dust a baking sheet with cornmeal.
Step 5
Turn dough out onto a lightly floured surface and pat into a 9x13-inch rectangle. Cut the rectangle into 8 square pieces or use a 4-inch round cookie cutter.
Step 6
Melt 2 tablespoons of the ghee in a skillet over medium heat. Place 4 of the muffins in the skillet, cover with a lid, and cook until the bottoms are golden brown, 2 to 3 minutes.
Step 7
Uncover skillet and flip muffins with a spatula. Cover again and cook until the other side is golden brown, 2 to 3 minutes more. Transfer to the prepared baking sheet and lightly press into the cornmeal to coat. Repeat using remaining muffins and ghee.
Step 8
Bake in the preheated oven until centers are cooked through, 6 to 9 minutes. Cool for 5 to 10 minutes, then split with a fork.
