Whole Wheat Yeast Muffins Recipes

WHOLE WHEAT ENGLISH MUFFINS

Steps:

• In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, salt, egg, whole wheat flour, 1 cup all-purpose flour and remaining sugar; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a grease bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cover and let rest for 5 minutes. Cut into 4-in. circles. Place 2 in. apart on greased baking sheets., Bake at 375° for 8 minutes or until bottom is browned. Turn muffins over; bake 7 minutes longer or until second side is browned. Remove from pans to wire racks to cool. Store in the refrigerator. To serve, split with a fork and toast.

WHOLE WHEAT MUFFINS

Steps:

• Preheat oven to 375 degrees and grease two 6-cup muffin tins or fill with liners. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the melted butter, banana, egg and buttermilk. Fold wet mixture into dry mixture and stir until just combined.
• Fill muffin tins or liners; bake for about 25 to 30 minutes, or until muffins are puffed and turning golden brown on top. Serve warm if possible.

TENDER WHOLE WHEAT MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, whisk flours, sugar, baking powder and salt. In another bowl, whisk egg, milk and melted butter until blended. Add to flour mixture; stir just until moistened., Fill greased muffin cups three-fourths full. Bake 15-17 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

100% WHOLE WHEAT MUFFINS

Steps:

• Pre-heat oven to 375 degrees F.
• Stir together the dry ingredients.
• In a separate bowl, stir together the liquid ingredients.
• Combine both sets of ingredients, mixing only until the dry ingredients are moist. Bake in greased or papered muffin tins for 20 minutes.

WHOLE-WHEAT ENGLISH MUFFINS

Steps:

• In a small bowl combine yeast and 1/3 cup warm water (80 milliliters) and let rest until yeast has dissolved, about 5 minutes.
• Melt 2 tablespoons butter and put it in a large bowl. Whisk in yogurt, milk, honey, salt and the yeast mixture.
• Add flours and baking soda to bowl and beat thoroughly with a spoon or rubber spatula until well combined. Cover bowl and let rest in a warm spot for 1 to 1 1/2 hours, or until dough has doubled.
• Heat oven 350 degrees. Lightly dust a small baking sheet with cornmeal.
• Place a large skillet over medium heat and melt 1 tablespoon butter. Using a large ice cream scoop or 1/2 cup measuring cup, drop batter into skillet to form round muffins about 4 inches in diameter, mounding the batter in the center. (You may need to coax the dough a little with your fingers, so be careful of the hot pan, and don't worry if they're not perfectly circular.) Repeat until you have 3 muffins, leaving the rest of the batter for a second batch. Reduce heat to low. Cover skillet with lid or baking sheet and cook 3 to 5 minutes, until bottoms are golden brown. (Be careful not to let them burn.)
• Uncover skillet and flip muffins using a spatula. Cover again and cook 2 to 4 minutes or until the other sides are golden brown. Place muffins on prepared baking sheet. Repeat using remaining batter and another tablespoon of butter.
• Bake muffins for 6 to 9 minutes, or until puffed and cooked through. Split the muffins with a fork and toast before eating.

WHOLE WHEAT YEAST MUFFINS

Steps:

• In a mixing bowl, dissolve the yeast in the lukewarm water and let sit 5 to 10 minutes to soften.
• Meanwhile, scald the milk. Remove from heat and add butter, honey and salt. Cool to lukewarm.
• Add the cooled milk mixture and beaten egg to the dissolved yeast, blending well.
• Add 1 cup flour, and the whole wheat flour (starting with 1 1/2 cups) and adding enough to make a spongy, pancake-like batter. Stir smooth.
• Cover and let rise until doubled - about 30 minutes.
• Stir down the batter and spoon into 12-16 muffin cups coated with cooking spray.
• Cover, and let rise again for 25 minutes.
• Preheat oven to 400*. Bake muffins @ 400* for 25 minutes, or until golden. Let cool 5 minutes, then brush with melted butter.

WHOLE WHEAT MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flours, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.