Whole-Wheat English Muffins

Whole-Wheat English Muffins

2 teaspoons/7 grams active dry yeast

4 tablespoons/60 grams unsalted butter

1/2 cup/120 milliliters plain yogurt

1/2 cup/120 milliliters cup warm whole milk

1/2 tablespoon/7 milliliters honey

1 teaspoon/5 grams fine sea salt

1 cup/125 grams whole wheat flour

1 cup/125 grams all-purpose flour

1/2 teaspoon/4 grams baking soda

Cornmeal, preferably coarse, as needed

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.

YIELD - 6 muffins