Trying to make a go at full time recipe development and food photography has required me to cut a lot of corners when it comes to spending. I’ve been trying to be especially frugal with my grocery budget because there’s just no room for waste right now. Every time I have to throw something away I feel guilty. At the store I find myself examining prices much more closely. Do I really need to get my favorite greek yogurt brand if it’s twice as expensive as the store brand? Must I buy organic berries for a particular recipe? These are very important questions right now.
One of they many wonderful bloggers I’ve met this year, Laura from Super Glue Mom, recently published an article describing in detail how she feeds her family of 5 on a weekly budget. Even though I’m only feeding a family of 2 I picked up several very useful tips. In the article she discusses how she prepares all of their baked goods from scratch. I prepare most of our baked goods from scratch but one thing I typically buy on a weekly basis is whole wheat english muffins. Laura inspired me to try making them from scratch in order to save money. So how did they turn out?
I love them. Cooking these english muffins in a skillet before baking them creates the traditional nook and cranny appearance we’re all used to but their texture is slightly more dense than supermarket counterparts. Feel free to play around with the ratio of whole wheat to all purpose flour. Next time I plan to try making these with almond milk since I keep that around the house on a more regular basis than whole milk. I will let you know how they turn out!
Yields 10 english muffins
30 minPrep Time
20 minCook Time
50 minTotal Time
- 10 1/4 ounces (2 1/4 cups) whole wheat flour
- 11 1/2 ounces (2 1/4 cups) all-purpose flour
- 11/4 teaspoons kosher salt
- 1 tablespoon granulated sugar
- 1 teaspoon baking soda
- 2 teaspoons instant yeast (I used Red Star Platinum Yeast)
- 13/4 cups whole milk
- 3 tablespoons unsalted butter
- 1 large egg, beaten
- semolina flour or cornmeal for dusting
- Whisk together the flours, salt, sugar, baking soda and yeast. Set aside.
- In a small saucepan, heat the milk and butter over medium heat until the butter has just melted.
- In a stand mixer with the dough attachment, combine the milk and butter with the egg and dry ingredients and mix until the dough comes together. Allow it to mix on medium speed for an additional minute. This can also be accomplished without a stand mixer by combining the ingredients in a bowl and then kneading the dough briefly.
- Turn the dough out onto a lightly floured surface and roll out to 1 inch thickness. Use a round cutter (approximately 3 3/4 inches) to cut the english muffins, re-rolling the dough as needed. Place the cut dough on a baking sheet dusted with semolina flour or cornmeal. Cover the baking sheet with a towel and allow the dough to rise for 20 minutes.
- Preheat the oven to 325 degrees F. Use a nonstick skillet on low heat to cook the muffins for 4-5 minutes per side, until crispy and brown. Finish cooking the muffins in the oven for 15 minutes.
- Before serving, fork split and toast the english muffins. These will keep for up to 2 weeks in an airtight container at room temperature.
Adapted from Honest Cooking