Whole Wheat English Muffins


2 tsp active dry yeast
4 tbsp butter
1/2 cup plain yogurt
1/2 cup whole milk, warmed
1/2 tbsp honey
1 tsp fine sea salt
1 cup whole wheat flour
1 cup all purpose flour
Cornmeal, for dusting baking sheet


Combine the yeast and 1/3 cup of warm water between 105-110F. Let sit for 5 minutes or until yeast has dissolved.

Melt then add 2 tbsp of butter in a large bowl, then whisk in the yogurt, milk, honey, and salt.

Add the whole wheat, all purpose flour, and baking soda to the liquids bowl and mix with a spatula until combined well. Cover bowl and let rest in an oven with the light on for 1 hour or until doubled.

Preheat oven to 350F and dust a baking sheet with cornmeal.

Place a skillet on medium heat and melt 1 tbsp of butter. Use a 1/2 cup measuring cup and drop batter into a skillet to form roundish muffins, while mounding the batter in the center. Cook 3 muffins at a time. Reduce heat to low, then cover lid with a baking sheet and cook 3-5 minutes or until bottom is golden brown.

Uncover and flip and cook again for 2-4 minutes or until golden brown. Place muffins on a baking sheet and repeat using 1 tbsp of butter and the remaining batter.

Bake for 6-9 minutes until cooked through. Split with a fork and toast before serving.

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