How to make it

  • Scald milk in saucepan;add butter, sugar and salt.
  • Stir until butter melts; cool to lukewarm.
  • In a small bowl, dissolve yeast in warm water;add to milk mixture.
  • Stir in all purpose flour and 1 cup whole wheat flour until smooth.
  • Add sesame seeds,poppy seeds and enough remaining whole wheat flour to make a soft dough.
  • Turn onto a floured board; knead until smooth and elastic, about 8-10 minutes.
  • Place in a greased bowl, turning once to grease top.
  • Cover and let rise until doubled, about 1 hour.
  • Punch dough down.
  • Roll to 1/2 in. thickness on a cornmeal covered surface.
  • Cut into circles with a 3-1/2 in. or 4 in. cutter;cover with a towel and let rise until nearly doubled , about 30 minutes.
  • Place muffins, cornmeal side down, in a grease skillet; cook over medium-low heat for 12-14 minutes or until bottoms are browned.
  • Turn and cook about 12-14 minutes or until browned. Cool on wire racks; split and toast to serve.

Reviews & Comments 3

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    " It was excellent "
    hunnee ate it and said...
    you got my 5 forks
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  • eclaires 10 years ago
    I am def. trying these! Thank you!
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  • krumkake 10 years ago
    I have to try these, michellem - I love english muffins, for breakfast, lunch (make a GREAT toasted cheese sandwich!) or dinner. Thanks for sharing your recipe.
    Was this review helpful? Yes Flag

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