Happy Monday!
I’m especially excited about today because it’s my first time participating in The Secret Recipe Club. I first heard about The Secret Recipe Club from Lindsay’s blog and I was instantly hooked on the idea. The premise is this: you’re assigned a different member’s blog every month. You visit their blog, choose any recipe you want, then make it and share it on your blog. It’s a fun way to find new blogs and be stretched to try new recipes, cooking styles, etc. Then, everyone posts about their assigned blog on the same day.
For November, I was assigned Anne’s blog–Quick and Easy, Cheap and Healthy. The premise of her blog is simple and straightforward, and I quote directly from her homepage:
* QUICK – because who has time for anything more?
* EASY – because I’m no gourmet.
* CHEAP – because who has money for anything more?
* HEALTHY – because you are what you eat.
Sounds good to me! After checking out many of the amazing looking recipes and tasty treats that Anne regularly posts [frequently part of fun series like Better than the Box or Twelve Treats of Christmas], I decided to tackle a food that I love but have never been daring enough to make on my own: English Muffins. Or, to be more specific: Honey Whole Wheat English? Muffins. The question mark after the “English” is indicative of the fact that there isn’t complete certainty over the geographic heritage of these doughy, crisp breakfast treats. Nevertheless, I can say with complete certainty that these are delicious. Unlike some whole wheat breads, these are not at all dense, but just the right balance of doughy and substantive. I love the touch of sweetness that the honey adds too.
So when grading by Anne’s four point scale, I must say that these English muffins are definitely quick [thanks to my dear pal Mr. Breadmaker], easy [can you say everyday ingredients + minimal appliances/tools?], cheap [again: read, everyday ingredients + minimal appliances/tools… just like any ‘ole bread] and healthy [I can pronounce everything… no mystery ingredients or fillers here]. These will definitely be making more appearances on our breakfast table in the future. Thanks, Anne!

Honey Whole Wheat English Muffins [from Quick and Easy, Cheap and Healthy]
printable version
Ingredients:
- 1 cup skim milk
- 3 tablespoons butter
- 1 large egg
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1 1/2 cups whole wheat flour
- 1 1/2 cups bread flour
- 2 teaspoons yeast [I used breadmaker yeast]
- cornmeal
Directions:
Place all the ingredients [minus the cornmeal] in the pan of your breadmaker in the order shown above, or as correlates to your breadmaker’s instructions. For mine, it is liquids and salt, dry ingredients, and then make a well for the yeast. Basically, the game plan is to just keep your yeast from mixing with the liquids too soon. Set for the “dough” cycle and when it’s ready, remove dough and place on countertop or work surface that has been covered with cornmeal. Covered! Press into a large rectangle, about 1/2-1 inch thick, then use a glass or biscuit cutter to cut out large circles of dough. Place on cookie sheet and cover with plastic wrap or a towel and allow to rise for 30-60 minutes. Cook the muffins on an ungreased griddle set over low-medium heat for about 8-9 minutes per side, or until golden brown. Split with a fork and serve with butter and jam. Or as we did for dinner, eggs, bacon, Cheddar, and avocado. Store in an airtight container.
Note:
I recommend making sure your griddle is piping hot before you start cooking them. Also, if your kitchen is on the cold side, allow to rise longer than 30 minutes for best results.
Check out more of today’s recipes below!
Time: 45 minutes active [plus the time your breadmaker takes and an additional 30 minutes rising time].
Yield: 12-14 muffins.
OH, I haven’t made these in ages, but I used to make them regularly! I’ll have to get back in the habit, because these are so delicious for breakfast or dinner (I love the sound of the sandwiches you made, btw). Glad you enjoyed my blog!
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I definitely did!
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yay! so glad you joined. english muffins have been on my list of things to make. definitely try ing these.
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They look great…nice choice for SRC!
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Welcome to the SRC and your English muffins look delicious!
If you haven’t already, I’d love for you to check out my SRC recipe this month: Pork Belly Soup with Collard Greens.
Lisa~~
Cook Lisa Cook
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i will do that now!
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Yum, I love English muffins! Great choice!
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I need to try making English muffins…my husband eats them all the time
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Your muffins look great! And I can’t believe how easy they are . . . unfortunately I don’t have a bread maker, but maybe there’s one in my future. =)
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These english muffins look great! I have always wanted to make them but never have…I need to change that! Plus the picture with the pumpkin butter totally did me in 🙂
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I have to try these. Thomas’ English Muffins are our go to breakfast in this house. I had no idea you could make them so easily at home. I can’t wait!
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Hey, welcome to Group A in the SRC! Great pick for your first recipe, those look wonderful!
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Yum, I have always wanted to make my own english muffins. These sound so delicious! 🙂
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wow those look fabulous! Way better than anything Thomas’s has ever created!
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English muffins are my fav EVAH! So finding a new recipe for them is great. And they look so good. Too good to be that easy!!
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Oohh, your English muffins look perfect. I bet they’re better than any store-bought ones.
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oh my, yes they are!
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I love the very idea of whole wheat muffins … and with pumpkin butter? Even bettah! What a great pick for the SRC! Yummm!!!
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You have just inspired me to make my own english muffins…these look so good and I have been buying them right and left lately!
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yay!
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Wow, I have never made my own English muffins – great SRC pick! And welcome. it’s so much fun. I was so happy to have your blog this month! 😀
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Thanks Katherine!
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Anyone have suggestions for making these without a breadmaker? They sound delicious but a breadmaker’s not in my future!
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