Who doesn’t love those nooks and crannies? My English muffins get slathered with coconut oil or grass fed butter. Even though it’s not a big deal to go to my local Trader Joe’s and buy whole wheat English muffins, there’s much more pleasure and enjoyment in eating your very own fresh ones.
Breakfast is quite a time for variety in my home. It seems that everyone eats something different on regular days. You know those days. Everyone has to go in a different direction and what you eat depends on the time you have.
Freeze these little muffins and you’ve got a portable breakfast. Just before leaving the house, toast it. Put a little dot of coconut oil or butter on it ad close it and wrap in a piece of parchment paper and it looks like you just ordered from a take out counter.
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 cup warm water (105-115°F)
- 3/4 teaspoon sea salt
- 2 tablespoons agave nectar or raw honey
- 1/4 cup organic peanut, sunflower or coconut oil
- 1/4 cup chopped organic unsulphered dried apricots
- 1 cup stone-ground whole wheat or spelt flour
- 1 cup whole wheat pastry flour
- 1 cup Bob’s red mill all-purpose gluten free flour or gluten-free flour mix
- ½ teaspoon cinnamon
- ½ teaspoon ground cardamom
- 2 tablespoons organic yellow cornmeal
Sift the flours, and spices together in a medium bowl.
Sprinkle the yeast over warm water; stir just to moisten; once dissolved add the salt, agave, oil, flour mixture, and dried apricots; stir until smooth.
On a floured surface, roll out dough enough to cut 4-6 circles about 3 -3 ½ inches using an overturned cup or can or a cookie cutter.
Gather up dough and roll it out again to cut a few more and then again until you have between 10 and 12 (depends on the size cutter you use). Sprinkle half of the cornmeal onto an ungreased baking sheet, place the muffins on the sheet and sprinkle with the remaining cornmeal. Cover and let rise in a warm place 1 hour (I find it helpful to place in a warm (170°F) oven for the last 10 minutes).
Heat a griddle to 300°F or set a griddle pan over medium-low heat. Transfer muffins onto the griddle and cook for 5-8 minutes on each side (heating methods will vary time). They should be lightly browned. Split in half with a fork to serve or toast lightly before serving.
If you like this recipe, check out The Breakfast Habit available at
Amazon.https://www.amazon.com/Breakfast-Habit-Ryan-Charlene-ebook/dp/B00CBLF9WA/ref=sr_1_2?ie=UTF8&qid=1489418058&sr=8-2&keywords=the+breakfast+habit OR click on the Photo to the right >