Easy Whole Wheat English Muffins

In the Miller Household we, we have a holiday, birthday and special occasion tradition of making our version of Egg-McMuffins (now called Egg-McMillers).  They are, if I may say far better than the fast food ones.  But for years, I was timid of making the English Muffin myself.  I was just sure I couldn’t compete with the store bought English Muffins.

Well,  budget often dictates my enthusiasm to give things a try.  I calculated the cost and nutritional benefit of making English Muffins at home and was overwhelmed with motivation to tackle them.  I was very  pleasantly surprised at how easy they are to make!  I hope you enJOY this recipe and try them yourself.  I’d love to hear how your adventure goes too!


Whole English Muffins

Makes about 12


  • 1 Cup warm (100-110 degree) water
  • ½ C Milk
  • 2 tsp Organic Sugar
  • 4 C Freshly Milled Hard White Wheat
  • 2 tsp Instant Yeast
  • 3 TBS Softened Butter
  • 2 tsp salt
  • 1 Cup Freshly Milled Corn Meal (not ‘ingredient’ but dusting)

First and foremost of course – mill your two grains in the Wondermill or Wondermill Jr. Deluxe (o:

Then move on to the directions below:


Directions: Combine water, milk & sugar and salt.  Combine yeast with 2 cups of flour and then mix into the liquid.   This will be a very loose batter.  Let ‘sponge’ (rise) in a warm place (80-90 degrees is ideal) for 1 hour.Image

When risen, beat in the softened butter with a spoon and knead in remaining flour to form a smooth, soft dough (only kneading approx. 5 minutes).

ImageTurn the soft light dough out on a surface powdered with cornmeal.

Press dough to approx. ½ inch thick and cut into 3-4 inch rounds.

Place on a cookie sheet and let rise in a warm place until doubled.

ImageWith a thin pancake turner, lift the muffins carefully to a greased griddle heated to about 350.

(*optional) Cover each with a wide-mouth canning jar ring and place a cookie sheet over the top.

Cook for about 5-8 minutes.  Flip and cook 5-8 more minutes.  Remove to a wire rack and once cooled pierce with a fork.

ImageStore in an airtight bag on the shelf for 4 days if storing longer keep in the refrigerator.

These also freeze well after completely cooled and fork pierced. ENJOY!

Donna and her husband own and operate Millers Grain House and are delighted to be associated with and recommend (and USE) the Wondermill & Wondermill Jr. Deluxe.

– See more at: http://www.grainmillwagon.com/whole-wheat-english-muffins/#sthash.coat1M5L.dpuf

About Donna Miller

Donna Miller is a believer and follower of The Risen Messiah, the wife of 30 years to the love of her life Joseph, and the mother of three, amazing home-school graduates. She’s now been further blessed, as her family has grown with the additions of a daughter-in-law and a new son-in-law.

The Millers are the owners of Millers Grain House, the founders of PREPARE Magazine and the Organizers of the WNC Preparedness Group in Asheville, NC.

Donna is the hostess of the three popular internet radio podcasts: “Surviving on Shoestrings”, “The Back to Basics Kitchen” and “Your Preparation Station” found on Blog Talk Radio, Stitcher and iTunes. She also hosts a popular YouTube Channel that she hopes will help encourage others to enJOY playing with healthy food and saving money.

Donna is a sought-after speaker and trainer, a published author and a freelance writer for multiple blog and recipe sites. She teaches local classes & ladies retreats and also travels to teach hands-on lost skills to others.

Donna’s deepest desire through all of these endeavors is that God be Glorified as she shares. Her mission is to help “prepare you and your kitchen with tools, tips, skills and encouragement.”

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