Whole Wheat English Muffins

I am always looking for healthy options for a quick breakfast, and through a Pinterest/Google/Youtube search, I found this recipe for English muffins. It is a very simple recipe and absolutely delicious! It is easily customizable to different varieties (whole wheat, maybe even a cinnamon raisin kind!). You can make these one night a week and have homemade English muffins for the rest of the week (if they last that long!).

Below, I am including directions for using a bread machine. If you want to make these by hand, the link above has a short video tutorial on that method.

To make a whole wheat version, you will need:

1-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour (you can play with the ratio to find one you like)
1 cup warm water
1 tsp salt
1 tsp sugar
2 tbsp butter, melted
1 tsp yeast

Put all ingredients in a bread machine according to manufacturer's directions and set to Dough cycle.

Once cycle is complete (or the dough has doubled in bulk), punch down and roll out to about 1/2" thick. Cut out 3" circles using a cookie cutter and place on a baking sheet sprinkled with cornmeal. Sprinkle more cornmeal on top of each muffin. Leave to rise for 30 minutes.

During the last few minutes of rise time, heat a griddle on medium low heat.

When the griddle is heated, spray with non-stick or grease using a little butter (you may not even need any). Add 4 of the muffins and cook 15 minutes total, turning every 2 minutes. Repeat with the rest of the muffins.

To serve, split open with a fork and spread on some butter or your favorite jam. You can also turn it into a breakfast sandwich by adding a little cheese and some chopped hard-boiled egg!