Homemade Whole Wheat English Muffins + VIDEO

Published on Jan 26, 2014
Updated on Jul 13, 2018

36 Comments

Did you know that each month is a specific National Food Month, and even more specifically almost every day of the year is a special food holiday? It’s been a few years that I’ve known about this and over the last year I’ve seen bloggers recognizing food holidays showcasing their favorite posts on the specific days. I mean, how fun is it that almost every day of the year, there’s something to celebrate? That brings me to today’s video! I’m excited to finally present to you my new adventure. Each month (typically on the second Sunday of the month) I’ll have a fun video for you sharing one of many fun ways to celebrate. I’ll offer a recipe, tips, tricks, or just a downright exciting way to celebrate! Watch along, I hope you enjoy!

P.s. I love comments, so if you like what you see, let me know!

Homemade Whole Wheat English Muffins
Source: Slightly adapted from the Edible Wasatch Issue No. 11 Winter 2012-13

4 c. whole wheat flour
3 tbsp. butter
2 c. milk
1 pkg. active dry yeast
1 egg
2 tsp. salt
1 1/2 tsp. baking powder
1-2 tbsp. cornmeal

In a small saucepan melt the butter with the milk and sugar. Heat just until the butter is melted and the sugar is dissolved. In a large mixing bowl (or the bowl of a stand mixer) combine the flour and salt. Mix the egg and yeast into the milk/butter mixture; add to the flour. Mix well, until evenly combined. Cover the bowl with plastic wrap or a towel and set in a warm place to rise for about 1 – 1 1/2 hours. After dough has risen, in a small bowl mix the baking powder with a splash of water and stir in to the muffin batter. Heat a large skillet (cast iron is great because you can keep it at a nice steady, low temp.) over medium-low heat. Sprinkle the skillet liberally with cornmeal. Drop the batter into the skillet in large spoonfuls (about 3 tbsp). Reduce heat slightly and cook muffins about 8 minutes on the first side. Lift one up after about 5 minutes to check the color and lower the heat if it’s browning too fast. Flip the muffins and cook on the second side for another 6 to 8 minutes, until done.

Poached Eggs
Source: Alton Brown

Put 4 (6-oz) custard cups in a 6-quart deep, straight-sided saute pan. Add 4 quarts of water (or enough to cover the cups by at least 1/4-inch). Add vinegar and salt to the water and put the pan over high heat. Heat just until the water begins to boil and the cups clatter against the bottom of the pan, 20 to 25 minutes. Adjust the heat to maintain a water temperature of 205 degrees F outside the cups. Break the eggs, 1 at a time, into another custard cup or ladle. Pour the eggs slowly into each of the cups, timing them about 10 seconds apart. Cook for 5 minutes each Serve immediately or remove eggs from cups and transfer to an ice bath to stop cooking. Refrigerate for up to 6 hours in the ice bath. To reheat, bring water to a simmer, turn off the heat and add the eggs. Wait 1 to 2 minutes or until warmed through.

Hollandaise Sauce
Source: Slightly adapted from About.com

1 c. butter
4 egg yolks
2 tbsp lemon juice (the juice from 1 small lemon)
1 tbsp cold water
Kosher salt, to taste

Heat an inch or two of water in a saucepan over a medium heat. When the water in the saucepan begins to simmer, set a glass or stainless steel bowl (not aluminum) bowl directly atop the saucepan. The water itself should not come in contact with the bottom of the bowl. Combine the egg yolks, lemon juice, cold water,  and salt in  the bowl and whisk for a minute or two, until the mixture is light and foamy. Whisk for a minute or two longer, until they’re slightly thickened. Add the butter while whisking constantly. Continue beating.

It’s best to serve hollandaise right away. You can hold it for up to an hour or so, (if kept warm). However, after two hours you should toss it, both for quality and safety reasons.

*This post may contain affiliate links. I include these links to help you find either specific {or my favorite} products that are used in my recipes. If you purchase an item from the link on Tried an Tasty, I will receive a small commission helping keep my recipes free for you. Thank you for your support!

Tried and Tasty, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

36 comments about “Homemade Whole Wheat English Muffins + VIDEO”

    1. Yvonne

      Thanks Amber! It’s a fine balance and I’m hoping to strike just the right amount of info.. without being boring or long and drawn out!

      Reply
  12. Holly Waterfall

    Oh My GOODNESS girl!!! You did fantastic!! I’ve done some videos on my site, but nothing as fantastic as yours. We need to have a one-on-one sit down about the how-to’s pretty please?!

    Reply

    1. Yvonne

      Oh Holly! Thank you so much! It was really fun to put together and I’m even more excited now that I’ve got one under my belt to put the rest together :) So fun!

      Reply

  16. Aimee Berrett

    Yvonne, I love this so much! You look awesome, darling and adorable and I love this video. I wish I was cool enough to do this. And… those eggs benedict look delicious too! I’ve tried poaching eggs straight in the water and failed, so I love the little glass bowl idea!!

    Reply

  17. Stefanie N Terryl Crow

    You are adorable! And I am not a huge egg fan, but that made my mouth water! My husband would be egg-static if I made this for him! Love ya!

    Reply

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