Unsifted® English Muffins are 100% whole grain AND have all those cute little nooks and crannies with that iconic spongy texture. You do not need a mixer to make these, and they are sure to wow your guests. Technically these are called American Muffins (if you ask someone from England), but we love them all the same! Freeze any extras for a quick and easy fiber-filled breakfast option.

Why We Love It:

• Delicious + easy to make!
  

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PREP: 50 minutes
TOTAL: 2 hour 30 minute
YIELD: 15-18 muffins

INGREDIENTS:

3 ¼ cups Unsifted® Basic Blend grain

2 Tbsp un-popped whole popcorn kernels, uncoated

¼ cup arrowroot powder

2 tsp salt

2 tsp instant yeast

2 Tbsp honey

1 ½ cups water, lukewarm

½ cup whole milk, lukewarm

1 ½ Tbsp olive oil

2 tsp apple cider vinegar

INSTRUCTIONS:

1. Mill the fresh flour + popcorn

• Set WonderMill® dial to “Pastry”
• Mill 3 ¼ cups Unsifted® Basic Blend grain
• To a small bowl, set aside ¼ cup unsifted flour
• To a medium bowl, add remaining unsifted flour
• Set WonderMill® dial to “Coarse”
• Mill 2 Tbsp whole popcorn kernels + set aside for Step 4

2. Add dry ingredients to the medium bowl

• To the medium bowl, add ¼ cup arrowroot powder
• Add 2 tsp salt
• Add 2 tsp instant yeast (Instaferm® recommended)
• Using a spoon or dough whisk, stir well to combine

3. Add wet ingredients

Pro Tip: The dough should be tacky, but not overly sticky. The less flour you use the lighter and softer the final texture will be.

• To the medium bowl, add 2 Tbsp honey
• Add 1 ½ cups lukewarm water
• Add ½ cup lukewarm milk
• Add 1 ½ Tbsp olive oil
• Add 2 tsp apple cider vinegar
• Using a dough whisk or hands, mix well until texture is smooth and dough holds its shape. Note: You may add 1-2 Tbsp of fresh flour if needed (try to use as little as possible, just enough to handle the dough easily)

4. Shape the dough + Rise

Pro Tip: Be careful to not overproof; dough should be rounded on top right before baking. If it is flat or spread thin, it is over proofed.

• Dust sheet pan directly with ½ of the total popcorn flour (do not use parchment paper!)
• Lightly dust counter with remaining unsifted fresh flour (or olive oil) to prevent sticking
• Separate dough into 15-18 pieces, about 70g each (if you don’t have a kitchen scale, flatten dough into a ½”-1” thick sheet and use 3” biscuit cutter to portion)
• Roll dough into ball, then slightly flatten into round disc
• Set on sheet pan, ugly side down, about 3 inches apart
• Lightly dust tops of each round with popcorn flour
• Cover rounds loosely with plastic wrap
• Let dough rise until doubled (about 25-45 minutes)

5. Cook on skillet + Cool for 1 hour

Pro Tip: Don’t be tempted to cook the muffins on a higher temp. or else the nooks and crannies won’t develop as much.

• Preheat skillet(s) on low heat
• Using spatula, carefully transfer muffins ugly side down onto preheated skillet (no butter/oil on skillet)
• Cook for 8-12 minutes, or until bottom is light brown
• Gently flip to other side and cook for an additional 4-8 minutes until browned (195-200F internal temp.)
• Let cool on cooling rack for at least 1 hour
• Using a fork, open muffins to maximize nooks + crannies

STORAGE TIPS

Cooled English Muffins may be stored at room temperature in an airtight container for up to 5 days or frozen for up to 3 months. Do NOT store in the refrigerator, as this will make them go stale faster.

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COOKING PRO TIP

You can use a Blackstone® or another large flat skillet to make cooking these English Muffins even faster. Be sure to keep the temperature low and cook them all at once.

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THE UNSIFTED DIFFERENCE

We used our Unsifted® Basic Blend here- our high-quality, custom grain blend crafted for exceptional flavor, nutrient diversity, and premium baking performance. It’s also pre-treated for pantry safety, making it the easiest way to keep convenient, nourishing flour at the ready.

Want this recipe on a beautiful, recipe-stand–friendly card? Snag the professionally printed, cardstock hardcopy and make flour-dusted memories in the kitchen with your kids. It’s the perfect tool for helping little bakers learn- easy to follow, durable enough for year of use, and packed with all the pro tips right in your kitchen.

Each recipe card also includes bonus variations of the recipe, so you’ll have even more ways to bake it your way.

Additional variations for this recipe:

• Cinnamon Raisin English Muffins
  

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