- 3 c. white whole wheat flour (ideally, freshly ground)
- 2 tbsp. sucanat
- 1 3/4 c. raw milk
- 3 tsp. yeast
- 2 tsp. baking powder
- 2 tsp. sea salt
The night before, mix together the flour, sucanat, and the milk.
Stir it up; it will be a very wet dough, almost more like a very thick batter.
In the morning, add the remaining ingredients.
Stir together well, and set aside for about two hours to rise.
Punch the dough down and turn it out onto a well-floured surface. Knead very briefly, then separate into 8 – 12 small balls.
Shape each ball into a muffin, then cover and allow them to rest for about 20 minutes. Make sure the surface is still well-floured, or they’ll stick!
Preheat your oven to 350, and a frying pan on medium-high heat. When the muffins have rested, carefully lift them and slip them into the pan, not crowding them.
Allow these to cook for 3 – 5 minutes, until golden brown. Flip them over and cook the other side.
They should puff up while you are doing this. Transfer the browned muffins to a baking sheet. When they are all done, bake for 20 – 25 minutes, until they are done all the way through.
Allow the muffins to cool, then transfer to a bag to store on the counter or in the freezer. They are excellent toasted and served with butter, honey, jam, apple butter, etc.!
How do you like your English muffins?
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