Multigrain English Muffins
- 1/2 cup warm water (115 degrees)
- 1 tablespoon honey
- 2 teaspoons active dry yeast (from one 1/4-ounce envelope)
- 1 teaspoon unsalted butter, plus more for serving (optional)
- 2 cups all-purpose flour, plus more for surface
- 3/4 cup whole-wheat flour
- 1/4 cup rolled oats
- 1/4 cup wheat germ
- 1 tablespoon coarse salt
- 2 teaspoons whole flaxseed
- 1 1/2 teaspoons caraway seeds (optional)
- 1/2 cup low-fat buttermilk
- Vegetable oil cooking spray
- 1/4 cup coarse cornmeal
- Preserves, for serving (optional)
- This recipe is vegetarian
- Produce
- Flaxseed, whole (2 teaspoons)
- Breakfast Foods
- Rolled oats (1/4 cup)
- Condiments
- Preserves (1)
- Cooking & Baking
- Active dry yeast (2 teaspoons)
- All-purpose flour (2 cups)
- Caraway seeds (1 1/2 teaspoons)
- Cornmeal, coarse (1/4 cup)
- Honey (1 tablespoon)
- Salt, coarse (1 tablespoon)
- Vegetable oil cooking spray (1)
- Wheat germ (1/4 cup)
- Whole-wheat flour (3/4 cup)
- Drinks
- Water (1/2 cup)
- Dairy
- Butter, unsalted (1 teaspoon)
- Buttermilk, low-fat (1/2 cup)
Preparation
Read recipe preparation on marthastewart.com
Social Stats
12.1Rating
1-100
1-100
0Tweets
0Facebook
Shares
Shares
0StumbleUpon
Views
Views
10PinterestPins
Recipe Stats
Published August 11, 2011 (1 year ago).
3 people saved this recipe.
