Honey Whole Wheat English Muffins

Hands on Time: 20 minutes
Baking Time: 10-12 minutes
Total Time: 2-1/2 hours including rise time
Yield: 8-10 muffins

VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)

Summertime bread. Baked in a skillet or on a griddle so you have no hot oven to heat the house! Yummy! Eggs Benedict!  These are made with 50/50 white and whole wheat flour to make the perfect blend of wholesome and tender. Honey adds a subtle sweet note.


  • 1/2 cup milk
  • 1 tablespoon honey or sugar
  • 3 tablespoons butter or vegetable oil
  • 1 package active dry yeast
  • 1 cup warm water
  • 1-1/3 teaspoons salt
  • 2 cups WEM Whole Wheat Flour
  • 2 cups WEM All-Purpose Flour
  • 2 tablespoons WEM Cornmeal


  1. In small saucepan or microwave bowl, scald milk.
  2. Add honey or sugar and butter or oil.
  3. Let cool to lukewarm.
  4. Dissolve yeast in warm water.
  5. Add cooled milk mixture.
  6. Stir in salt and 2 cups whole wheat flour.
  7. Beat with an electric mixer for 3 minutes.
  8. Stir in rest of flour cup by cup beating after each addition.
  9. Cover and let rise in warm place for about 1-1/2 hours.
  10. Punch down dough.
  11. Sprinkle a clean board or surface lightly with cornmeal. Roll out dough to 1/2 inch thick.
  12. Sprinkle top of dough lightly with corn meal.
  13. Cut with a 3-4 inch round biscuit or cookie cutter.
  14. Cook muffins on a lightly greased, medium hot griddle for 10-12 minutes, turning 2-3 times.
  15. Eat while warm or cool for later.

Recipe Tips and Tricks

Add cinnamon, raisins, sunflower seeds, garlic, onions or sun-dried tomatoes and basil to create a variety of muffin flavors.

No comments yet.

Leave a Reply

War Eagle Mill, Arkansas in the Fall

War Eagle Mill

11045 War Eagle Rd | Rogers, Arkansas 72756
Map & Directions

Mill Hours: | 7 Days/Week: 8:30 am - 5:00 pm
Cafe Hours: (Located on the 3rd floor of Mill)
Mon-Fri: 10:30 am-4:00 pm
Sat & Sun: 8:30 am - 4:00 pm

1-866-492-7324 | Contact