Handle the Heat · by Tessa Arias★ 4.9 (9)
Whole Wheat English Muffins
NUTRITION · PER SERVING50M COOK
CAL 15%·PRO 22%
CARBS 50G65% OF CAL
7G FIBER38G OTHER6G TOTAL SUGAR
FAT 7G20% OF CAL
3G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Whole wheat English muffins sweetened with honey and baked until light and airy. Make them ahead and freeze for grab-and-go breakfasts.
mainamericanbaked good🍪 sheet pan🥣 mixer🥄 saucepan🍳 skillet🔥 ovenvegetarian
View the full recipe on Handle the Heat →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 1/2 cups (318 grams) all-purpose flour
- 2 1/4 cups (293 grams) whole wheat flour
- 1 1/4 teaspoons fine sea salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon (optional)
- 2 teaspoons instant yeast
- 1 3/4 cups whole milk
- 3 tablespoons unsalted butter
- 1 large egg, beaten
- 2 tablespoons honey
- Cornmeal, for dusting
At a glance
PER SERVING · TIME 50M
CAL 15%·PRO 22%
CARBS 50G65% OF CAL
7G FIBER38G OTHER6G TOTAL SUGAR
FAT 7G20% OF CAL
3G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 448mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 284mg
- Calcium
- 61mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 448MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.