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Whole Wheat English Muffins

This recipe was given to me many years ago by the county Extension service. I love the muffins' hearty taste and light texture. If you're cooking for one or two, they keep well in the refrigerator or the freezer.
10 Servings - 40 min -
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Servings:10  | Calories:256 | Total Fat:5g  | Chol:27mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 5g
8 %
Sat Fat 3g
15 %
Total Carb 45g
15 %
Fiber 2g
8 %
Sugars 5g
Cholesterol 27mg
9 %
Sodium 241mg
10 %
Protein 7g
14 %
53% All-purpose flour
17% Whole wheat flour
17% Others combined
11% Butter or margarine
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 (.25 ounce) package active dry yeast
3 tablespoons sugar, divided
1/4 cup warm water (105 degrees to 115 degrees)
1 cup milk, scalded
3 tablespoons butter or margarine
3/4 teaspoon salt
1 cup whole wheat flour
3 cups all-purpose flour, divided
1 egg, beaten

Directions : View recipe directions on
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