wake up and cook: {coconut} honey whole grain english muffin

by Chen

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I’m an early bird.

And I benefit from it, given my belief that breakfast is the most wonderful meal of a day. These overnight proofed homemade english muffins definitely rivals the ones coming in the box. They are fluffy, airy, flavorful, and, last but not least, fresh made.

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coconut honey whole grain english muffin
Feel free to use any flour combination you like.

Adapted from GiltTaste

Makes about 12

2 cups warm milk
2 tbsp butter, melted
1 tbsp honey
2 1/4 tsp yeast

1 tsp salt
2 cups white whole wheat flour
1/2 cup corn flour
1/2 cup unsweetened shredded coconut

1/2 tsp baking powder
1 tbsp water

Whisk together the milk, butter, honey, and yeast. Let sit until foamy.

Combine the salt and flours and coconut in a large bowl. Stir in the yeast mixture to incorporate. The batter should be sticky and loose. Up to this point, you can let the batter rise at room temperature until doubled. Alternatively, cover and refrigerate the dough overnight.

When ready to cook, whisk together the baking powder and water and stir into the batter. Coat a large flat-bottom skillet with cooking spray and heat over medium-low heat. Drop heaping 1/4 cup batter for each muffin on the hot surface. Without moving, cook until the bottom is golden brown, about 7-8 minutes. Gently flip the muffin and cook the other side for another 7-8 minutes.

Transfer the cooked ones to a rack to cool. Serve them the way you like.

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