Grammy's Kitchen · English Muffins · Four Grain English Muffins
One of 26 english muffins recipes we measured
from redstaryeast.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 26.
| this recipe | typical | |
|---|---|---|
| liquid | 126% | 81% |
| fat | 10% | 7% |
| salt | 2% | 2% |
| yeast | 1% | 1% |
| total sugar | 7% | 4% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 510 g | 4 to 4 1/2 cups all-purpose flour |
| 7 g | 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast |
| 60 g | 1/2 cup whole wheat flour |
| 1/2 cup wheat germ | |
| 40 g | 1/2 cup quick rolled oats |
| 244 g | 1 cup nonfat dry milk solids |
| 38 g | 3 tablespoons granulated sugar |
| 12 g | 2 teaspoons table salt |
| 473 g | 2 cups warm water (120-130°F) |
| 54 g | 1/4 cup vegetable oil |
| 1/4 cup cornmeal |
Method: 5 steps, published by redstaryeast.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.