This recipe for healthy whole-wheat English muffins with raisins is a little easier because they only need to rise once. The dough is fairly sticky and more like a batter than bread dough. They are soft in the middle with a slightly chewy crust, these English whole wheat muffins are better than anything store-bought.
I have added raisins to this recipe because as with a scone, they make them so much better. You can use raisins or sultanas or a combination of both. Feel free to leave them out if you prefer.
Yoghurt and baking soda (bicarb) are secondary raising agents in addition to the yeast. If you prefer an all-yeast whole wheat English muffin you can check out my previous recipe which I adapted from Paul Hollywood.
One of my favourite features of an English muffin is the craggy texture they have once toasted. The perfect place to allow lashings of salted butter to seep in and make pools. I loved these served with my favourite jam.
Another favourite feature of wholewheat English muffins is how easily they freeze. Pre-slice them once cool and freeze them for ease when popping them into the toaster.
Want to know more? You can visit Drizzle and Dip for the full ingredient list and recipe so you can make it on your own!
MORE ABOUT SAM LINSELL
With a background in hospitality management and food brand marketing, Sam is a professional food stylist, recipe developer, and food photographer. The internet is her natural habitat, and DrizzleandDip.com is home to all her food creativity.
