February is American Heart Month, a time dedicated to raising awareness of cardiovascular disease, the leading cause of death in the United States. A healthy diet and lifestyle are the best weapons you have to lower the risk of heart disease. In honor of this initiative, let’s all show some love — to our hearts.
Anyone for heart-healthy whole grains? Multigrain English muffins, namely, from Martha’s Whole Living.
The recipe, modified to our liking, it’s become my standard English muffin recipe. Whole wheat flour, rolled oats, wheat germ and (extra) flaxseed combine to provide protein, fiber, vitamins and healthy fats that give you energy for hours. Pairing the whole wheat flour with all-purpose white gives the muffins a rich nuttiness, as well as structure and balance.
Feel the l-o-v-e.
Usually the modifications end at more flaxseed — for a healthy crunch, but this time I also replaced the buttermilk with whey, from homemade paneer a day earlier. I got the idea from Prerna of Indian Simmer who says she puts leftover whey to work in dough for roti, naan and even pizza dough.
The acidity in buttermilk (or whey, if you have and choose to use it) provides the muffins’ characteristic tangy taste and soft, velvety consistency, both of which enhance the light, fluffy crumb. (We’ve since used whey in pancakes with marvelous results.)
At breakfast, lunch, elevensies or anytime, these little muffins, toasted to golden brown, are delightful. Slather with peanut or other nut butter and top with thin apple slices for a virtuous mid-morning or afternoon snack. The other morning I ate one with a gently fried egg atop sautéed spinach and purposely broke the yolk to make a sauce, which I highly recommend as well.
Treat your heart, and do it a favor at the same time, with a healthy dose of whole grains.
Multigrain English Muffins [makes 15-18]
1/2 c warm water (110 to 115° F)
1 T mild-flavored honey
2 t active dry yeast (from one 1/4-oz envelope)
1 t unsalted butter
2 c all-purpose flour, plus more for surface
3/4 c whole wheat flour
1/4 c rolled oats (or try rolled rye)
1/4 c wheat germ
1 1/2 t coarse salt
1 T whole flaxseeds
1 1/2 t caraway seeds, optional
1/2 c low-fat buttermilk (or you can use leftover whey from making cheese; substitute 1:1)
Vegetable or olive oil cooking spray
1/4 c coarse cornmeal
Combine warm water, honey, yeast and butter in a 2-cup glass measuring cup. Let stand 5 minutes, until foamy.
In a large bowl, combine flours, oats, wheat germ, salt, flaxseed and, if using, caraway seeds. Add yeast mixture and buttermilk; mix with your hands until flours are almost fully incorporated. Turn out mixture onto a clean surface, and knead until smooth, about 3 minutes. [The mixing and kneading can be done entirely with a stand mixer fitted with the dough hook attachment.]
Lightly coat a large mixing bowl with cooking spray, and place the dough in the bowl. Turn several times to coat with oil. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free spot until doubled in size, about 1 hour.
Line a rimmed baking sheet with parchment and dust with cornmeal. Turn dough out onto a lightly floured surface. Knead about 1 1/2 minutes by hand, and then roll to 1/2″ thickness. Using a 3″ round cutter, cut out rounds and place them onto the prepared baking sheet. Re-roll the scraps and cut out remaining circles. Cover the dough rounds loosely with plastic, and let rise in a warm, draft-free spot until puffy, about 20 minutes.
Heat a large griddle or 12″ skillet over low heat. Working in batches, place rounds on the griddle or in the skillet, 1 1/2″ apart. Cook until golden brown and dry, about 6 to 7 minutes per side. Let cool 30 minutes before eating.
When ready to eat, split the muffins with a fork. Toast and serve with butter or preserves, if desired. Muffins can be stored in a plastic container or zipper-top bag for 2 days; or refrigerated (up to 1 week) or frozen (up to 2 weeks).
Adapted from Martha Stewart Whole Living
Find more information about American Heart Month, and steps to take better care of your heart, here
squirrel bread 
I never thought that making english muffins owuld be so easy – I always thought there was something complex involved in creating the bubbly parts inside. These look great! I like adding extra flax seed to baked goods too.
This is looking so good right now! I love english muffins, and I can’t wait to try this multigrain version. Thank you!
What a great, healthy recipe. Love the idea of adding flax to the mix. Thanks for the inspiration and Heart Month awareness!
I’ve never tried making english muffins before, it seems so simple now – and I love the addition of grains and seeds, I’ll definitely try these out soon!
Ha, elevensies :) Your english muffins look fantastic. I love the specks of flaxseed and how I wish I had a homemade english muffin with peanut butter and apple right this minute! I’ll have to make these soon.
Yes, I really do feel my heart need this toasty English muffin ;))
The use of whey is also an excellent idea !
Elevensies, I’ve learned a new word today.
@MarmandeintheKitchen: I had the same thoughts initially, but it really couldn’t be simpler.
@littleyellowkitchen: We love them, too!
@Trish: The more I can help spread the word, the better — heart-healthy or nutritious in general!
@Sheena: Let me know what you think.
@Nicole: Yes, you really should. Elevensies and second breakfast are calling.
@Vanille: Isn’t the whey a great idea?! We might make some mozzarella this weekend, which would give us more whey for next week’s naan, and I’m sure a few stacks of pancakes or waffles. Do you ever have whey around? (Elevensies is from “Lord of the Rings” — have you ever visited the filming locations?)
The whey is really good for doughs! I always save mine for breads/flatbreads. I love the speckled look of the muffin and it would make a hearty breakfast! (Like mine with jelly.. not so healthy eh? :-( )
Oh, the last picture makes me want to have this for lunch!
Oh, I’ve been looking for a good english muffin recipe! can’t wait to try this one!