This recipe is from my Better Breakfast post for Whole Living magazine this week, homemade english muffins with blueberry honey ricotta.
1 cup warm water
2 1/4 teaspoons (1 pkg) active dry yeast
1 cup fat free milk
2 tablespoons sugar
1 1/2 teaspoons salt
3 tablespoons butter
4-5 cups white whole wheat flour
Cornmeal for rolling
Dissolve yeast in warm water in a mixing bowl. Combine milk, sugar, salt, and butter, and heat to 110 F. Add to yeast mixture along with 3 cups flour. Beat for 3 minutes. Add enough remaining flour to make a soft dough and turn out onto floured surface. Knead for 3-5 minutes, or until smooth and elastic. Place in a bowl, cover with a towel, and let rise 1 hour. Divide the dough in half, and let rest for 10 minutes. Roll dough on a surface sprinkled with cornmeal to 1/2 inch thickness. Cut into circles with a biscuit cutter. Place circles onto ungreased baking sheet. Cover with a towel and let rise 20 minutes. Place muffins onto a medium heat griddle or skillet and cook until brown on each side. Split with a fork and toast before serving.
Blueberry Honey Ricotta
2 tbsp fresh ricotta
2 tsp blueberry honey
Fresh blueberries, for topping
Mix ricotta and blueberry honey together until well combined. Divide the mixture on top of a toasted english muffin, top with fresh blueberries