Nuts and seeds English Muffins

Billie Blair


My family loves these muffins. They are the best and the healthiest I've ever had. Either split them with a fork or slice with a knife. Toast, butter, crème cheese or make a breakfast sandwich. I've mailed them to Alaska, California and Texas. They freeze well also.


★★★★★ 2 votes

36 buns
1 Hr 20 Min
20 Min


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2 1/2 Tbsp
active dry yeast
1 Tbsp
3 c
warm water
2 large
eggs, beaten
2/3 c
1 tsp
8 c
white flour
1 c
rye flour
3 Tbsp
wheat germ
4 Tbsp
oat bran
1/2 c
pumpkin seeds
1/4 c
slivered almonds, no skin
1/4 c
chopped pecans
1/4 c
chopped hazelnuts
1/8 c
sunflower seeds
1/4 c
toasted sesame seeds

How to Make Nuts and seeds English Muffins


  • 1Assemble all ingredients, white flour in one bowl and rye, wheat germ and oat bran in another bowl. Nuts and seeds in another bowl
  • 2In a large bowl, ( I use a Kitchen Aid) dissolve yeast, sugar in 2 cups of the water. Beat in eggs, honey, and salt. Add 2 cups of white flour and remaining 1 cup of water.
  • 3alternate white flour and rye flour mixture to make a soft dough. Add the nuts and seeds and continue adding all the flours .
  • 4Turn onto a floured surface and knead until smooth and elastic adding more flour if necessary. Place dough in a large greased bowl and let rise till double, about 1 hour
  • 5divide into workable pieces and roll out to 1/4" thickness. Cover and let set for 5 Minutes. Cut into 4" circles and put into greased cookie sheet.
  • 6Bake at 375 for 8 Minutes, turn muffin over and bake another 7 minutes till they are golden brown.
    Let cool on a wire rack, cut into half and enjoy.
  • 7I could not find a cookie cutter that was 4" so I bought a large can of vegetables and cut the ends off and that's my cutter.

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About Nuts and seeds English Muffins

Course/Dish: Eggs, Muffins
Main Ingredient: Flour
Regional Style: American
Other Tag: Healthy

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