When I was just starting Weight Watchers, I was searching high and low for bread products that weren’t chocked full of points, and that didn’t taste like card board.

Sadly… that doesn’t REALLY exist.

This was long before I really got into making my own bread stuffs. And now that we’re a household that solely makes it’s own bread, or buys bread products from local bakeries in the event that this DIY’er is pooped out, reaching for a Thomas Whole Wheat Cardboard English Muffin just…. doesn’t sound appetizing. And hardly worth my calories!

This recipe can use either white or whole-wheat flour—-the points remain the same though. I made 2 batches of mini English muffins (63 total) and they are 2-pts apiece. And they’re homemade! Yum! (One batch will make roughly 32 of these bad boys. But if you double the size..and make only 16, then they’re 4 pts and much larger than the 4 pt’ers in the store!).

English Muffins (Single Batch)

Adapted from The Frugal Girl


1 cup warm water (105 degrees)
1 packet yeast (2-1/4 teaspoons)
3 tablespoons butter
1-1/2 teaspoons salt
2 tablespoons sugar
1 cup fat-free milk
5 cups flour, plus additional cup for kneading and counter

Optional: 1 cup blueberries. Or 1 cup cranberries. Or 1 tsp vanilla. Or a few pieces of chopped up bacon. Or 1 cup of finely chopped spinach. Or 2 tbsp honey. Etc. Etc. Anything can really be added to this dough!

(Tip: For lower WW points: Use Whole-Wheat flour, with margarine, splenda and soymilk. It won’t be QUITE the same… but still tasty and roughly 1 pt. ea. for the small ones!)

Step 1:

In mixing bowl, combine 1 cup warm (105 degrees) water and 1 packet (2-1/4 teaspoon) yeast. Let sit for 5 minutes until frothy.

In separate small bowl, melt 3 tablespoons butter, 1-1/2 teaspoons salt, 2 tablespoons sugar, 1 cup milk until 110-115 degrees.


Combine butter mixture with frothy yeast mixture, and slowly add 1 cup of flour at a time until mixture shapes into a dough. For me, this was roughly 5 cups.

(Cups 1 & 2: Runny)

(Cups 3 & 4: Lumpy Gooey)

(Cup 5: Ball!)

STEP 2.5:

If you want to make it blueberry, or any other flavor, while you are mixing the dough together is the best place. I put about a cup (all I had on hand!) of frozen blueberries in the food processor, blended until fine, and then added them to the second dough I was working with.


Lightly grease a bowl for the dough to rise in. I just used the same one I mixed them in. Let sit in warm spot for about an hour. Go clean your house now ;)


Once the bread has raised (risen? raised? gotten big?), flour your work surface with part of the 1 cup of flour you reserved. Get a big rolling pin and turn out the dough onto the flour.

(Sorry for the picture. I was in a different part of the kitchen that doesn’t have as much natural light!)


Roll out dough to 1/2-3/4″ thickness. Use biscuit or cookie cutter to cut circles. With leftover dough? Do the best you can and free-form a patty. It doesn’t have to be perfect to make someone happy ;) (A beautiful thought that I will definitely take from The Frugal Girl!)


Transfer to ungreased cookie sheet and let sit (to relax the dough some!) for about 30 minutes. Cover with towel.


On Medium heat (3 was the number of choice on my stove!), in a greased pan on your stovetop, place a few dough balls lightly in the pan. Be warned: Once you put them down, you can’t *immediately* move them. Once they cook you can. So if you mis-place one (like DH did…ahem), you just need to wait ;) Cook for 7-8 minutes each side–you’ll know doneness when they turn a warm honey-brown in spots.


Flip. Wait another 7-8 minutes.

(I had 3 pans of these bad boys going because I had *SO MANY*)

STEP 10:

Put on plate/mesh cookie cooler. Cut open (if you make the larger ones you can “fork” them open. The smaller ones need a knife for prettier presentation!). Serve :)