Monday, November 16, 2009

Homemade English Muffins


Okay, seriously. Jackpot.

I've found a lot of recipes for English muffins in the past, but they've all used a lot of milk [in the dough] and shortening, which I'd prefer not to use often, if possible.

I finally found this recipe, the ingredients are basic, the method is easy, and the result is freaking nuts. Seriously. If you've never had a homemade English muffin you are seriously missing out. The are leaps and bounds above the rubbery, preservative filled, store bought kind. Not to mention, SO much more cost effective. It cost me probably .06 cents to make each of these.

Each of these muffins is 110 calories each, 2.5 grams of fat, 3 grams of protein, and 18 grams of carbohydrates. Thank you CIA for the recipe!!

English Muffins
Makes 12 muffins
  • 1 1/2 tsp. active dry yeast
  • 1 cup warm water [110 F]
  • 2 3/4 c. all-purpose flour [next time I'll try half wheat, half regular]
  • 1 T. butter, softened
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1/4 c. cornmeal [+/-]
  • small amount of vegetable oil
  1. Place the yeast and the warm water in the bowl of a mixer, and stir to completely dissolve. [I added the sugar during this step, to help the yeast activate quickly!] Let the yeast proof until foamy, about 5 minutes.
  2. Add the flour, butter, sugar [if you didn't add it in step 1], and salt to the yeast mixture. Mix the ingredients together on low speed [using your dough hook] until well blended, about 2 minutes.
  3. Increase speed to medium-high and mix until the dough is smooth, another 5 minutes. [Mine only took 3 minutes!]
  4. Shape the dough into a ball, being careful not to overwork the dough, and place it in a lightly greased bowl. [I sprayed my glass bowl with non-stick spray.] Cover with plastic wrap and let the dough rise in a warm place until doubled in size, about 2 hours. [I let mine rise for about 1 1/2 hours.]
  5. Fold the dough gently over itself in 3 or 4 places [DO NOT OVERWORK! Or you'll loose the great airpockets inside your muffin] and turn the dough out onto a lightly floured surface.
  6. There are several ways to shape your muffins. You can roll to about 1/2" thick and use a biscuit cutter [or any circle cutter] to cut the dough. You can roll the dough into a nice uniform log and cut 12 equal pieces. Or you can free form shape them [like I did]. Divide your dough into 12 equal pieces. Shape each piece [using your hands, but not overworking] into rounds, and place them onto a sheet pan that has been heavily coated with cornmeal. Turn rounds over, so that each side gets coated with cornmeal.
  7. Cover and let rise until they have risen slightly, about 1/2 hour.
  8. Preheat griddle over medium heat and brush lightly with cooking oil. [I used my big pancake griddle, and had the heat on high.] Cook the English muffins until lightly browned on the bottom, about 5 minutes. Turn the muffins over and cook about 5 minutes more. [It is okay if they are slightly underdone, they will finish cooking when you toast them. If you aren't going to toast them, the be sure to cook them through.]
  9. Store in a plastic storage bag in the refrigerator. To split the muffins, use a fork and pierce through, in a straight line all the way around the muffin. They will split right open.

2 comments:

  1. This is cool. I'm going to try my Shirley J Honey White Bread Mix with this recipe and see if it'll work. I'm always looking for recipes my grand-kids can make. Thanks for sharing!

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  2. I made a few today and they turned out great. Thank you so much. Greetings from the Netherlands!

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