Monday, January 6, 2014

Homemade English Muffins

English muffins are nothing like real muffins. For starters, they are made out of a yeast dough instead of a quick bread batter. Muffins are baked in the oven while their English cousins are made on the stove. Muffins are delicious plain, but you can make English muffins into all sorts of sandwiches, benedicts, toasts, or just eat them plain.

I enjoy mine slightly toasted with a layer of strawberry jelly and a pat of butter.
Whole Wheat English Muffins
makes 9
2 cups whole wheat flour
1 tbsp oil
¾ cup warm milk (110 degrees)
1 tsp yeast
½ tsp salt
1 tbsp honey
1 egg white
2 tbsp cornmeal

Combine the warm milk, honey, and yeast. Set aside for 10 minutes until frothy. Meanwhile, stir together the salt and flour. Using an electric mixer, mix the flour, milk and yeast mixture, egg white, and oil together. Once everything is well incorporated into a ball of dough, take it out and knead it for 10 minutes. Oil a large bowl, and turn the dough ball in it to coat. Cover and allow it to rise for 2 hours in a warm place. Once the dough has doubled, lightly cover a clean surface with the cornmeal. Roll the dough out ½” thick. Cut it into rounds using a biscuit cutter. Cover the rounds with a damp towel, and allow them to rise again for 45 minutes. Preheat a large skillet with a lid over medium low heat. Lightly oil the bottom of the pan, and place 4 of the muffins in it at a time. Cook covered for about 5-6 minutes. Once browned, flip, and cook for another 4-5 minutes. Repeat with the remaining muffins. Enjoy toasted with butter and jam.


Don't you love the new birthday themed paper stack I got for Christmas? This balloon pattern is just one of the cute designs in the package. I used it as the background to my card with a ribbon and sentiment.

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