I know what your thinking, ‘finally a breakfast recipe that’s not a muffin!’ Well this is technically a muffin, but far different from what I’m used to! These were incredibly simple – I followed the recipe to a T, but next time I’m gonna try to add whole wheat flour & see what happens. These had all the nooks and crannies & even toasted to perfection in the toaster days later. I used them to make tuna melts for dinner the other night & they were fantastic. But were out of this world toasted with some butter & jam.

Homemade English Muffins

  • 2 1/4 cups flour
  • 1/4 t salt
  • 1 1/4 t instant yeast
  • 1 T butter (at room temperature)
  • 3/4 cup milk (at room temperature)
  • cornmeal for sprinkling

In a large bowl, stir together flour, sugar, salt and yeast. mix in the butter and 3/4 cup of the milk. Add a little more milk if the dough is too dry. Transfer dough to a floured surface and knead for about 10 minutes, place in lightly oiled bowl and roll to coat. Cover bowl with plastic wrap and let rise for about an hour. Divide the dough into 6 or 8 pieces and shape into balls. Lay parchment paper on a baking sheet and lightly coat with oil and sprinkle with cornmeal. Move the dough balls to the baking sheet evenly spaced apart (giving them room to rise more). Cover pan loosely with plastic wrap and allow them to rise for another hour. Heat the oven to 350 F and heat up a skillet on medium heat on the stove. Brush the skillet with oil and gently transfer the dough balls to the skillet a few at a time. Allow them to cook on the skillet for 5-8 minutes, until the bottoms are nicely browned. Flip and cook the other side for about 5-8 minutes more. Next transfer quickly to a baking sheet. bake for about 5-8 minutes. Transfer the baked muffins to a cooling rack and let cool for at least 30 minutes before slicing or serving.

Images: sammyw

Advertisements