Description
A recipe for making basic homemade English muffins.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 packet active dry yeast
- 1 cup milk, warm
- 2 tablespoons butter, melted
- Extra flour or cornmeal for dusting
Instructions
- In a large bowl, whisk together the flour, salt, and sugar.
- In a separate small bowl, dissolve the yeast in the warm milk. Let stand for 5 minutes until foamy.
- Pour the yeast mixture and melted butter into the dry ingredients. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until smooth.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough gently. Roll or pat the dough out to about 1/2 inch thickness on a surface dusted with flour or cornmeal.
- Use a 3-inch round cutter to cut out the muffins. Reroll scraps and cut again.
- Place the cut muffins on a baking sheet dusted with cornmeal. Cover loosely and let rise for 30 minutes.
- Cook the muffins on a dry, preheated griddle or heavy skillet over medium-low heat for 10 to 12 minutes, turning occasionally, until golden brown on both sides.
- Remove from heat and cool completely before splitting.
Notes
- Split the cooled muffins with a fork, not a knife, to preserve the nooks and crannies.
- Cook these slowly to ensure they cook through without burning the outside.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2
- Sodium: 300
- Fat: 4
- Saturated Fat: 2
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 6
- Cholesterol: 15