english muffins

★★★★★ 1 Review
innerlife avatar
By kathleen ralston
from Sacramento, CA

Here's a make it yourself recipe from my old collected recipe book.

★★★★★ 1 Review
serves 24
prep time 1 Hr 30 Min
cook time 1 Hr

Ingredients For english muffins

  • 1 egg
  • about 4 cups all purpos flour
  • about 1/2 cup cornmeal
  • YEAST-FLOUR MIXTURE
  • 2 cups all purpose flour
  • 2 tbs sugar
  • 2 tsp salt
  • 1 envelope active dry yeast
  • LIQUID MIXTURE
  • 1 and 3/4 cups milk
  • 1/4 cup water
  • 1 tbs butter or margarine

How To Make english muffins

  • 1
    In large bowl of mixer stir together 2 cups flour, the sugar, salt, and dry yeast. Set aside
  • 2
    Heat milk, water and butter until very warm (120 - 130 degrees). Add gradually to yeast-flour mixture and beat at medium speed 2 minutes.
  • 3
    Add egg and 1 cup flour; beat at high speed 2 minutes.
  • 4
    Stir in just enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, adding more remaining flour if dough is sticky.
  • 5
    Cover with plastic wrap and let rise in a warm draft-free place until doubled, about 1 hour. Punch down.
  • 6
    Cover and let rise again until double, about 45 minutes. Punch down.
  • 7
    On lightly floured surface roll out 1/2 inch thick. With 3-1/4-inch round cutter (or clean tuna can opened at both ends) cut out muffins.
  • 8
    Sprinkle cookie sheets lightly with cornmeal. Add muffins about 1 inch apart. Sprinkle with additional cornmeal. Cover and let rise in a warm place until doubled, about 45 minutes.
  • 9
    Heat lightly greased griddle or heavy skillet. With wide metal spatula carefully remove muffins (do not compress or puncture muffins or they will collapse) to griddle.
  • 10
    Bake over very low heat 8 to 10 minutes on each side until light brown. (muffins should sound hollow when tapped.)
  • 11
    Cool on racks. To serve, split with fork tines; toast.

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