English Muffins Recipe

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3 votes | 285 views

Homemake your own and serve with butter and jam, or make Eggs Benedict. These muffins easily freeze.

Prep time:
Cook time:
Servings: 10
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Ingredients

Cost per serving $0.06 view details

Directions

  1. Place 1 1/4 cups warm water (105-115 F) in a bowl. Sprinkle on sugar, then yeast. Let sit 5 minutes.
  2. Add the butter and the flour, sprinkle on salt.
  3. Stir and form into a ball.
  4. Lightly flour a workspace.
  5. Knead the bread 5 minutes, re-form into a ball.
  6. Pour a bit of oil on top of the dough, cover and let rise an hour, or more.
  7. Sprinkle some cornmeal on the work surface
  8. Divide the dough into 10 pieces, roll into balls, place on top of cornmeal. flatten a bit with your hand. Turn the dough over to get cornmeal on the other side.
  9. Cover the dough with a towel. Let rise a second time for 30 minutes.
  10. Heat a large skillet to medium.
  11. Cook the muffins in batches by covering them with a lid, and cooking them about 6 minutes.
  12. They will puff up, turn on other side, cover and cook another 3-4 minutes.
  13. Let cool, use a knife to split in half, toast before serving.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 4g
Recipe makes 10 servings
Calories 24  
Calories from Fat 21 88%
Total Fat 2.33g 3%
Saturated Fat 1.46g 6%
Trans Fat 0.0g  
Cholesterol 6mg 2%
Sodium 249mg 10%
Potassium 10mg 0%
Total Carbs 0.78g 0%
Dietary Fiber 0.1g 0%
Sugars 0.12g 0%
Protein 0.23g 0%
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Reviews

  • Ol'Chicago
    Dear Myra, Made these this morning, when your dough is proofing time stops.
    How can a relatively easy recipe be so good, I'm embarrassed, I ate them all, by myself, the first three were with bacon paste & homemade apple butter, pipping hot from the iron skillet, the remaining muffins didn't make it until noon. The second batch is rising as I type, I have to freeze some just to see how they come out.
    Now I can't wait to try preparing them with some Saco buttermilk blend
    Can't thank you enough for this recipe!
    I've cooked/tasted this recipe!
    1 reply
    • myra byanka
      January 19, 2013
      So glad you enjoyed the recipe!

      I don't know about freezing the dough, but cooked ones do fine, once cooled.

      Myra
    • Bobby Lovera
      I've been looking for a recipe for this...will try soon!
      I've cooked/tasted this recipe!

      Comments

      • Shalina Silva
        January 8, 2013
        I like muffins. I like corn and blueberry ones. This is another to add for me to try. Sounds good.
        • MT C
          January 2, 2013
          Looks great!

          Reminds me that I need to get my sourdough ones on here too. I use a flat griddle large enough to cover two adjacent burners on the stove and a surface thermometer to get the right temps so they cook slowly.

          I haven't made any in a long time. Might just be time to do it.

          MT C
          1 reply
          • myra byanka
            January 2, 2013
            Hi,

            Please post sourdough recipe. I haven't mastered getting them with holes like I prefer, so am going to let the next batch ferment with 1/4 tsp. yeast for 20 hours, or so.

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