This is a print preview of "English Muffins" recipe.

English Muffins Recipe
by myra byanka

English Muffins

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

Rating: 5/5
Avg. 5/5 3 votes
Prep time: English
Cook time: Servings: 10

Goes Well With: butter, cream cheese, eggs benedict

Ingredients

  • 2 1/2 cups AP flour + extra
  • 1 tsp. yeast
  • pinch sugar
  • 1 tsp. salt
  • 2 tbs. butter, melted
  • 2 tsp. cornmeal
  • oil

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.