English Muffins

While overseas, we often could not get some of our favorite foods. Most of the time it did not matter, but occasionally we wanted comfort food from home. Not only are English muffins easy to make, but use ingredients that were found easily while we traveled.

They are good plain, but English muffins are much better toasted. They are good eaten in so many ways; with eggs and cheese, as hamburger rolls, smothered in butter, or as a base for peanut butter and jelly.

English Muffins
Print Recipe
18 muffins
18 muffins
English Muffins
Print Recipe
18 muffins
18 muffins
Servings: muffins
  1. Heat milk and butter in saucepan until very warm.
  2. In large mixer bowl, combine sugar, salt, yeast and wheat flour.
  3. By hand, beat liquid into dry ingredients.
  4. Beat in egg and 1 cup flour.
  5. Mix in nuts if using.
  6. Stir in enough remaining flour to make a still dough.
  7. Turn dough onto lightly floured surface and knead just until well mixed, about 2 minutes.
  8. Shape dough into a bowl and place in large greased bowl. Turn once.
  9. Cover and let rest for about 15 minutes.
  10. Place cornmeal in a pie plate.
  11. Roll dough about 3/8 inch thick.
  12. Cut dough into 3 inch circles. Reroll scraps to make around 18 circles.
  13. Dip both sides of circle in cornmeal and place on cookie sheets.
  14. Cover and let warm until doubled, about 45 minutes.
  15. Brush large skillet with oil and heat.
  16. When medium hot, put in dough to fill pan, but do not crowd.
  17. Cook around 8 minutes per side, until brown.
  18. Repeat until all circles are cooked.
  19. To serve, split muffins with fork and toast.
Recipe Notes

Replace whole wheat flour with unbleached if desired.

Omit walnuts.  Add 1 tsp cinnamon and 1/4-1/2 cup raisins to dough.  

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