English Muffins
| Servings |
| 18muffins |
|
|
Ingredients
- 1 1/2cup milk
- 1/4cup butter
- 2tbsp sugar
- 1tsp salt
- 1pkg dry yeast(approximately 3 tsp)
- 1 1/2cup whole wheat flour
- 1 egg
- 3cup flour
- 1/2cup chopped lightly toasted walnuts
- cornmeal for dusting
Instructions
- Heat milk and butter in saucepan until very warm.
- In large mixer bowl, combine sugar, salt, yeast and wheat flour.
- By hand, beat liquid into dry ingredients.
- Beat in egg and 1 cup flour.
- Mix in nuts if using.
- Stir in enough remaining flour to make a still dough.
- Turn dough onto lightly floured surface and knead just until well mixed, about 2 minutes.
- Shape dough into a bowl and place in large greased bowl. Turn once.
- Cover and let rest for about 15 minutes.
- Place cornmeal in a pie plate.
- Roll dough about 3/8 inch thick.
- Cut dough into 3 inch circles. Reroll scraps to make around 18 circles.
- Dip both sides of circle in cornmeal and place on cookie sheets.
- Cover and let warm until doubled, about 45 minutes.
- Brush large skillet with oil and heat.
- When medium hot, put in dough to fill pan, but do not crowd.
- Cook around 8 minutes per side, until brown.
- Repeat until all circles are cooked.
- 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.
