English Muffins 3

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Make your very own English Muffins with this tasty recipe that is easy to follow and hassle free.

120 minutes Prep: 90 minutes Cook: 30 minutes

304 calories per serving view nutrition facts

10 servings suggest servings

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Ingredients

1/4	cup	water	warm
1	x	sugar	pinch
1	each	yeast, active dry	active dry, package
1 1/2	cup	milk	warm
2	tablespoons	butter	unsalted, cut in small pieces, softened
1	tablespoon	honey
2 1/2	cups	flour, all-purpose
1 1/4	teaspoon	salt
2 1/4	cups	flour, all-purpose
1	x	cornmeal

Directions

Sponge: Butter a 4 quart mixing bowl. In a small bowl, combine warm water and pinch sugar. Sprinkle yeast over water mixture. Let stand until yeast dissolves and bubbles.

While yeast is dissolving, in buttered bowl combine warm milk, butter and honey. Stir until butter is almost melted. Stir in 2 1/2 cups flour and dissolved yeast. Beat on high speed for 3 minutes. Cover and let rise in warm place until doubled, about 30 minutes.

Dough: Butter a 4 quart bowl. Stir salt into bread mixture. Stir in enough of remaining flour with a wooden spoon until dough forms a ball. Turn dough out onto a well-floured surface. Knead until smooth and elastic, about 8-10 minutes, adding enough of remaining flour to keep dough from sticking.

Place dough in buttered bowl, turning once to butter surface. Cover and let rise in a warm place until double, about 45 minutes. Punch dough down. Divide dough in half. Sprinkle board generously with cornmeal. Turn dough out on board. Sprinkle cornmeal over top of dough. Gently roll half the dough at a time 1/2 inch thick. Cut with a floured biscuit cutter into 3 inch rounds. Repeat with remaining half of dough. Knead, reroll, and cut dough scraps once, if desired.

Arrange dough rounds on ungreased baking sheets 2 inches apart. Cover and let rise in a warm place until double, about 30 minutes.

Heat a lightly oiled, nonstick griddle or skillet over medium-high heat. Lift some of the dough rounds with a spatula onto griddle. Cook for 2 minutes on each side. Reduce heat to medium. Cook, turning every few minutes, 13-18 minutes until done in center. Cool on racks. Repeat cooking remaining muffins.

Split muffins in half crosswise with the tines of a fork.

Reviews

Worked out great. Never made them before. Noted that next time I'll use medium heat to brown and low to finish them off. First round turned out a bit overdone. Was using a ceramic cooktop.
over 6 years ago by sean

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Nutrition Facts

Serving Size 108g

Amount per Serving

Calories 304 12% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 2.0g	10%
Trans Fat 0.0g
Cholesterol 9mg	3%
Sodium 332mg	14%
Total Carbohydrate 58.0g	19%
Dietary Fiber 3.0g	10%
Sugars 4.0g
Protein 8.0g	17%

Vitamin A	3%		Vitamin C	0%
Calcium	5%		Iron	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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