Homemade English Muffins

January 28, 2011 § 19 Comments

Two hour delays are the answer to bread making.  We had one today.  And while I would have much preferred a closing, the extra morning hours gave me just enough time to not only enjoy my coffee at home, but whip up the dough for homemade english muffins.  Then while I was at work, my dough got to hang out and rise, and do all that stuff it’s supposed to do.

My decison to make english muffins mirrored my thought process for making marshmallows, in that it’s a food I never considered making from scratch.  I was very curious to try them at home.  Thankfully, unlike marshmallows, english muffins are much easier to make in your own kitchen.  They require very few ingredients and minimal prep time, yet still produce an impressive baked good.  I chose to make whole wheat muffins, but you can make traditional ones by using only all purpose flour.  While I like that these muffins are good for me, I do miss the fluffiness of the traditional kind.  I’ll definitely be making a batch of those in the near future.

Whole Wheat English Muffins adapted from allrecipes.com

Makes 10-12 muffins

  • 1 cup milk
  • 2 tablespoons white sugar
  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 1/4 cup melted shortening
  • 3 cups whole wheat flour
  • 2 cups all purpose flour
  • 1 teaspoon salt
  1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise for roughly 2 hours (or longer if you have to go to work all day).
  3. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
  4. Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast.

§ 19 Responses to Homemade English Muffins

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