Did you know how easy it was to make these? They’re so much better than some other brands which are full of all kinds of undesirable ingredients. This opens up a whole new door for whatever you’d like to add. Just think—cinnamon raisin, lemon poppy seed, chocolate chip, honey whole wheat, whatever you like! And no preservatives or weird ingredients. Plus, they’re naturally vegan. Most store-bought English muffins aren’t.
These freeze well, so you might want to make a double batch. Then when you want one, just pull it out about half an hour beforehand. Slice and toast, spread with butter or margarine and your favorite natural jelly (without high fructose corn syrup) and enjoy!
These are cooked in a skillet and not baked, which really surprised me when I first started looking into how to make them. The most important part is to be sure that the muffins aren’t touching when you put them in the skillet. A non-stick helps tremendously. Without that, you might need some oil to keep them from sticking. Once they’ve puffed up a bit, it’s not so crucial.
These don’t have the “nooks and crannies” that you might expect with English muffins and I’m wondering how to achieve that. Until then, enjoy this recipe, a delicious start to a weekday morning.
If you’d like to bump up the whole grains just substitute whole wheat flour for some of the all-purpose (probably no more than half the amount). And if you make the dough the night before and then refrigerate it you’ll have a wonderful sourdough tang in the muffins when you cook them the next day!
Homemade English Muffins
Makes a baker’s dozen
1 cup water or milk
2 Tbsp butter or margarine
1 Tbsp sugar
½ tsp sea salt
2½ cup unbleached, all-purpose flour
2¼ tsp active dry yeast
cornmeal, for dipping
Heat the water, butter, sugar, and salt to 120°F. Combine 1 cup of the flour and yeast in the bowl of a standing mixer. Add the water and butter mixture and beat on low for 30 seconds. Scrape the bowl and beat on high for 3 minutes. Add the rest of the flour and knead for 5 minutes. Cover the bowl, place in a warm place, and let rise until double, about 1 hour. Alternatively, cover and refrigerate overnight. Bring back to room temperature before proceeding.
Roll the dough on a lightly-floured surface to about ½” thick. Use a biscuit or cookie cutter or even a drinking glass and dip it in the flour. Cut out as many 3½” to 4” circles as you can fit. Dip each side in cornmeal and set aside.
Heat a non-stick skillet on low. Add what you can fit in the skillet taking care not to let them touch each other and refrigerate the rest. Cook 25 to 30 minutes, flipping occasionally, until browned. Cool.