today I want to talk about one of my favorites breads English Muffins!!!!
I love English Muffins! Normally I buy them at the grocery store for making eggs benedict or just toasted with butter and topped with eggs and avocado for breakfast.
The other day I was feeling ambitious and decided to make my own english muffins. Now I’m not sure why I hadn’t made this decision earlier BUT believe me I’m not going back to the store bought versions ever again. This recipe is easy to make and produces english muffins that taste 100 times better! The homemade versions are softer and have a more delicate crumb then the ones in the package and they taste the way bread should taste. The best thing of all is that you know all the ingredients that are in them.
So today I want to share this amazing recipe with you and I hope you enjoy as much as I do.
Homemade English Muffins
1. In the bowl of the electric mixer stir together warm water and sugar. add the yeast and let stand for 5 min or until the mixture is foamy. Add flour, 1 Tbsp of melted butter and salt. Using the hook attachment beat the dough until smooth and elastic. (should be a little sticky). Transfer the dough scraping the bowl with a spatula to another greased bowl and cover with a kitchen towel. Place in a warm area and let it double in size for about 30-40 min.
2. Sprinkle a large baking pan with the corn meal and set aside. coat a 1/4 cup measurement cup or a 3 Tbs ice cream scoop with cooking spray. Using a rubber spatula fold the dough sides until deflates. Using the scoop or measurement cup portion the muffins 2 inches apart onto the baking sheet. using flouring fingers, gently push the dough into more rounded shapes. its OK if they are not perfectly round. Cover again place them in a warm area and let them rise for 15-20 min.
3. Lightly grease a griddle or cast iron with a 1 Tbsp of butter; heat the skillet at medium or medium high. Coat a wide spatula with cooking spray and carefully transfer the muffins to the skillet working in batches. Cook for 6-8 minutes or until the bottom are golden, press gently the top for a little bit more thin muffins, turning just once halfway through cooking. Repeat with the remaining muffins.
Serves around 9 muffins.