English Muffins Recipe
Homemake your own and serve with butter and jam, or make Eggs Benedict. These muffins easily freeze.
Ingredients
- 2 1/2 cups AP flour + extra
- 1 tsp. yeast
- pinch sugar
- 1 tsp. salt
- 2 tbs. butter, melted
- 2 tsp. cornmeal
- oil
Directions
- Place 1 1/4 cups warm water (105-115 F) in a bowl. Sprinkle on sugar, then yeast. Let sit 5 minutes.
- Add the butter and the flour, sprinkle on salt.
- Stir and form into a ball.
- Lightly flour a workspace.
- Knead the bread 5 minutes, re-form into a ball.
- Pour a bit of oil on top of the dough, cover and let rise an hour, or more.
- Sprinkle some cornmeal on the work surface
- Divide the dough into 10 pieces, roll into balls, place on top of cornmeal. flatten a bit with your hand. Turn the dough over to get cornmeal on the other side.
- Cover the dough with a towel. Let rise a second time for 30 minutes.
- Heat a large skillet to medium.
- Cook the muffins in batches by covering them with a lid, and cooking them about 6 minutes.
- They will puff up, turn on other side, cover and cook another 3-4 minutes.
- Let cool, use a knife to split in half, toast before serving.
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 4g | |
Recipe makes 10 servings | |
Calories 24 | |
Calories from Fat 21 | 88% |
Total Fat 2.33g | 3% |
Saturated Fat 1.46g | 6% |
Trans Fat 0.0g | |
Cholesterol 6mg | 2% |
Sodium 249mg | 10% |
Potassium 10mg | 0% |
Total Carbs 0.78g | 0% |
Dietary Fiber 0.1g | 0% |
Sugars 0.12g | 0% |
Protein 0.23g | 0% |