English Muffins

Blue Jean Chef

Serves: Makes 20 - 24 Muffins

Ingredients

  • 1–1/2 cups milk
  • 3 Tbsp. butter, melted
  • 1 egg, lightly beaten
  • 2 tsp. salt
  • 2 tsp. sugar
  • 4–1/2 cups all-purpose flour
  • 1 envelope (2–1/4 tsp.) rapid rise or bread machine yeast
  • 1/4 cup to 1/2 cup cornmeal
  • Canola or vegetable oil

Preparation

Warm the milk gently until it reaches 90 – 100°F. Sprinkle the yeast over the milk and let it sit for 5 minutes or so to dissolve. Add the butter and beaten egg to the milk and yeast and stir. Combine the salt, sugar, and flour in a separate bowl. Pour the liquid ingredients into the dry ingredients and mix to combine. Once the dough has come together, knead it just until it's smooth – about 5 – 10 minutes. Spread cornmeal over your work area and turn the dough out, coating it with the cornmeal. Roll the dough out into a rectangle about 1/2-inch thick. Using a cookie cutter (or a tuna can with the top and bottom removed), cut 3-inch circles out of the dough. Place the circles onto a cookie sheet. Collect the scraps and knead back together. Roll the dough out again until it is 1/2-inch thick. Cut more circles. Repeat until all the dough has been used up. Place a clean tea towel over the dough circles and allow to rest in a warm spot for 30 minutes.

Preheat a griddle to 300°F. Brush lightly with canola or vegetable oil. Cook the muffins on both sides until lightly browned and puffy. It should take about 6 – 8 minutes per side to cook all the way through. The muffins are fully cooked when they make a hollow sound when tapped, or when the internal temperature is 200°F.

For a Bread Machine

Place all the ingredients, except for the cornmeal and oil, into the bread machine in the order above. Use the dough cycle to mix. When the dough cycle is over, spread cornmeal over your work area and turn the dough out, coating it with the cornmeal. Roll the dough out into a rectangle about 1/2-inch thick. Using a cookie cutter (or a tuna can with the top and bottom removed), cut 3-inch circles out of the dough. Place the circles onto a cookie sheet. Collect the scraps and knead back together. Roll the dough out again until it is 1/2-inch thick. Cut more circles. Repeat until all the dough has been used up. Place a clean tea towel over the dough circles and allow to rest in a warm spot for 30 minutes.

Preheat a griddle to 300°F. Brush lightly with canola or vegetable oil. Cook the muffins on both sides until lightly browned and puffy. It should take about 6 – 8 minutes per side to cook all the way through. The muffins are fully cooked when they make a hollow sound when tapped, or when the internal temperature is 200°F.

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