English Muffins

I found this recipe from Pintrest: http://myfairbaking.blogspot.ca/2012/12/homemade-english-muffins.html

For Homemade English Muffins and I had to give it a try. 


1 cup of milk
3 TBSP butter
3 TBSP of honey
1 cup of warm water (105-110 degrees)
1/4 oz of yeast
2 TBSP cornmeal
5 cups + extra for sprinkling all purpose flour
1 tsp salt


1) Sprinkle the yeast over the warm (105-110 degrees) water, mix lightly and set aside for ten minutes to foam lightly.
2) In a small saucepan, heat the milk, butter and honey until the butter is melted. Cool to (105-110 degrees) Combine the yeast mixture and milk mixtures gently.
3) In a large bowl, sift 3 cups of flour. Stir in the milk and yeast. Sift the remaining flour and salt. Stir until cohesive.
4)Flour cutting board well and knead the dough for 3 minutes or until lightly elastic. Let rest for 5 minutes.
5) Meanwhile, lightly sprinkle baking sheet with cornmeal. 
6) Roll the dough out until it’s a 1/2 inch thick. (**Note: I would Roll them a little thinner next time I make them, they rise a little while resting and they rise while cooking.) Cut out circles (don’t twirl your cutter, just cut).

 Gently place on the cookie sheets, sprinkle the tops with cornmeal and cover with a dry, light cloth. 
7) Let sit in a warm place for 45 minutes or til nearly doubled in size. It’s more like 2/3. 45 minutes will definitely do though. 

8) Heat a heavy bottomed skillet on medium low, don’t grease it. (I used my Tortilla grilling pan, **Note, I think a skillet with sides would have worked better, the sides were a little bit undercooked)

9) Place into the pan and repeat til the pan is full. Don’t let them touch each other. Keep the heat on low. 
10) Cook for 8 minutes per side or until browned well, flip and cook again. 

Let cool lightly on a wire rack. 

11*) Eat. Split and top with butter and honey., or Jam!

We ate 4 the night we made them. so delish. 


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