English Muffins
Incredibly simple and delicious english muffins.
Course
Breakfast
,
Snack
Cuisine
Everyday
,
Valentine’s Day
Servings
Prep Time
16
Muffins
15
minutes
Cook Time
Passive Time
15
minutes
110
minutes
Servings
Prep Time
16
Muffins
15
minutes
Cook Time
Passive Time
15
minutes
110
minutes
Ingredients
1 3/4
cup
milk
warmed to 115°
4 1/2
cups
all purpose flour
1
package
instant yeast
or “fast rise” better for bread machine
3
Tablespoons
butter
melted
2
Tablespoons
sugar
1
large
egg
1/2
cup
corn meal
enough to cover griddle in thin layer
Instructions
Combine all ingredients except the corn meal into the bucket of a breadmaker. Set it to the dough cycle. Mine took 1 hour and 50 minutes.
Remove dough onto surface and punch down. Divide into 16 pieces and form them into balls.
Generously spread the corn meal onto a griddle which has been sprayed with cooking spray.
Flatten the balls until they are 1/2″ tall and let sit on the griddle for 20 minutes covered in a clean towel.
Let the muffins brown on each side for approximately 7-8 minutes per side. Muffins are done when they are 200° measured with a thermometer.
Recipe Notes
This English Muffin recipe is adapted via King Arthur Flour.