ENGLISH MUFFINS
I've used this delicious recipe for about 29 years. They are very good... much better than any store-bought English Muffins I've ever had.
Provided by LindaPinda
Categories Bread Yeast Bread Recipes English Muffin Recipes
Time 2h15m
Yield 18
Number Of Ingredients 7
Steps:
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
- Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
- Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.
Nutrition Facts : Calories 190.1 calories, Carbohydrate 34 g, Cholesterol 1.1 mg, Fat 3.5 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 136.2 mg, Sugar 2.1 g
EASY ENGLISH MUFFINS
This English muffin was inspired by one served at the Model Bakery, in Napa, CA. Theirs are fried in clarified butter. I didn't actually use their recipe, since I wanted to experiment with a simpler, faster method; but if it makes you feel any better, I did cook them in clarified butter.
Provided by Chef John
Categories Bread Yeast Bread Recipes English Muffin Recipes
Time 3h34m
Yield 6
Number Of Ingredients 8
Steps:
- Place 1/4 cup flour, yeast, and 1/2 cup water in a mixing bowl. Whisk together and set aside for about 10 minutes to see if thin layer of foam develops to ensure yeast is active. Drizzle in vegetable oil; add salt, egg white, remaining 1 3/4 cup flour, and remaining 1/4 cup warm water. Mix together until dough is very wet and sticky. Cover. Set in a warm spot and let rise until doubled, about 2 hours.
- Pull dough gently from sides of bowl, stirring slightly, and turn out onto a well-floured rolling surface. Work in just enough flour until dough is easily handled and can be cut into 6 pieces, about 1 minute. Cut dough into 6 equal portions. Form a seamless ball of dough, adding a pinch of flour to keep it from sticking. Flatten to make thick disks. Transfer dough onto a lined baking sheet sprinkled generously with cornmeal. Let rise until doubled, about 1 to 1 1/2 hours.
- Add clarified butter to skillet over medium heat. Carefully transfer muffin disks to skillet. Cook in batches to avoid overcrowding. Brown on one side, 5 or 6 minutes. Turn, and brown the other side, 5 or 6 minutes. Continue turning to get muffins evenly browned and cooked through, 7 or 8 minutes total per side. Transfer to a cooking rack and cool completely (this is key as you can't split the muffins unless they are cooled).
- Split cooled muffins with a fork, inserting tines all the way around edges so the 2 sides can be pulled apart. Toast and serve with jam.
Nutrition Facts : Calories 256.2 calories, Carbohydrate 34.5 g, Cholesterol 21.9 mg, Fat 10.5 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 331.8 mg, Sugar 0.2 g
ENGLISH MUFFINS
Provided by Alton Brown
Time 57m
Yield 8 to 10 muffins
Number Of Ingredients 10
Steps:
- In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
- Preheat the griddle to 300 degrees F.
- Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.
WONDERFUL ENGLISH MUFFINS
When I was growing up on a farm, my mom always seemed to be making homemade bread...nothing tasted so good! Now I like to make these simple yet delicious muffins for my own family. -Linda Rasmussen, Twin Falls, Idaho
Provided by Taste of Home
Time 55m
Yield 12 muffins.
Number Of Ingredients 11
Steps:
- Scald milk in a saucepan; add butter, sugar and salt. Stir until butter melts; cool to lukewarm. In a small bowl, dissolve yeast in warm water; add to milk mixture. Stir in all-purpose flour and 1 cup whole wheat flour until smooth. Add sesame seeds, poppy seeds and enough remaining whole wheat flour to make a soft dough., Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour., Punch dough down. Roll to 1/3-in. thickness on a cornmeal-covered surface. Cut into circles with a 3-1/2-in. or 4-in. cutter; cover with a towel and let rise until nearly doubled, about 30 minutes., Place muffins, cornmeal side down, in a greased skillet; cook over medium-low heat for 12-14 minutes or until bottoms are browned. Turn and cook about 12-14 minutes or until browned. Cool on wire racks; split and toast to serve.
Nutrition Facts : Calories 240 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 248mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein.
EASY ENGLISH MUFFIN BREAD
This easy butter bread is ideal for toasting. For a light lunch, spread a toasted slice with apple butter or Mediterranean Bean and Basil Spread.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with nonstick cooking spray. Sprinkle cornmeal evenly in pan. Mix flours, brown sugar, salt, baking soda and yeast in medium bowl until blended. Combine water and buttermilk in 1 quart sauce pan. Heat to 120°-130°; add to flour mixture. Beat on medium speed 1 minute, scraping sides of bowl frequently, until blended. (Batter will be sticky.) Spread batter evenly in pan. Cover and let rise in warm place about 30 to 45 minutes or until double. (Dough is ready if indentation remains when touched.)
- Heat oven to 400°. Bake 25 to 30 minutes or until light brown; remove from pan. Cool on wire rack, slice. Wrap and freeze any unused slices. Can be toasted from frozen.
Nutrition Facts : Calories 115, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 170 mg
SUPER EASY ENGLISH MUFFINS
My kids love english muffins with jelly so I looked for a recipe but they were all different. So I made my own had a couple trial an errors but I think this came out good. I make them every weekend and they love them with jam or as a breakfast sandwich. They have a ton of flavor and are pretty easy to make.
Provided by Karina Alcala
Categories Other Breakfast
Time 2h30m
Number Of Ingredients 9
Steps:
- 1. In a small pot melt butter and shortening add milk and heat up until it is warm to the touch turn off stove and set aside. In a large bowl add warm water, yeast and sugar mix and let sit in a warm place until it is foamy about 10 minutes.
- 2. In a food processor or mixer or by hand add flour, salt, yeast mixture, and milk mixture. Combine until a dough forms you might need more flour if dough is too sticky. Knead for 5 minutes until it is soft and smooth ball. Place the dough in a large oiled bowl and cover with plastic wrap and let sit for 1 hour. After the hour dough will be doubled in size punch dough down. Roll dough out about about 1/2 inch thick. With a round cutter biscuit or cookie cut out dough. I usually cut out 26 with my cutter. Place in a parchment lined paper floured liberally or sometimes I use cornmeal so the dough won't stick to the paper very important so you can pickup muffins with ease. I prefer to use corn meal but sometimes I don't have it so I use flour. cover the cut out muffins with plastic wrap and let them rise for 45 minutes. To ensure another second rise I turn my oven to the lowest level and let it warm up for 15 minutes than turn it off. I put my muffin trays in the oven and turn light on. And they rise with out any problems.
- 3. After the second rice heat up your griddle or cast iron skillet the a low heat and let it heat up for 5 minutes. I use a cast iron skillet they brown up beautifully. Place muffins on the skillet no need to oil or butter but you can do it if you want to. Cook them on low heat for 4-5 minutes on each side until they are firm to the touch. That is all to it pretty simple and easy. Enjoy with butter and jam or just by them selves are good. If when you pick them up they deflate when placing them in the griddle or pan don't panic they will rise again when they are cooking. It happened to me couple of times but they will rise back again. Just make sure your tray is well floured or use corn meal seems to work better before the second rise.
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