Homemade English Muffins

Happy Holidays everyone!!

Did you have an awesome Thanksgiving? I most definitely did! Steve and I were thrilled to host both of our families for Thanksgiving at our home this year and since Steve and I both come from families who love eating as much as we do, food abounded in epic proportions.

After indulging in more than my share of Thanksgiving goodness I had the urge to make something a little more basic this week. I was thrilled to come across this recipe for Homemade English Muffins on the Tasty Kitchen blog and thought I would give them a go.

English Muffins Rising

If you’re anything like me, then the only English muffins you’ve come in contact with are the prepackaged kind you buy in the grocery store. Not bad…but definitely not something to get all excited about. These on the other hand….well, I wouldn’t be sharing them here unless they were out-of-this-world good…which they were.

Homemade English Muffins 1

These bad boys just reinforced my belief that absolutely everything is better when you make it from scratch.

Well, almost everything. When I was little I had a fairly unhealthy relationship with Kraft macaroni and cheese. But I got help.

Homemade English Muffins 2

Here’s the recipe!

Homemade English Muffins

from The Tasty Kitchen 

1 cup Milk

3 Tablespoons Butter

2 Tablespoons Honey

1 cup Warm Water

¼ ounces, weight Yeast

¼ cups Cornmeal

5 cups Flour

1 teaspoon Salt

1. Heat the milk butter, and honey in a small saucepan until butter is melted. Remove the pan from the heat and let it cool until it is lukewarm. (Make sure it isn’t too hot!! )

2. Pour the water (should also be lukewarm) into a bowl and sprinkle with yeast. Set the bowl aside for about 10 minutes until the yeast has dissolved and looks frothy.

3. Line baking sheets with waxed paper and sprinkle with a generous amount of cornmeal.

4.Pour the milk mixture into the yeast mixture and gently mix. Add 3 cups flour and combine until smooth. Beat in remaining flour and salt until the dough is no longer sticky. Scrape the dough onto a floured surface and dust with flour. Flour hands and knead dough for 3-4 minutes. Let rest 5 minutes.

6. Roll out dough with rolling pin to about 1/2 inch thick. Cut the dough into circles (I used a the lid of a mason jar and it worked just fine). Transfer muffins to prepared baking sheets and sprinkle with cornmeal. Cover with a dry, lightweight towel and let rise until doubled in height, 35-45 minutes.

7. When muffins have risen, heat a skillet over medium heat. Carefully lift muffins from the pan and place on the ungreased skillet. Cook about 10 minutes on each side, using a spatula to flip them. Transfer to a wire rack to cool before splitting (with a fork) and toasting them.




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