What better way to try out my new marmalade, than on some fresh homemade English muffins? I had been wanting to try making my own English muffins for a while and now was the perfect time! After looking at a few recipes I ended up going with Alton Brown's recipe for English muffins which sounded pretty straight forward. What struck me the most about English muffin recipes is that despite the fact that they use yeast as the leavening agent, they are like a batter and not a dough, not unlike a pancake batter. To prevent the batter from spreading out all over the place metal rings are placed in the pan and the batter is poured into them so that when they expend, they expand upwards in the circular shape.
English muffins are pretty easy to make and the rewards are well worth the effort to make them yourself! They end up nice and golden brown on the outside and light and fluffy on the inside. When they are fresh from the pan and still warm it is really hard to resist cracking them open right away, topping them with butter and waiting for it to melt and get sucked into all of the nooks and crannies. Once the butter has melted, you add some marmalade and then its like having heaven for breakfast. When you first bite into it you get the slightly crisp outside along with the sweet and tart marmalade and then you hit the warm, soft and buttery inside which just dances in you mouth.
The English muffins will keep well in a sealed container for a few days. Although they are best just the way they are when they are first made, on the days following I like to toast the insides after slicing them open which adds a nice extra bit of crunch.
English Muffins
(makes 8 muffins)Printable Recipe
Ingredients:
1/2 cup powdered milk
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon butter (melted)
1 cup hot water
2 1/4 teaspoons dry active yeast (1 envelope)
1/8 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
corn meal
1/2 cup powdered milk
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon butter (melted)
1 cup hot water
2 1/4 teaspoons dry active yeast (1 envelope)
1/8 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
corn meal
Directions:
1. Combine the powdered milk, sugar, salt, butter and water and stir until the sugar and salt have dissolved.
2. Combine the yeast, sugar and water in another bowl and let sit until frothy.
3. Combine the mixtures and mix in the flour.
4. Cover and let sit in a warm spot for 30 minutes.
5. Mix in the salt and baking soda.
6. Grease the insides of the 3 inch metal rings and place them on a pan heated to medium-low.
7. Sprinkle some cornmeal into each ring and then place 1/4 cup of the batter into each one.
8. Cover and cook until golden brown, about 5-6 minutes.
9. Sprinkle the tops with cornmeal, flip the rings using tongs and cook until golden brown on the other side, about 5-6 minutes.
10. Repeat until you have cooked them all.
1. Combine the powdered milk, sugar, salt, butter and water and stir until the sugar and salt have dissolved.
2. Combine the yeast, sugar and water in another bowl and let sit until frothy.
3. Combine the mixtures and mix in the flour.
4. Cover and let sit in a warm spot for 30 minutes.
5. Mix in the salt and baking soda.
6. Grease the insides of the 3 inch metal rings and place them on a pan heated to medium-low.
7. Sprinkle some cornmeal into each ring and then place 1/4 cup of the batter into each one.
8. Cover and cook until golden brown, about 5-6 minutes.
9. Sprinkle the tops with cornmeal, flip the rings using tongs and cook until golden brown on the other side, about 5-6 minutes.
10. Repeat until you have cooked them all.
Tips: You could use cookie cutters, tuna cans or mini spring form pans that are about 3 inches instead of getting dedicated English muffin rings.
Use in:
Peameal Bacon and Kimchi Breakfast Muffin
Similar Recipes:
Dorayaki
Banana Pancakes
