Quick and easy English Muffin recipe (better than store-bought)

Quick and Easy English Muffins

 

I have always love English muffin – the texture and the yeasty scent.  I remembered nothing really interest me in McD’s menu except their muffin items !   I tried making English muffins previously but it was just too much hassle.  Then I found this quick and easy recipe!  I tweaked a little and got the texture that I wanted.  Please note that this is a different recipe from traditional recipes as the whole process is being sped up – about 1.5 hours to serve.  Therefore, you will find that the dough is not that wet or sticky.  They are best eaten fresh.  Any left over is best to be stored in freezer or fridge. The best part of this is that these English muffins have NO addictives and preservatives.  Enjoy !

Ingredients:

270 gms

Bread Flour (or all purpose).  I usually use 3/4 of white flour and ¼ wholewheat for more nutrition

14 gms

Instant Yeast 

8 gms

Sugar

½ teaspoon

Salt

90 ml

Milk (reduced fat or whole milk)

120ml

Water

1 tablespoon

Vegetable Oil (I use avocado oil)

3 tablespoons

Cornmeal / semolina / grinded almonds / grinded flaxseed

add

Butter (for greasing griddle)

 

 Directions:

  1. Combine all ingredients (EXCEPT cornmeal or any of its substitute!) and mix thoroughly, for about 5 minutes. 
  2. Once mixed, scrape dough from bowl onto a lightly floured counter top. Fold dough over a few times, until you make a nice, smooth ball. Place in a greased bowl and allow to rise in a warm place for about 20min.
  3. Punch down dough and lay out on a surface sprinkled with flour. Roll out to desired thickness. the muffins rise somewhat, so roll them out about 1/4" thinner than what you would like the final product to be. Cut out circles with a floured round cutter (maybe 3” is good). Re-roll and cut out the leftover dough. Cover the muffins with a damp cloth and let rest for about 40 – 60 min. Sprinkle a baking sheet heavily with cornmeal, semolina, grinded flaxseed or almonds, and place the muffins on the sheet; they can be fairly close together. Either way, sprinkle the tops of the muffins with additional cornmeal, semolina, grinded flaxseed or almonds.
  4. Heat a frying pan or griddle to very low heat. Do not grease, but sprinkle with 1-2 tsp cornmeal or its substitute. Place muffins in pan and cover to cook for 6-7 minutes on each side.
  5. Remove from pan & cool on a cooling rack. Store muffins in the fridge or freezer.

 

 

 

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