Homemade English Muffins

English Muffins

English Muffins

In attempt to be more conscious of the processed foods I am putting in my body, I decided to try to make my own English muffins. I was a little bit intimidated, but for my first attempt I was quite pleased! I found a recipe from Alton Brown on the Food Network website, but I ended up preparing them a bit differently than the original recipe. See my notes at the bottom. BAKE UP, BITCHES!




1/2 cup non-fat powdered milk
1 tablespoon sugar
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 envelope dry yeast
1/8 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour, sifted (I used 1 and 1/3 cups whole wheat flour and 2/3 of a cup of all-purpose flour to make them a bit more healthy.)
Non-stick vegetable spray
Not mentioned, a few tablespoons of cornmeal


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. (I let mine rise for a bit longer.)

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.

*Cook’s Note: Small tuna cans with tops and bottoms removed work well for metal rings.

I do not have an electric griddle, nor do I have metal rings or an ice cream scoop so, I improvised. After preparing the dough, I heated a large frying pan with a tiny bit of vegetable oil on medium low heat. In the mean time, I covered a plate with the cornmeal and dropped about 1/3 cup balls of dough to cover with cornmeal. The dough was very very sticky. I cooked the dough balls in the pan for about 5 minutes on each side, 3 at a time. Then placed them on a greased cookie sheet. Once all 6 muffins were browned on both sides in the frying pan, I put them in a 350 degree oven for about 10 minutes to finish baking. They turned out wonderful!!


Read the original recipe, here: http://www.foodnetwork.com/recipes/alton-brown/english-muffins-recipe.html?oc=linkback


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