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Friday, August 5, 2011

English Muffins

I've been wanting to try English Muffins for a while now, and finally got around to it yesterday with my friend, Christy.  They were definitely yummy enough to post.  Split a fresh one open, toast it, and slather it with lots of butter and you are in for a treat. Yesterday I ate 3.  And a half.  Oops.  They also freeze beautifully, and are perfect for make ahead McMuffin-style breakfast sammies (my all-time fav breakfast).  Cooked on a griddle instead of in the oven, these babies were a cinch to make!  

English Muffins

1 cup milk
2 tablespoons white sugar
1 scant tablespoon yeast
1 cup warm water
1/4 cup vegetable oil (original recipe called for melted shortening)
6 cups all-purpose flour
1 teaspoon salt

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 large bowl or bowl of your mixer, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.  Add 3 cups of flour, vegetable oil, and cooled milk.
Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead for 3 minutes. Place in greased bowl, cover, and let rise until doubled.
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 griddle or electric skillet to low (250 degrees). Cook muffins on griddle about 10 minutes on each side.  Allow to cool.  Makes about 18 muffins.  

Recipe source:


  1. what point do you use the 1/4 cup oil?

  2. Sorry, I left that out! Thanks for catching it! I've changed the recipe accordingly. Add the oil with the first 3 cups of flour and the cooled milk mixture. The original recipe called for melted shortening, but I didn't want to bother with that and the vegetable oil worked fine for me. :)

  3. Thanks Alycia...there turned out pretty dense when I made them without oil. I'll give them another chance now that I know I was completely missing an ingredient!