Recipe: English Muffin Recipes (12)

ENGLISH MUFFINS

2 tbsp. sugar
1 tsp. salt
1 pkg. active dry yeast
5 cups all-purpose flour
1 1/2 cups milk
1/4 cup butter or margarine
1 egg
2 tbsp. yellow cornmeal
Salad oil

Prepare about 3 1/2 hours before serving or up to 1 week ahead. In large bowl, combine sugar, salt, yeast and 1 1/2 cups flour. In 1 quart saucepan over medium heat, heat milk and butter or margarine until very warm (120 to 130 degrees). Butter or margarine does not need to melt completely. With mixer at low speed, gradually beat liquid into dry ingredients until just blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Gradually beat in egg and 1 cup flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (about 2 cups) to make a stiff dough. Turn dough into lightly floured surface and knead just until well mixed, about 2 minutes. Shape dough into a ball and place in greased large bowl, turning dough over so that the top is greased. Cover with towel; let rise in warm place (80 to 85 degrees), away from draft, until doubled, about 1 1/2 hours. Punch down dough. Turn dough into lightly floured surface; cover with bowl for 15 minutes and let dough rest. Meanwhile, place cornmeal in a pie plate. With lightly floured rolling pin, roll dough about 3/8 inch thick. With 3-inch round cookie cutter, cut dough into circles; reroll scraps to make 18 circles. Dip both sides of each circle in cornmeal; place circles about 1 inch apart on 2 small cookie sheets. Cover with towel; let rise in warm place until doubled, about 45 minutes. Lightly brush 12-inch skillet with salad oil. Warm skillet until hot over medium heat. Place 6 circles in skillet; cook 8 minutes on each side or until browned. Repeat with remaining circles. Cool muffins on wire rack. If using later, wrap with plastic wrap or foil. Just before serving, split each muffin horizontally in half with tines of fork; toast in toaster until golden; serve hot. Makes 18 English muffins.. They're delicious and nothing beats homemade.

WHOLE WHEAT ENGLISH MUFFINS

1 tbsp. of 1 pkg. dry yeast
3/4 cup lukewarm water
3/4 cup skim milk
3 tbsp. oil or melted butter
1 egg
1 tbsp. honey
4 cups whole wheat bread flour
1/4 cup non-instant, non-fat dry milk powder
1 1/2 tsp. sea salt
Cornmeal

Sprinkle yeast over water, stir in honey, let stand until yeast bubbles; 5 to 10 minutes. Scald milk and cool to lukewarm. In separate bowl stir together 2 cups flour with milk powder and salt. Add cooled milk to yeast mixture, stir in oil, egg and honey. Beat well with electric mixer on low. Add flour mixture and beat well. Add remaining flour, a cup at a time, stirring by hand until dough is stiff, but smooth. Knead on lightly floured board until dough is firm and elastic. Put dough in greased bowl, turn dough to grease all surfaces. Cover with cloth, let dough rise 1 hour. Roll dough on floured board to 1/3" thickness, let rest 3 minutes. Cut flour with floured biscuit cutter. Place muffins on cookie sheet covered with cornmeal. Sprinkle more cornmeal on top of muffins. Let rise for 30 minutes. Heat ungreased skillet until drop of water bounces, reduce to low. Bake muffins on skillet for 7 minutes, on each side.

SOURDOUGH ENGLISH MUFFINS

1 cup starter
3/4 cup buttermilk
2 3/4 cups flour
6 tbsp. cornmeal
1 tsp. baking soda
1/4 tsp. salt

Mix starter and buttermilk. Add sifted flour, 4 tablespoons cornmeal, soda and salt. Stir well. Turn out onto floured board. Knead until smooth and elastic adding more flour if needed. Roll dough to 3/8 inch. Let rest a few minutes. Cut dough into muffins. Sprinkle sheet of wax paper with half of remaining cornmeal, put muffins on and sprinkle the rest of cornmeal over top. Cover and let rise until light (about 45 to 60 minutes). Bake on medium, lightly greased grill about 30 minutes. Turn often. Cool, split, toast and serve with butter. Makes 12 to 14 muffins.

WHOLE GRAIN ENGLISH MUFFINS

1 pkg. dry yeast
4 to 4 1/2 cups all-purpose flour
1 cup wheat flour
1/2 cup wheat germ or bran
1/2 cup rolled oats
1 cup milk solids
3 tbsp. sugar
2 tsp. salt
2 cups water
1/2 cup.corn oil
1/2 cup cornmeal

Mix yeast in 1/2 cup warm water. In a large bowl combine 2 cups flour, wheat flour, wheat germ, oats, milk solid, sugar and salt. Mix well. Add 1 1/2 cups warm water, yeast and oil. Blend at low speed until moistened. Beat 3 minutes at medium speed. By hand stir in remaining flour to make a firm dough. Knead 5 minutes. Place in a greased bowl. Cover, let rise until doubled. Roll dough 1/2 inch thick. Cut into circles (tuna can size). Place on ungreased cookie sheet spread with cornmeal. Let rise until double (about 30 minutes). Bake on oiled griddle until golden brown.

ENGLISH MUFFINS IN A LOAF

5 1/2 to 6 cups flour
2 pkg. Fleischmann's active dry yeast
1 tbsp. sugar
2 tsp. salt
1/4 tsp. baking soda
2 cups milk
1/2 cup water
*measure by spooning flour lightly into cup*

Combine 3 cups flour, yeast, sugar, salt, and soda. Heat liquids until very warm (120 to 130 degrees). Add to dry mixture; beat well. Stir in enough more flour to make a stiff batter. Spoon into two 8 1/2 by 4 1/2 inch pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover; let rise in warm place for 45 minutes. Remove form pans immediately and cool.

ENGLISH YORKSHIRE MUFFINS

2 eggs
1/2 cup flour
1/2 cup milk
1/2 tsp. oil
Pinch of salt

Grease muffin tin and keep warm. Beat eggs well. Add salt and oil, then milk. Beat to pancake consistency adding flour slowly. Heat oven to 450 degrees. Spoon mixture into muffin tin, no more than each muffin shape 1/2 full. Bake in hot oven. Muffins will puff up tall. Bake to golden brown. Serve with meat and gravy.

ENGLISH MUFFINS

4 cups water
1/3 cup sugar
2 tbsp. yeast
1/2 cup oil
9 cups flour
2 cups whole wheat flour
1 cup oatmeal
2 cups dried milk
4 tsp. salt
1/4 cup cornmeal

In large bowl mix flours, oatmeal, dried milk and salt. In smaller bowl add warm water, sugar and yeast; let dissolve 5 minutes. Add oil. Mix liquid and dry ingredients. Knead 5 minutes. Rise 1 hour. Roll out 1/2 inch thick, cut with 3 inch glass. Coat both sides with cornmeal. Fry, 5-6 at a time, with oil at 300-325 degrees for 8 minutes or less until brown outside and done on inside. Serve toasted with butter, honey.

ENGLISH MUFFINS

1 cup milk, scalded
1/4 cup butter, oil or margarine
1 cup warm (105 to 115 degrees) water
5 to 6 cups flour (white, wheat or combination)
Cornmeal
2 tbsp. sugar or honey
1 tbsp. salt
1 pkg. dry or compressed yeast

Mix together hot milk, shortening, sugar and salt. Cool. Dissolve yeast in warm water and add to milk mixture. Add 3 cups flour and beat until smooth. Gradually add more flour until soft dough is formed. Turn out on floured board and knead 8-10 minutes until elastic, adding flour as needed. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled in bulk, about 1 hour. Punch down. Divide in half. On floured board, roll to 1/2 inch thickness and cut as many circles as you can. Move circles to cookie sheet sprinkled with cornmeal. Sprinkle tops too. Collect scraps and roll out until dough is all used. Let rise until doubled. To bake, heat a griddle or electric skillet to about 350 degrees. Grease lightly. Brown each side, 10-15 minutes each. To cut, insert tines of fork all around edges and pull apart.

OATMEAL ENGLISH MUFFINS

2 cups boiling water
1 cup oatmeal
1/2 cup molasses
1 tsp. salt
1/2 cup margarine

Mix together and cool to lukewarm. Dissolve 2 packages yeast in 1/2 cup lukewarm water. Mix into first mixture and add approximately 6 cups flour, one cup at a time. Put onto pastry board and knead about 10 minutes. Roll out 1/2 inch thick. Cut with 3 1/2 inch round cutter. Place on pan sprinkled with cornmeal. Cover. Let rise 1 hour. Bake on medium-hot griddle 7-10 minutes; turn and bake 7-10 minutes. Cool and enjoy.

WHOLE WHEAT BRAN ENGLISH MUFFINS

2 envelope dry yeast
1 1/2 cups very warm water
1 tbsp. nonfat dry milk
4 1/2 to 5 cups sifted bread flour & whole wheat flour, divided
1 tsp. salt
Unprocessed bran

Sprinkle yeast over very warm water in large bowl, 105 to 115 degree water. Add dry milk, 2 1/2 cup of sifted flour and salt; beat well. Cover and let rise in warm place for 1 hour. Punch dough down. Add 2 to 2 1/2 cups flour or enough to make a stiff dough. Turn out on lightly floured surface. Knead 8 to 10 minutes or until smooth and elastic. Place in lightly oiled bowl, turn to coat. Cover, let rise in warm place until doubled in size, about 1 hour. Punch dough down. Pat out on work surface to 1/2" thickness. Cut into 3" rounds. Dust both sides of round with bran. Let rise, covered until double about 30 minutes. Brown muffins on both sides on lightly greased griddle or in skillet over medium heat. Split muffins with fork and toast.

BLUEBERRY ENGLISH MUFFINS

1 pkg. dry yeast
1 cup warm water
3 1/4 cup all purpose flour, divided
2 tbsp. honey
2 tbsp. unsalted margarine, melted
1/2 tsp. salt
1 cup fresh or frozen blueberries, thawed and drained
2 tbsp. cornmeal, divided

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add 2 cups flour, honey, margarine, and salt; mix well. Stir in enough remaining 1 1/4 cups flour to make a soft dough. Gently knead in blueberries. Turn dough out onto a lightly floured surface; roll to 1/2 inch thickness. Cut dough into rounds with a 3 inch cutter. Sprinkle 2 baking sheets with 1 tablespoon cornmeal. Transfer dough rounds to baking sheets, placing 2 inches apart. Sprinkle remaining 1 tablespoon cornmeal evenly over tops of muffins. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk. Heat an electric skillet on medium heat (350 degrees) until hot. Using a wide spatula, transfer muffins to skillet, 7 at a time. Cook, partially covered, 5 minutes. Turn muffins over. Cook, partially covered. An additional 8 to 10 minutes. Remove from skillet and let cool on wire racks. Repeat with remaining muffins. Yield: 14 muffins (150 calories.)

RAISIN ENGLISH MUFFINS

1 cup milk
1/4 cup water
1/4 cup butter or margarine
2 eggs
1 cup raisins
1/4 cup packed brown sugar
1 tsp. salt
1 pkg. dry yeast
4 to 4 1/2 cups flour
1/4 cup corn meal
3 tsp. cinnamon

In saucepan heat milk, butter and raisins until warm. Mix yeast with water and let stand a few minutes, then add to the milk. Add the rest of the ingredients except the cornmeal. Cover and let rise in warm place until light, 30-45 minutes. Knead dough until smooth. Roll out dough. Cut with a round cookie cutter. Press in corn meal and put on cookie sheet. Let rise for 30-40 minutes covered. Bake at 350 degrees for 10-15 minutes.