ENGLISH MUFFINS
I've used this delicious recipe for about 29 years. They are very good... much better than any store-bought English Muffins I've ever had.
Provided by LindaPinda
Categories Bread Yeast Bread Recipes English Muffin Recipes
Time 2h15m
Yield 18
Number Of Ingredients 7
Steps:
- 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 small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
- 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 greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.
Nutrition Facts : Calories 190.1 calories, Carbohydrate 34 g, Cholesterol 1.1 mg, Fat 3.5 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 136.2 mg, Sugar 2.1 g
EGGS BENEDICT
Provided by Alton Brown
Time 13h55m
Yield 8 muffins
Number Of Ingredients 24
Steps:
- Combine the flour, nonfat dry milk, sugar, yeast, and salt in the bowl of a stand mixer. Mix on low for 10 seconds using the paddle attachment.
- Put the water and shortening in microwavable container and heat to 120 to 130 degrees F, approximately 2 minutes. Stir until the shortening is thoroughly melted. Add the water mixture to the dry ingredients and mix on medium speed until well combined, stopping to scrape down the bowl halfway through mixing, about 3 minutes. Cover the bowl with plastic wrap and refrigerate overnight.
- Remove the dough from the refrigerator, uncover and mix on medium speed, using the paddle attachment, for 3 minutes.
- Position the 8 cans on a half sheet pan and generously spray the rings and pan with nonstick spray. Sprinkle 1/2 teaspoon of oats in the bottom of each ring. Scoop the dough, with a 2-ounce ice cream scoop or disher, into the rings, dividing the dough evenly between the rings. Sprinkle each top with 1/2 teaspoon of oats. Cover with parchment and let sit in a warm place for 60 minutes.
- Heat the oven to 400 degrees F.
- Leave the parchment in place and set a second sheet pan on top. Bake for 20 minutes then remove the top half sheet pan. Continue to bake until the muffins reach an internal temperature of 210 degrees F on an instant-read thermometer, and are lightly browned, about 5 to 10 minutes.
- Remove the pan with the muffins still in the rings, to a cooling rack for 10 minutes. Slide a knife around the perimeter of the ring to loosen. Cool completely before splitting with a fork. To serve, toast under broiler for 3 to 4 minutes.
- Put 4 (6-ounce) custard cups in a 6-quart deep, straight-sided saute pan or rondeau. Add 4 quarts of water or enough to cover the cups by at least 1/4-inch. Add the vinegar and salt to the water and put the pan over high heat. Heat just until the water begins to boil and the cups clatter against the bottom of the pan, 20 to 25 minutes.
- Adjust the heat to maintain a water temperature of 205 degrees F outside the cups. Break the eggs, 1 at a time, into another custard cup or ladle. Pour the eggs slowly into each of the cups, timing them about 10 seconds apart. Cook for 5 minutes each.
- Serve immediately or remove eggs from cups and transfer to an ice bath to stop cooking. Refrigerate for up to 6 hours in the ice bath.
- To reheat, bring water to a simmer, turn off the heat and add the eggs. Wait 1 to 2 minutes or until warmed through.
- Whisk together the egg yolks, water, salt and 1/4 teaspoon of the cayenne in a 2 quart saucier for 1 minute.
- Put the saucier over low heat and whisk vigorously, moving the pan on and off the heat every 10 to 15 seconds, bringing the mixture to 140 to 145 degrees F, on an instant-read thermometer, approximately 3 minutes. Add 1 piece of butter at a time, every 30 seconds, while continually whisking and moving the saucier on and off the heat. Maintain temperature around 120 to 130 degrees F throughout the remainder of the cooking process. Once half of the butter, or 8 pieces, have been added, add 1 tablespoon of lemon juice. Add the remaining 8 pieces of butter, 1 at a time, every 30 seconds, while continuing to move the saucier on and off the heat and maintaining 120 to 130 degrees F. After the last piece of butter has been added, add the remaining 1 tablespoon of lemon juice, the remaining 1/4 teaspoon cayenne, and the sugar and whisk for 1 to 2 minutes.
- Taste and add more lemon juice, as desired. Move immediately to a short, wide-mouthed thermos to hold for up to 2 hours. Reheat over low heat for 45 seconds.
- To build Eggs Benedict: Put the julienned Canadian bacon in 10-inch saute pan set over medium heat. Cook, stirring frequently, until heated through and beginning to turn lightly brown around the edges, approximately 4 to 5 minutes. Turn off the heat, but leave the bacon in the pan to keep warm until serving.
- For each serving, put 2 small dollops of hollandaise on a plate and set 1/2 an English muffin on top of each dollop. Put a small amount of Canadian bacon on top of each half and top with 1 warm poached egg and drizzle with hollandaise. Repeat with remaining ingredients and serve immediately.
PARSNIP MUFFINS
Provided by Alton Brown
Time 1h15m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Place the almonds in a single layer in a pie pan and place in oven. Heat the oven to 375 degrees F. Bake the nuts until lightly toasted, approximately 20 minutes while the oven heats. Meanwhile, spray a standard 12-cup muffin tin with the nonstick spray and set aside.
- Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.
- Whisk the eggs, yogurt, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and parsnips, and fold with a spatula until all of the flour is moistened, there will be some lumps. Divide the mixture evenly among the muffin cups using a level 2 1/2-ounce disher or 1/3 cup measure. Sprinkle the top of each muffin with the toasted almonds. Bake for 20 to 25 minutes or until the muffins reach an internal temperature of 210 degrees F and are golden brown, rotating halfway through baking. If needed, use a small knife or offset spatula to loosen the muffins and immediately remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days.
Nutrition Facts : Calories 241, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 48 milligrams, Sodium 231 milligrams, Carbohydrate 39 grams, Fiber 2 grams, Protein 5 grams, Sugar 21 grams
BLUEBERRY MUFFINS à LA ALTON BROWN (GOOD EATS ON FOOD NET
We tried this recipe because I was craving having blueberry streusel scones (# 244646) again. However, I am trying to cut down on my saturated fat and cholesterol, so we looked for something to fill that baked goods craving without blowing my daily saturated fat limit, and Alton Brown is often a decent place to start. We used whole wheat pastry flour with some flax meal thrown in for good measure, frozen blueberries allowed to thaw slightly, and a silicon muffin tin. They were somehow dense and light at the same time, and had an interesting buttermilk note (we assume from the yogurt). Also, Alton says muffins are really more like pancakes than cupcakes!
Provided by Chellerystick
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 380 degrees F.
- Whisk together "wet" ingredients: sugar, oil, egg and yogurt.
- Sift together "dry" ingredients: flour, baking soda, baking powder, and salt.
- Toss blueberries with 1 T. of dry mix.
- Add wet ingredients to the remaining dry ingredients.
- Stir mixture for a count of 10. (Do not overstir.).
- Add 1 cup blueberries to batter and stir 3 times. (Do not overstir.).
- Spray or line muffin tins and add batter (e.g. with #20 scoop).
- Press remaining berries lightly into tops of muffins.
- Put in oven and raise temp to 400.
- Bake 20 to 25 minutes; rotate at midpoint.
- Remove and invert onto towel to cool.
Nutrition Facts : Calories 287.8, Fat 10.5, SaturatedFat 1.8, Cholesterol 20.3, Sodium 205.7, Carbohydrate 45, Fiber 1, Sugar 19.5, Protein 3.9
BLUEBERRY MUFFINS
Steps:
- Preheat oven to 380 degrees F.
- In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
- In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.
- Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.
ENGLISH MUFFINS
Provided by Alton Brown
Time 57m
Yield 8 to 10 muffins
Number Of Ingredients 10
Steps:
- 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.
- 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.
CHOCOLATE LAVA MUFFINS
Steps:
- Preheat oven to 375 degrees.
- Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.
- In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.
- Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.
- While muffins are in oven, melt the ice cream in a small saucepan. Stir in the espresso powder. Serve over warm muffins.
ENGLISH MUFFIN ALTON BROWN
I just wanted the muffin recipe from Good Eats Episode: Little Big Lunch: Eggs Benedict Special Equipment: 8 (3 3/4-inch diameter by 2-inch tall) cans with tops and bottoms removed or 8 English muffin rings. Overnight refrigeration not included.
Provided by Charlotte J
Categories Quick Breads
Time 40m
Yield 8 muffins
Number Of Ingredients 9
Steps:
- Combine the flour, nonfat dry milk, sugar, yeast, and salt in the bowl of a stand mixer.
- Mix on low for 10 seconds using the paddle attachment.
- Put the water and shortening in microwavable container and heat to 120 to 130 degrees F, approximately 2 minutes.
- Stir until the shortening is thoroughly melted.
- Add the water mixture to the dry ingredients and mix on medium speed until well combined, stopping to scrape down the bowl halfway through mixing, about 3 minutes.
- Cover the bowl with plastic wrap and refrigerate overnight.
- Remove the dough from the refrigerator, uncover and mix on medium speed, using the paddle attachment, for 3 minutes.
- Position the 8 cans on a half sheet pan and generously spray the rings and pan with nonstick spray.
- Sprinkle 1/2 teaspoon of oats in the bottom of each ring.
- Scoop the dough, with a 2-ounce ice cream scoop or disher, into the rings, dividing the dough evenly between the rings.
- Sprinkle each top with 1/2 teaspoon of oats.
- Cover with parchment and let sit in a warm place for 60 minutes.
- Heat the oven to 400 degrees F.
- Leave the parchment in place and set a second sheet pan on top.
- Bake for 20 minutes then remove the top half sheet pan.
- Continue to bake until the muffins reach an internal temperature of 210 degrees F on an instant-read thermometer, and are lightly browned, about 5 to 10 minutes.
- Remove the pan with the muffins still in the rings, to a cooling rack for 10 minutes.
- Slide a knife around the perimeter of the ring to loosen.
- Cool completely before splitting with a fork.
- To serve, toast under broiler for 3 to 4 minutes.
More about "english muffin alton brown food"
HOW TO MAKE THE BEST EVER ENGLISH MUFFINS! PICTURE RECIPE ...
From thecountrybasket.com
5/5 (1)Category BreadsServings 21Total Time 1 hr 20 mins
THE ONE THING ALTON BROWN DOES TO MAKE PERFECT MUFFINS ...
From thekitchn.com
Estimated Reading Time 2 mins
HIGH RISING ENGLISH MUFFINS - COOKIE MADNESS
From cookiemadness.net
Reviews 23Servings 10Cuisine AmericanCategory Breakfast
- Heat milk in a microwave-safe measuring cup just until it boils. Add sugar and 1/2 teaspoon of salt and stir to dissolve. Stir in shortening and let cool to about 120 degrees F.
- In a separate bowl or measuring cup, combine the yeast and 1/3 cup of warm (115 degree) water. Let rest until yeast bubbles.
- In a mixing bowl, combine the flour, yeast mixture and milk mixture. Beat thoroughly with wooden spoon. Cover the bowl and let it rest in for 30 minutes in a warm place.
- Preheat a lidded sauté pan or skillet to 300 degrees (on my stove, it was low). A pan with non-stick surface won’t cook the bottom quite so much, but if all you have is a regular metal bottom pan, you can use that. I didn't grease either pan.
ALTON BROWN'S ENGLISH MUFFINS - RECIPE DIARIES
From recipe-diaries.com
Estimated Reading Time 3 mins
- 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.
- 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.
PARSNIP MUFFINS WITH TOASTED ALMOND TOPPING ... - ALTON BROWN
From altonbrown.com
4/5 (10)Estimated Reading Time 2 minsCategory BreakfastTotal Time 1 hr 15 mins
- Place the almonds in a single layer in a pie pan and place in oven. Heat the oven to 375ºF. Bake the nuts until lightly toasted, approximately 3 minutes, while the oven heats. Meanwhile, grease a standard 12-cup muffin tin with nonstick spray and set aside.
- Combine the flour, baking powder, baking soda, nutmeg, and salt in a large mixing bowl and whisk to combine. In a second bowl, whisk the eggs, yogurt, vegetable oil, and sugar until combined. Add the flour mixture and the parsnips to the wet mixture and fold with a spatula until all of the flour is moistened; there will be some lumps.
- Divide the mixture evenly among the muffin cups using a level 2 1/2-ounce disher or 1/3 cup measure. Sprinkle the top of each muffin with the toasted almonds. Bake until the muffins reach an internal temperature of 210ºF and are golden brown, 20 to 25 minutes, rotating halfway through baking. If needed, use a small knife or offset spatula to loosen the muffins and immediately remove them from the tin to a rack and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days.
ENGLISH MUFFIN ALTON BROWN RECIPE - FOOD.COM
From pinterest.com
2.5/5 (2)Total Time 40 minsServings 8
THE BEST HOMEMADE ENGLISH MUFFIN RECIPE (PLUS SANDWICH ...
From delishably.com
Estimated Reading Time 7 mins
SATURDAY MORNING WHOLE WHEAT ENGLISH MUFFINS | SAVOR THE ...
From savorthesweetlife.wordpress.com
Estimated Reading Time 2 mins
ENGLISH MUFFINS : RECIPES : COOKING CHANNEL RECIPE | ALTON ...
From cookingchanneltv.com
Cuisine AmericanTotal Time 57 minsServings 8-10Published 2011-09-23
THE BEST AND EASIEST RECIPE FOR HOMEMADE ENGLISH MUFFINS
From mmgood.com
ENGLISH MUFFINS RECIPE | ALTON BROWN | FOOD NETWORK
ENGLISHMUFFINALTONBROWN RECIPES
ALTON BROWN BLUEBERRY MUFFINS - ALL INFORMATION ABOUT ...
From therecipes.info
ENGLISH MUFFIN ALTON BROWN RECIPE - FOOD.COM | RECIPE ...
From pinterest.co.uk
ENGLISH MUFFINS | SAVOR THE SWEET LIFE
From savorthesweetlife.wordpress.com
ALTON BROWNS ENGLISH MUFFIN RECIPE | RECIPES, ENGLISH ...
From pinterest.nz
ALTON BROWN ENGLISH MUFFIN - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
ENGLISH MUFFIN ALTON BROWN | ENGLISH MUFFIN RECIPES ...
From pinterest.ca
ALTON BROWN CORN MUFFINS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
17 ENGLISH MUFFINS (ALTON BROWN) IDEAS | ENGLISH MUFFIN ...
From pinterest.com
ENGLISH MUFFIN ALTON BROWN RECIPE - FOOD.COM | RECIPE ...
From pinterest.fr
ENGLISH MUFFIN ALTON BROWN RECIPE - FOOD.COM | RECIPE ...
From pinterest.com
ENGLISH MUFFIN ALTON BROWN RECIPE - FOOD.COM | RECIPE ...
From pinterest.co.uk
ALTON BROWN MUFFIN MAN - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
ALTON BROWN ENGLISH MUFFINS - ALL INFORMATION ABOUT ...
From therecipes.info
ENGLISH MUFFIN ALTON BROWN - TFRECIPES.COM
From tfrecipes.com
EASY ENGLISH MUFFINS - FRIEDA LOVES BREAD
From friedalovesbread.com
PIN ON BREADS
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love