English Muffin Toasts Food

ENGLISH MUFFIN FRENCH TOAST!

Steps:

• Whisk eggs in small bowl until frothy. Add milk, sugar and cinnamon. Whisk well. Transfer to shallow dish. (Can be made ahead and refrigerated, covered airtight, for as long as 3 days.).
• To cook, open English muffins; place in milk mixture, cut-side down, for about 4 minutes. Turn and soak 1 minute more.
• Heat greased nonstick skillet over medium heat. When hot, cook muffins, cut-side down, until browned, about 3 minutes. Turn, brown other side, about 3 minutes more.
• Can be kept warm in 200 degree oven while cooking remaining muffins. Serve hot with warm maple syrup passed separately.

25 BEST WAYS TO USE ENGLISH MUFFINS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an English muffin recipe in 30 minutes or less!

ENGLISH MUFFIN TOASTS

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Cut muffins crosswise (not horizontally) into 1/3-inch-thick strips. Arrange muffin strips, cut sides down, in 1 layer on a large baking sheet, then brush strips evenly with all of butter. Bake, moving darker toasts to center and paler toasts to edges of sheet, until tops are pale golden, 10 to 15 minutes. Turn slices over and bake until toasts are golden on both sides, about 10 minutes more. Sprinkle buttered sides of toasts with salt, then serve warm or at room temperature.

ENGLISH MUFFIN TOASTING BREAD

Steps:

• Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large bowl, or the bowl of a stand mixer. Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. Be sure to stir the liquid well before measuring its temperature; you want an accurate reading. If you don't have a thermometer, the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water.
• Pour the hot liquid over the dry ingredients in the mixing bowl. Using an electric beater, or stand mixer with beater attachment, beat at high speed for 1 minute; the dough will be smooth and very soft. If you don't have a stand or electric hand mixer, beat by hand for 2 to 3 minutes, or until the dough is smooth and starting to become elastic.
• Lightly grease an 8½×4½-inch loaf pan, and sprinkle the bottom and sides with cornmeal. Scoop the soft dough into the pan, leveling it in the pan as much as possible.
• Cover the pan, and let the dough rise until it's just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn't be more than, say, ¼-inch over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn't very cold. While the dough is rising, preheat the oven to 400°F.
• Remove the cover, and bake the bread for 22 to 27 minutes, until it's golden brown and its interior temperature is 190°F.
• Remove the bread from the oven, and after 5 minutes, turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.

ENGLISH MUFFIN WITH SCRAMBLED EGG AND HAM

Steps:

• Toast muffin halves lightly. In small pan, scramble eggs with milk and butter. Stir in mayonnaise.
• Spoon egg mixture onto muffin halves. Top with ham and grill/broil 2-3 minutes. Garnish with chives or onion.

TOASTED ENGLISH MUFFINS WITH CHEESE

Steps:

• Mix the cheddar cheese, mayonnaise, curry powder, olives and green onion, if using, together.
• Spread on toasted muffins; put in the oven at 350°F for 8-10 minutes.