How To Make English Muffins Light Fluffy Inside Crispy Outside Best English Muffin Food

HOW TO MAKE ENGLISH MUFFINS. LIGHT & FLUFFY INSIDE, CRISPY OUTSIDE - BEST ENGLISH MUFFIN RECIPE.

Steps:

• Place the flour, salt, sugar, baking soda and yeast in the bowl of your food processor or stand mixer.
• Warm the milk and butter together until the butter melts, then whisk in the egg.
• Pour this mixture into the dry ingredients and run the processor or mixer until a dough comes together.
• Turn the dough out onto a well floured work surface and dust the top of the dough with flour as well.
• Knead the dough for 2 minutes, sprinkling with extra flour whenever it gets too sticky.
• Roll the dough out to a thickness of 1 inch or 25mm and using a cookie cutter, press out the muffins. Re-roll the off-cuts and continue pressing out muffins until all the dough is used. This recipe will make 12 to 14 muffins.
• Dust a large baking sheet with cornmeal, transfer the muffins to the sheet, then dust the tops of the muffins with cornmeal.
• Cover the muffins lightly with cling wrap and allow them to rise for 20 minutes in a warm place.
• Heat a heavy based pan over medium heat and cook the muffins for 3 to 5 minutes per side until browned and crisp.
• Return the muffins to the baking sheet and bake them in a preheated oven at 170c or 325f for 12 minutes.
• Remove from the oven and cool on wire racks. The muffins will keep for up to 2 weeks stored in an airtight container.

ENGLISH MUFFINS

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.