WONDERFUL ENGLISH MUFFINS
When I was growing up on a farm, my mom always seemed to be making homemade bread...nothing tasted so good! Now I like to make these simple yet delicious muffins for my own family. -Linda Rasmussen, Twin Falls, Idaho
Provided by Taste of Home
Time 55m
Yield 12 muffins.
Number Of Ingredients 11
Steps:
- Scald milk in a saucepan; add butter, sugar and salt. Stir until butter melts; cool to lukewarm. In a small bowl, dissolve yeast in warm water; add to milk mixture. Stir in all-purpose flour and 1 cup whole wheat flour until smooth. Add sesame seeds, poppy seeds and enough remaining whole wheat flour to make a soft dough., Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour., Punch dough down. Roll to 1/3-in. thickness on a cornmeal-covered surface. Cut into circles with a 3-1/2-in. or 4-in. cutter; cover with a towel and let rise until nearly doubled, about 30 minutes., Place muffins, cornmeal side down, in a greased skillet; cook over medium-low heat for 12-14 minutes or until bottoms are browned. Turn and cook about 12-14 minutes or until browned. Cool on wire racks; split and toast to serve.
Nutrition Facts : Calories 240 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 248mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein.
TRADITIONAL ENGLISH MUFFINS RECIPE BY TASTY
Here's what you need: milk, water, sugar, fresh yeast, butter, flour, salt
Provided by Samira Rueda
Yield 6 servings
Number Of Ingredients 7
Steps:
- Warm up the milk at 45°C, mix in the yeast, and set aside.
- Combine flour, salt, water, sugar, and butter. Then, add the milk mixture to the flour bowl.
- Knead dough until homogenous.
- Rest for 1.5 hours at room temperature (or let rest overnight in the fridge).
- Roll out dough and with a cookie cutter and cut circles to form English muffins. Let circles rise for 45 minutes.
- Sprinkle with corn meal and cook on low heat, until golden brown on each side.
- Serve warm, accompanied by jam and butter.
- Enjoy!
Nutrition Facts : Calories 317 calories, Carbohydrate 57 grams, Fat 5 grams, Fiber 1 gram, Protein 8 grams, Sugar 3 grams
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
TRADITIONAL ENGLISH MUFFINS
Makes 8
Number Of Ingredients 10
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, beat bread flour, warm milk, egg, butter, sugar, yeast, salt, and baking powder at low speed until combined. Switch to the dough hook attachment. With mixer on medium-low speed, beat until smooth and elastic, about 5 minutes. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in refrigerator overnight. (Alternatively, cover and let rise in a warm, draft-free place [75°F/24°C] until doubled in size, about 1 hour.)
- In a small bowl, whisk together semolina flour and cornmeal. Sprinkle a layer of semolina mixture over a well-seasoned cast-iron griddle. Line a rimmed baking sheet with parchment paper. Sprinkle semolina mixture over prepared baking sheet. Butter 8 (3¾x1-inch) English muffin rings. For a small, single-burner griddle, place 4 rings on griddle; set aside remaining 4 rings. For a large, double-burner griddle, place all 8 rings on griddle.
- Let dough come to room temperature. On a lightly floured surface, divide dough into 8 equal portions. Shape each portion into a ball, and roll each ball into a 3½-inch disk. Place 1 disk in each prepared muffin ring. Sprinkle tops lightly with semolina mixture. Cover loosely with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) for 20 minutes.
- Preheat oven to 350°F (180°C).
- Place griddle on stove, and heat over medium-low heat, allowing muffins to come to temperature with pan. Cook, moving pan around occasionally for even heat, until muffins are golden brown on bottom, 5 to 7 minutes. Turn muffins, and remove rings; cook until golden brown on both sides and an instant-read thermometer inserted in center registers 190°F (88°C), about 5 minutes more. If muffins register below 190°F (88°C) but are golden brown, place on prepared baking sheet, and cover with foil.
- Bake for 5 to 10 minutes. Let cool completely on a wire rack. If using a single-burner griddle, remove pan from heat, and allow to return to room temperature. Wipe pan clean, and sprinkle with remaining semolina mixture. Place remaining 4 muffins on griddle.
- Place griddle on stove, and heat over medium-low heat, allowing muffins to come to temperature with pan. Repeat procedure as directed. Store in an airtight container for up to 5 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.
TRADITIONAL ENGLISH MUFFINS
Our neighbors love these yeast treats I make. They tell me my muffins taste so much better than store-bought ones!
Provided by Taste of Home
Time 50m
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast and sugar in 2 cups water. Beat in eggs, honey, salt, 2 cups flour and remaining water. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. On a floured surface, roll to 1/2-in. thickness. Cover and let stand for 5 minutes. Cut into 4-in. circles. Place 2 in. apart on greased baking sheets. , Bake at 375° for 8 minutes or until bottom is browned. Turn and bake 7 minutes longer or until second side is browned. Cool on wire racks. , To serve, split with a fork and toast.
Nutrition Facts : Calories 139 calories, Fat 1g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 70mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.
ENGLISH MUFFINS
Crusty and filled with nooks and crannies. Plain, buttered, jammed or crammed? When you make these babies fresh, you may just like 'em in the raw... prep time includes rising time.
Provided by skat5762
Categories Yeast Breads
Time 3h8m
Yield 12 muffins
Number Of Ingredients 6
Steps:
- Sift the flour and salt into a bowl and leave in a warm place.
- Dissolve the yeast and sugar in warm milk.
- Let froth, then mix in the butter.
- Stir all the liquid into the warm flour and beat well until smooth and elastic.
- Cover and proof in a warm place for 50 minutes or until doubled in bulk.
- Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape.
- Round up the dough, roll into a thick sausage shape and slice into 8 to 10 portions, each about 1 1/2 to 1 3/4 inch thick.
- Shape each one into a round with straight sides.
- Put onto a greased baking sheet.
- Cover (use greased plastic wrap) and put in a warm place to proof for 30-40 minutes or until springy to the touch.
- Leave room for expansion and be careful not to over-proof, as the muffins will get flabby and lose their shape.
- Warm and grease the bakestone lightly.
- Lift the muffins carefully onto the bakestone and cook over very moderate heat (about 350-degrees) for 8-10 minutes until pale gold underneath.
- Turn and cook the other side.
- Wrap in a cloth and keep warm if cooking in batches.
- To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter.
- Apple butter ain't bad either.
- Enjoy.
ENGLISH MUFFINS
Make and share this English Muffins recipe from Food.com.
Provided by Morton Design Graph
Categories Yeast Breads
Time 2h25m
Yield 20 muffins
Number Of Ingredients 10
Steps:
- Since you cook these on top of the stove, there is no need to preheat the oven.Proof the yeast in the l/2 Cup of lukewarm milk with the sugar.Scald the 1 cup of milk, melt the butter in it and let cool to lukewarm.
- Add the salt and the slightly beaten egg to the milk-and-butter mixture. Pour the yeast sponge into a large mixing bowl and blend in the milk-butter-and-egg mixture. Add the flour, a little at a time,mixing together well.
- Turn the dough out onto a lightly floured work surface and knead, adding more flour if necessary.
- Knead until elastic and shiny.
- Then place the dough in a large buttered bowl, cover with a towel and let rise for at least 1 hour, until doubled in bulk.
- Meanwhile, pour the cornmeal onto a platter and set aside. Take the dough out onto the work surface and knead again for a couple of minutes.
- Roll it out with a rolling pin to a thickness of about 1/3" and, with a glass or a large biscuit cutter, cut out round cakes.
- Put these onto the platter with the cornmeal, press down slightly and turn to get the other side covered with cornmeal.
- Place on a baking sheet and cover with a towel.
- Let stand for about 20 to 30 minutes or until doubled in size. Place a skillet over medium heat and when hot, brush with a little melted butter, turn the heat low and place about 5 to 6 muffins in the pan.
- Cook for approximately 5 minutes on each side, or until they are slightly brown.
- Cool on a rack.
- Toast after they are completely cooled off and right before serving them.
Nutrition Facts : Calories 165.3, Fat 4.8, SaturatedFat 2.7, Cholesterol 21, Sodium 219.2, Carbohydrate 26.1, Fiber 1.1, Sugar 1.4, Protein 4.2
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