Some mornings I will have an egg and prosciutto panini. Since I am not a big fan of eggs, this sandwich makes a rare appearance. It is good though!
Then there are those mornings I want something simple. Simple, yet tasty. That is when an English Muffin is the perfect breakfast.
There is something wonderful about all of those little holes filling themselves with butter. Waiting for me to take a big bite! I know the butter will drip down my chin, but I just don’t care.
For some reason, I have shied away from making English Muffins. I couldn’t really imagine making a bread on a griddle.
I finally decided to take the plunge. It wasn’t as hard or as scary as I thought! I am happy to share this recipe with you.
- 1/4 cup warm water
- 1 package dry yeast (or 1 Tablespoon)
- 1 cup whole wheat flour, plus more as needed
- 2 cups white flour
- 1 tsp. salt
- 1 cup milk
- 3 Tablespoon oil
- 1 Tablespoon honey or sugar
- 1 egg
- cornmeal as needed
- Sprinkle yeast over warm (about 105 degree F) water and let stand until foamy, about 10 minutes
- In a large bowl, mix flours and salt
- In a separate bowl, mix milk, oil and honey. Add egg and stir until well blended. Stir in the yeast mixture.
- Add liquid to about half of the dry ingredients and mix well, with a stand mixer or by hand. I was able to use a wooden spoon. The dough will be soft and somewhat sticky. Turn the dough out onto a floured work surface and knead for several minutes. If too sticky to knead, add flour, a tablespoons at a time. Put dough in a well oiled bowl, cover with plastic wrap or damp towel. Let rise in a warm place until doubled in size. About 1 hour. (Time will vary depending on room temperature.)
- Turn risen dough out onto a work surface that has been liberally dusted with cornmeal and pat or roll to about 1/2 inch thick.
- Cut into rounds, approximately 3 inches, using a cookie cutter, biscuit cutter, tin can or jar lid. Combine the scraps of the dough, press to 1/2 inch thickness and cut more muffins. Use as much dough as possible.
- Cover the muffins with a towel and let rise for 20 - 30 minutes.
- Heat a pancake griddle over medium-low heat. Sprinkle with corn meal.
- Using a spatula, carefully transfer to griddle. Cook about 5 minutes on each side. Then cook for another 2 - 3 minutes per side. The outsides should be nice and brown and the insides should be soft, but not gooey.
- Cool on wire rack. Split with a fork and enjoy!
Thank you for stopping by and I hope you will give these a try. Let me know what you think about them. You will never want another store bought muffin!
This recipe was given to me by my friend Dawn at Spatulas On Parade and was originally adapted from You Made That?
Here are a couple more great breakfast recipes.
Latest posts by Cynthia (see all)
- Broccoli Apple Salad with Tahini Dressing, a clean eating recipe - January 20, 2017
- This is How We Roll Thursday Link Party #99 - January 19, 2017
- Lentil soup with squash and kale; a vegetarian one pot meal - January 16, 2017