See Also: Cooking Club
English Muffins
From Dorothy McNett's recipes at www.dorothymcnett.com. Makes 8 nice muffins, about 3 inches in diameter. Sizes can vary a bit.
1/3 cup warm water
2 teaspoons active dry yeast (1 pkt.)
2 tablespoons unsalted butter, melted
1/2 cup milk, warmed
1/2 cup yogurt
2 teaspoons honey
1 teaspoon fine sea salt
1/2 teaspoon baking soda
2 cups unbleached whole wheat flour
1/2 cup or more of cornmeal for coating for baking
2 tablespoons unsalted butter
Measure the warm water (not hot) in glass measuring cup and add the yeast, set aside. In glass batter bowl heat the butter and milk in microwave about 30 -45 seconds to melt the butter and just get the milk warm, 100 - 110 degrees on a thermometer. Whisk in the yogurt, honey, salt, baking soda and the yeast mixture. Add the flour and with a spatula or spoon beat until well combined. Cover bowl and let rest in a warm draft-free place a to 1 1/2 hours or until dough has doubled in size.
Heat oven to 350 degrees. Lightly dust a baking sheet with the cornmeal. Place a large heavy bottomed skillet over medium heat and melt 1 tablespoon butter. Scoop up about 1/3 cup of the dough, using your 1/2 cup measuring cup. Drop batter into skillet to form round muffins about 3 inches in diameter, using your fingers to get all of the dough out of the cup. The muffins do not need to be perfectly shaped...they may end up a little "rough" looking in places. Repeat to make 4 muffins, or to fit into your pan. Set remaining batter aside. Reduce heat to low and cover the skillet with a lid or a baking sheet and cook 3 - 5 minutes, or until bottoms are golden brown. Using a spatula, flip them over and cook 2 - 4 minutes on the second side until golden brown. Place muffins on the cornmeal lined baking sheet, coating both sides. Repeat to make the remaining 4 muffins and add to the cornmeal lined pan. Bake 8 - 9 minutes, or until puffed and cooked through.
Recipe created 2015-07-06.
