Homemade English Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1 1/4 cups lukewarm water4 cups bread flour2 1/2 teaspoons instant yeast1/2 teaspoon baking soda1 1/2 teaspoons salt2 small egg whitesfine cornmeal
In a large bowl pour in lukewarm ( 110F ) water. Add instant yeast, baking soda and 2 cups
of bread flour. Mix till smooth. Allow to sit for 5 minutes uncovered. In the meantime, add
egg white into a separate bowl and beat with an electric mixer. You want them to become
stiff and moist. Once the egg white have formed stiff peaks; add to dough batter. Using a
rubber spatula fold in egg whites till incorporated into the batter. Start to add in the rest of
the flour, a 1/4 cup at a time. After the first 1/4 cup mix in salt. When the mixture becomes
to hard to mix in the bowl. Pour out onto a flat surface. Knead for about 5 to 6 minutes till it
becomes smooth and silky. Add a little oil to a clean bowl and place the dough into the
bowl. Turn dough over till all sides are very lightly coated. Cover with plastic wrap and
allow to rest till double in bulk, about 1 hour. Afterwards, pour out onto a flat surface. Press
to release some of the air from the dough. Using a rolling pin roll out to a 1/2 inch thick.
Allow dough to rest for 3 minutes to relax. Using a 3 inch cookie cutter, cut out circles.
Place the cut out pieces onto some cornmeal. When you have left over dough just gather
together and cut out a few more circles. Sprinkle the tops with more cornmeal. Cover with
plastic wrap and allow to rest for 45 minutes. About 5 minutes before you are ready to cook
the english muffins turn on your griddle or fry pan to 350F or medium heat. Spray with a
little oil spray and once the griddle is hot. Place the muffins on and fry. If you are using a
fry pan you may only be able to fry 3-4 at a time. Fry on one side for about 4 minutes. Then
turn over and fry for another 4 minutes. Do this once more to a total of 16 minutes.
Number of Servings: 15
Recipe submitted by SparkPeople user MCKS_MOM.
of bread flour. Mix till smooth. Allow to sit for 5 minutes uncovered. In the meantime, add
egg white into a separate bowl and beat with an electric mixer. You want them to become
stiff and moist. Once the egg white have formed stiff peaks; add to dough batter. Using a
rubber spatula fold in egg whites till incorporated into the batter. Start to add in the rest of
the flour, a 1/4 cup at a time. After the first 1/4 cup mix in salt. When the mixture becomes
to hard to mix in the bowl. Pour out onto a flat surface. Knead for about 5 to 6 minutes till it
becomes smooth and silky. Add a little oil to a clean bowl and place the dough into the
bowl. Turn dough over till all sides are very lightly coated. Cover with plastic wrap and
allow to rest till double in bulk, about 1 hour. Afterwards, pour out onto a flat surface. Press
to release some of the air from the dough. Using a rolling pin roll out to a 1/2 inch thick.
Allow dough to rest for 3 minutes to relax. Using a 3 inch cookie cutter, cut out circles.
Place the cut out pieces onto some cornmeal. When you have left over dough just gather
together and cut out a few more circles. Sprinkle the tops with more cornmeal. Cover with
plastic wrap and allow to rest for 45 minutes. About 5 minutes before you are ready to cook
the english muffins turn on your griddle or fry pan to 350F or medium heat. Spray with a
little oil spray and once the griddle is hot. Place the muffins on and fry. If you are using a
fry pan you may only be able to fry 3-4 at a time. Fry on one side for about 4 minutes. Then
turn over and fry for another 4 minutes. Do this once more to a total of 16 minutes.
Number of Servings: 15
Recipe submitted by SparkPeople user MCKS_MOM.
Nutritional Info Amount Per Serving
- Calories: 112.3
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 282.9 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 1.1 g
- Protein: 3.5 g
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