Homemade English Muffins
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 87.5
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 12.5 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 0.8 g
- Protein: 3.1 g
View full nutritional breakdown of Homemade English Muffins calories by ingredient
Number of Servings: 24
Ingredients
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4 cups whole wheat pastry flour (+ 1 cup on reserve)
1 teasoon salt
1 tablespoon olive oil
2 cups milk (any type will work, I used almond milk), warmed (105-115 degrees F.)
1 (3/4 ounce) pack of active dry yeast
1/4 cup brown rice flour or cornmeal
Directions
Warm the milk (I did this in the glass measuring cup), and pour in the yeast. Set aside and allow to foam a bit before using.
In a large mixing bowl, blend the 4 cups of flour and salt. Add the oil, but don’t bother stirring until you are ready add the milk.
When you have a nice bit of foam on top of the milk, pour the milk and foam into the flour. Stir with a wooden spoon until it gets too thick to stir.
Knead.
The goal with this dough is to get a, “just-barely” sticky dough that is smooth and soft in texture. Your dough will still be pretty sticky at this point. Add that extra 1 cup of flour, 1/4 cup at a time, kneading after every addition. DO NOT dump in the entire cup because you may not need it all (though you most likely will). Plus, doing a 1/4 cup at a time allows for the necessary amount of kneading.
When you have a nice, soft ball of dough, cover it with a nice, thin coat of olive oil to keep it from drying out while it rises.
Put it back in the mixing bowl, cover with a towel and let sit in a warm area for 1 hour. (I put mine in my stove – heat OFF)
Punch the dough down and give it another brief kneading. Just a few flops of the dough are fine.
Sprinkle the rice flour or cornmeal lightly over your work surface. Put your dough on the work surface and roll with a rolling pin until it’s about 1/2 inch thick.
Cut out the muffins. I used one of Mini Chef’s plastic cups, but you can also buy cutters that do this.
Place the cut out muffins on a cookie sheet, spray them with a very light coat of olive oil, sprinkle tops with a light dusting of rice flour or cornmeal, cover with a towel and allow to rise for another 30 minutes in a warm area.
Using an UNgreased pan, place as many muffins as you can comfortably fit, in the pan.
Serving Size: makes 24 muffins
Number of Servings: 24
Recipe submitted by SparkPeople user CHRISTINE798.
In a large mixing bowl, blend the 4 cups of flour and salt. Add the oil, but don’t bother stirring until you are ready add the milk.
When you have a nice bit of foam on top of the milk, pour the milk and foam into the flour. Stir with a wooden spoon until it gets too thick to stir.
Knead.
The goal with this dough is to get a, “just-barely” sticky dough that is smooth and soft in texture. Your dough will still be pretty sticky at this point. Add that extra 1 cup of flour, 1/4 cup at a time, kneading after every addition. DO NOT dump in the entire cup because you may not need it all (though you most likely will). Plus, doing a 1/4 cup at a time allows for the necessary amount of kneading.
When you have a nice, soft ball of dough, cover it with a nice, thin coat of olive oil to keep it from drying out while it rises.
Put it back in the mixing bowl, cover with a towel and let sit in a warm area for 1 hour. (I put mine in my stove – heat OFF)
Punch the dough down and give it another brief kneading. Just a few flops of the dough are fine.
Sprinkle the rice flour or cornmeal lightly over your work surface. Put your dough on the work surface and roll with a rolling pin until it’s about 1/2 inch thick.
Cut out the muffins. I used one of Mini Chef’s plastic cups, but you can also buy cutters that do this.
Place the cut out muffins on a cookie sheet, spray them with a very light coat of olive oil, sprinkle tops with a light dusting of rice flour or cornmeal, cover with a towel and allow to rise for another 30 minutes in a warm area.
Using an UNgreased pan, place as many muffins as you can comfortably fit, in the pan.
Serving Size: makes 24 muffins
Number of Servings: 24
Recipe submitted by SparkPeople user CHRISTINE798.
Member Ratings For This Recipe
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ALILDUCKLING
