English Muffin Recipe

Heat in a saucepan until very warm:

3 c. milk

1/4 c. butter

In large mixer bowl, combine:

1/4 c. sugar

2 tsp. salt

2 pkgs. dry yeast

3 c. flour

With mixer at low speed, gradually beat liquid into dry ingredients.  Increase speed and beat 2 minutes, or beat vigorously by hand.

Beat in:

2 eggs

2 c. flour


2 c. flour, or enough to make a stiff dough

Turn dough onto lightly floured surface and knead just until well mixed, about 2 minutes.  Shape dough into a ball and place in greased large bowl, turning once.  Cover; let rise in warm place until doubled, about 1.5 hours.  Turn onto lightly floured surface; cover for 15 minutes and let dough rest.  Meanwhile, place cornmeal in a pie plate.  Roll dough about 3/8″ thick.  Cut dough into 3″ circles; reroll scraps to make 36 circles in all.  Dip both sides of each circle in cornmeal; place circles on cookie sheets.  Cover and let rise in warm place until doubled, about 45 minutes.  Brush large skilet with oil and heat.  When medium hot, put in 6 muffins, cook 8 minutes on each side or until brown.  Repeat until all are cooked.  To serve, split muffins horiontally with tines of fork and toast.


One thought on “English Muffin Recipe

  1. Pingback: Shaping Muffins « deliberate doodles

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