Homemade English Muffins

P1070581

My baking cravings have continued as we dig deep into the end of summer, so last week I decided to try a new recipe: English Muffins. And this recipe did not disappoint. The muffins didn’t come out exactly like the store bought kind (less holes, not uniform in shape or size), but the flavor and texture were wonderful! We enjoyed them plain with a little butter and as part of an egg/breakfast sandwich. Both ways they definitely had the wow factor. The last muffin was highly sought after to say the least! An added bonus, they are also super easy to make. It was a perfect mid-week breakfast treat.

P1070582

Whole-Wheat English Muffins

What You Need:

2 1/4 teaspoons active dry yeast (or 1 packet)

4 tablespoons/60 grams unsalted butter

1/2 cup plain greek yogurtP1070572

1/2 cup milk

1/2 tablespoon honey

1 teaspoon salt

1 cup whole-wheat flour

1 cup all-purpose flour

1/2 teaspoon baking soda

Cornmeal, as needed

 

To Make:P1070573

In a small bowl combine the yeast and 1/3 cup warm water. Allow yeast to dissolve, about 5 minutes.

Melt 2 tablespoons butter and pour into a large bowl. Whisk in yogurt, milk, honey, salt and the yeast/water mixture. Add flours and baking soda and mix until well combined.

Cover the bowl and let it rest for 1 to 1 1/2 hours (until dough has doubled).

Preheat oven to 350 degrees. Lightly dust a small baking sheet with cornmeal (set aside).

Meanwhile, heat a large skillet (medium high heat) and melt 1 tablespoon butter. Using a 1/2 measuring cup, drop batter into skillet to form muffins. It is okay if they aren’t round, but try to make sure they form a nice mound. Repeat until you have 3 muffins for the first batch. Reduce heat to low. Cover skillet with lid orP1070576 baking sheet and cook 3 to 5 minutes,  bottoms should be golden brown. Flip muffins and cook (covered) an additional 2 to 4 minutes or until the other sides are golden brown. Place muffins on prepared baking sheet.

Repeat for the second batch (3 more muffins) using remaining batter and another tablespoon of butter.

Bake muffins for 6 to 9 minutes and enjoy!

Recipe adapted from The New York Times.

P1070577

Advertisements

Hello, Chocolate Covered Doughnuts!

First, I will just put it out there, I’m not a doughnut person. I don’t crave them, and as much as I love sweets, I can live without doughnuts. Give me chocolate or ice cream. But my husband is another story. And last week, he kept talking about doughnuts. He was way in need of a doughnut breakfast, so I did a little digging and found a baked doughnut recipe that sounded tasty. And wow, was I impressed. I may have, for better or worse, turned the corner on doughnuts, at least homemade, baked, chocolate covered ones.

I found the recipe at Vegan Yum Yum, but I adapted it to use what we already had at home, so it includes egg, milk, and butter rather than the original substitutes. And, I can’t imagine why, but we don’t own a mini-doughnut pan, which the recipe calls for, so I made doughnut muffins, or as we started calling them Muffnuts. The words doughnut and muffin are awkward to combine. Although they didn’t look like doughnuts, they tasted spot on (better than the real thing, in my opinion).

They are knock-you-over sweet, especially for breakfast, but what a great treat. Lucas certainly got his doughnut fix this week!

Chocolate Covered Doughnuts

What You Need:
1 Cup Flour
1/2 Cup Sugar
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/4 tsp (scant) Nutmeg
1 tiny pinch or shake Cinnamon
1/2 Cup milk
1/2 tsp Apple Cider Vinegar
1/2 tsp Pure Vanilla Extract
1 Egg
4 Tbs Butter

Topping: 6oz. chocolate (dark or milk)

To Make:

Preheat oven to 350º F.

In a large bowl, combine dry ingredients and mix thoroughly.

In a small sauce pan, over low heat, combine wet ingredients and mix until butter is melted. This mixture should not get too hot, rather go for slightly warm.

Add wet to dry and gently mix. It should form a very soft dough.

Now, you can either scoop dough into your ungreased nonstick mini-doughnut pan or a regular size  muffin pan. Note: If you are making mini-doughnuts it will make about 20, if you are making regular size muffins, it will make 6 very full muffins or 10 more normal size muffins. Smooth out the top of the dough with your fingers.

Bake for 10-12 minutes. Doughnuts should not be brown on top. Invert hot pan over a cutting board or cooling rack to release doughnuts. Allow to cool completely before decorating.

Chocolate Topping

Melt 6 oz of chocolate either over low heat in a double boiler or in the microwave using short bursts, about 30 seconds, stirring in between. Stir until chocolate is smooth and barely warm to the touch.

Dip or pour chocolate over cool doughnuts. Allow most excess chocolate to drip off then place on a cooling rack with a plate or tray underneath to catch remaining chocolate drips. You could also use wax or parchment paper as an alternative. Briefly refrigerate to help chocolate set. After 15-20 minutes, or until chocolate is set, remove from the refrigerator and eat or place the doughnuts in a tupperware to keep fresh until you want to serve them.

Enjoy!


Oatmeal Muffins

I have been pretty excited to try out a new muffin recipe all week. The recipe is from Heidi Swanson’s blog 101 Cookbooks (again!). The oatmeal muffins have a crumble that looks so good in her pictures. This morning I set out to bake them for our weekend road trip to Girdwood, AK. I love treats on a long drive.

The crumble was very easy to make and leftovers can be frozen for another time. And the muffins themselves were not hard to put together, but I had trouble with the bake. I burned the first six (I only have one baby muffin pan), but the inside was still really tasty. And the second batch came out a little crisper than I would have liked even with a shorter bake time and me hoovering by the oven. So I am not sure if it is the oven or me, but the results are still very taste!

I like that the recipe is sweet but still contains a good nutritious start to the day or snack.The recipe is below or see her blog here.

Oatmeal Muffins

Crumble:
3/4 cup whole wheat pastry flour
1/2 cup rolled oats
1/2 cup brown sugar
1/2 teaspoon salt
1/3 cup butter, melted

Muffin Batter:
1 cup  rolled oats
3/4 cup unbleached all purpose flour
3/4 cup whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon salt
7 oz butter
1/2 cup brown sugar
1 1/2 cups plain yogurt
2 large eggs, whisked

Preheat oven to 350F. Butter muffin pans generously. Place oven racks in top third of oven.

Crumble: Combine the flour, oats, sugar, and salt in a bowl. Stir in the melted butter. Press mixer together and make three patties. Place the patties in the freezer for about ten minutes.

Muffin batter: In a bowl combine the oats, flours, baking soda, and salt.

Melt the butter in a saucepan. Remove from heat and stir in the sugar. Whisk in the yogurt, and then the eggs. Combine with the dry ingredients. Do not over mixing.

Fill muffins 3/4 full. Break crumble up and sprinkle on each muffin.

Here is where I had trouble. She recommends baking for 30 – 35 minutes or until tops are golden and a toothpick comes out clean. But I ended up lowering the oven temperature and taking them out early. I will have to make them again and play with this to see what the problem is. But overall, I like the taste!