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.
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 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
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 or 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.