Have you ever wanted to make your own English Muffins? Well, I've always been interested. A couple summers ago I tried it out and decided it wasn't too bad. It is a little time consuming, but it was sure fun. And it make a whole bunch so you can always freeze some.
Once you've made your dough you can either use a biscuit cutter, cookie cutter, or in my case a cup to cut out the muffins.
They don't have to be really big. My cup is just a normal size. They will raise as they sit at room temperature.
This is how you dip the muffins in cornmeal. Make sure you brush the muffins with water so the cornmeal will stick.
Use your griddle so you can cook more muffins at once. They do take some time to cook.
Homemade English Muffins
5-5 1/2 c. flour
2 pkgs yeast
2 c. milk
1/4 c. butter
2 Tbsp sugar
1 tsp salt
Mix 2 cups of flour with yeast; set aside. In saucepan, heat milk, butter, sugar and salt until just warm. Add milk mixture to flour. Beat with mixer on low for 30 seconds. Then beat on high for 3 minutes. Using wooden spoon, stir in the rest of your ingredients. Turn onto floured surface and knead until smooth. Shape into a ball and place in greased bowl to rise until double in size make sure to cover.
Punch dough down and turn onto floured surface. Cover and let rest 10 minutes. Roll dough out until it is about 1/2 thick. Cut dough with cookie cutter or cup. Dip biscuit into cornmeal (brush with water if cornmeal won't stick.) Repeat until dough is used up. Cover and let muffins rest for about 30 minutes.
Meanwhile, heat up your electric skillet to 325 degrees. Cook muffins on skillet for 25-30 minutes each turning every 5 minutes. They are done when they are golden brown and crunchy.
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