|Why would anyone in their right mind make their own English muffins, when good ones are so easy to buy?First of all, I’ve never claimed to be in my right mind, what with my shaky grasp of reality and all. But more than that, making your own English muffins accomplishes two things: first, you know exactly what’s in them – you control the ingredients. Second is freshness. The English muffins you purchase at the supermarket have been frozen. Bet you didn’t know that! It’s true, when they come into the grocery warehouse, they’re handled frozen, and thawed before they ship to the retail facility. And if you want a third reason, it’s just kinda fun to be able to make something nobody else does. Chicks dig that sort of thing, in case you didn’t know it…
There are several recipes available, and they fall into two categories: dough and batter. My recipe is the batter type, and much preferred, in my opinion. I’ve combined the best features of several recipes (through much trial and error) to come up with my recipe.
The only special equipment you’ll need for these babies is something called “English muffin rings” – these are the molds you use to cook the muffins, and they’re responsible for making them look all round and perfect. Cost-wise, don’t worry – they’re very inexpensive. Mine are Norpro® brand, and they come in sets of 4. They measure 3.5” x 0.86”. The product number is 3775, and I got them from Amazon. They’re also handy for frying the perfectly round eggs you’ll want for the breakfast sandwiches you’ll be using the English muffins for! Heck, you could also use empty tuna cans with both ends cut out if you want…
You can cook these in a pan on the stove top, or do what I do and use an electric griddle – I’ve done it both ways, and I just like the extra room of the griddle, since I do 8 at a time.
And one more thing – yes, you can freeze these, but…
|½ cup||Non-fat powdered milk|
|2 tsp||Baking powder|
|1-1/4 cup||Hot water|
|2 tsp||Active dry yeast|
|½ cup||Warm water|
|2 cups||All-purpose flour, sifted|
|A/R||Vegetable oil spray|
|Combine the yeast and the ½ tsp sugar in a non-metal bowl; add the warm water (approximately 105 degrees); mix gently. Set aside.In a mixer bowl, combine the powdered milk, ½ tsp of the salt, butter, and hot water; mix until the sugar and salt are well dissolved. Let cool for a few minutes.
Add the yeast mixture to the powdered milk mixture; mix together at low speed. Add the flour, mix until flour is incorporated. Cover bowl with a damp towel and let rest for 30-45 minutes.
Add the baking powder and the remainder of the salt to the mixture; mix gently for a minute or two.
Preheat electric griddle to 300 degrees, or if using a stovetop pan, preheat over medium heat.
Coat the insides of the metal rings with vegetable oil spray; place onto the griddle.
Spoon batter into each ring until about 2/3 of the way full; sprinkle tops with cornmeal if desired. Cover griddle or pan with lid.
Cook for 5-6 minutes – you should see bubbles forming on the tops of the muffins during cooking.
Remove the lid and flip rings using tongs. If muffin has separated from the ring, you may go ahead and remove the ring, as it is no longer necessary. Cover with the lid; cook for another 5-6 minutes or until golden brown.
Place on a cooling rack; remove rings and cool. Split with a knife or fork.