Amazingly Delicious Homemade English Muffins–As Good As Model Bakery’s!

These were surprisingly easy to make, and were the perfect comfort food for our snow day.  You start by dissolving a packet of yeast in warm water.

This is after 3 cups.

This is 5 cups and kneaded for 5 minutes.  I love kneading dough!  There is something just so domestic about it.  I love watching the dough go from lumpy to nice and smooth.

After dough rests for 5 minutes, roll dough out to about 1/2 inch, erring on the thicker side.  This dough is really nice and rolls out easily.

Because these are made with white flour, I explained to my girls that they are more of a ‘treat’ than breakfast.  White flour is refined and all the good stuff is taken out.  It effects our system just like sugar does.  If they were made with whole wheat flour, I would consider them healthy.  The fiber in the whole wheat flour would make digestion slower and glucose levels would stay steady.  I may try these someday with whole wheat flour…or not.  We may just view them as a treat and not mess with a very, very good tasting thing!

Amazingly Delicious Homemade English Muffins
{adapted from My Fair Baking}

Makes about 12-16 muffins

Ingredients
1 cup milk (I used almond milk)
3 TBSP butter (can use non-dairy)
3 TBSP honey
1 cup warm water (105-110 degrees)
1 tsp salt
1 pkt yeast (1/4 oz)
2 TBSP cornmeal (optional..I didn’t use)
5 cups flout + extra for sprinkling

Directions
Sprinkle the yeast over the warm water, mix lightly and set aside for ten minutes to foam lightly.

In a large saucepan, heat the milk, butter, honey and salt until the butter is melted.  Let cool slightly.

Combine the yeast mixture an milk mixtures.

Add flour, one cup at at time, stirring after each cup.  Use your hands to knead after 5th cup.

Knead dough for 3 minutes.  Let rest for 5 minutes.

Meanwhile, lightly sprinkle cookie sheet (I used a cutting board) with cornmeal.

Flour surface and roll out dough until it is 1/2 inch think.  Air on the side of too thick is ok.  Cut out circles (don’t twirl your cutter, just cut).  Gently place on the cornmeal sprinkled cookie sheet or board and sprinkle tops with cornmeal.  Cover with a dry, light cloth.  Let sit in a warm place for 45 minutes or until nearly doubled in size.

Heat a heavy bottomed skillet on medium low.  I used a pancake griddle.  Don’t grease it if using cornmeal…I greased it because I didn’t have cornmeal.

Gently place a muffin in your hand and shake lightly to remove some of the corn meal.  Gentleness is key in all of the handling.  Place into the pan and repeat until pan is full.  Don’t let them touch each other.

Keep heat on low.  Cook for 8 minutes per side or until browned well, flip and cook again.  Let cool lightly on a wire rack.  Split and top with butter and honey or jam.