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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 muffins 58g Recipe makes 20 muffins) |
||
| Calories 165 | ||
| Calories from Fat 42 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.8g | 7% | |
| Saturated Fat 2.7g | 13% | |
| Monounsaturated Fat 1.3g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 22mg | 7% | |
| Sodium 213mg | 8% | |
| Potassium 77mg | 2% | |
| Total Carbohydrate 26.1g | 8% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 1.4g | ||
| Protein 4.2g | 8% | |
Ingredients
- 1 envelope yeast
- 1 1/2 teaspoons salt
- 1/2 cup milk, lukewarm
- 1 egg
- 2 tablespoons sugar
- 4 1/2-5 cups flour
- 1 cup milk
- 1/2 cup yellow cornmeal
- 1/4 cup butter
- 2 tablespoons butter, melted
Directions
1
Since you cook these on top of the stove, there is no need to preheat the oven.Proof the yeast in the l/2 Cup of lukewarm milk with the sugar.Scald the 1 cup of milk, melt the butter in it and let cool to lukewarm.2
Add the salt and the slightly beaten egg to the milk-and-butter mixture. Pour the yeast sponge into a large mixing bowl and blend in the milk-butter-and-egg mixture. Add the flour, a little at a time,mixing together well.3
Turn the dough out onto a lightly floured work surface and knead, adding more flour if necessary.4
Knead until elastic and shiny.5
Then place the dough in a large buttered bowl, cover with a towel and let rise for at least 1 hour, until doubled in bulk.6
Meanwhile, pour the cornmeal onto a platter and set aside. Take the dough out onto the work surface and knead again for a couple of minutes.7
Roll it out with a rolling pin to a thickness of about 1/3" and, with a glass or a large biscuit cutter, cut out round cakes.8
Put these onto the platter with the cornmeal, press down slightly and turn to get the other side covered with cornmeal.9
Place on a baking sheet and cover with a towel.10
Let stand for about 20 to 30 minutes or until doubled in size. Place a skillet over medium heat and when hot, brush with a little melted butter, turn the heat low and place about 5 to 6 muffins in the pan.11
Cook for approximately 5 minutes on each side, or until they are slightly brown.12
Cool on a rack.13
Toast after they are completely cooled off and right before serving them.
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- Course > Breads > Quick Breads > Muffins
- Course > Breakfast
- Cuisine > European > Western > English
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings
- Occasion > Everyday
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: elsaturnino
On Jun 29, 2009
These turned out nicely, although maybe not as good as the ones I get at Whole Foods/my local co-op. I substituted whole wheat flour for half of the flour to give it a bit more nutrition and taste. I also veganized it by using flaxseed-water mix for the egg, margarine in place of butter, and unsweetened soy milk. I tried using oil spray instead of melted butter when frying but this was a mistake as they didn't really brown up. I also had to leave them on for a lot longer to get them sufficiently done but that's more of my fault than anything.
The taste was good though, especially with a little margarine and preserves. Just wish I could have gotten some nooks and crannies! 
Thanks for the recipe.
From: Dominique353
On Jun 18, 2009
Very good. I was lazy and baked them in the oven, which is probably why they weren't flat on both sides like they should be. But they still tasted good as a breakfast sandwich with an egg and some ham!
From: Hilda.
On Aug 30, 2001
Correction regarding Ingredients Although these are not true English muffins as you would buy in an English Cake shop[You cannot get them this side of the Atlantic] I would use this recipe. there is however one serious flaw in it, half way through it states. Turn out the dough and knead for a minute or two and then cut with a glass. This is extremely dangerous as a few years ago I was doing just that when the glass shattered in my hand. I was before I retired a professional cook and I have British professional qualifications. From: Hilda@harris-clan.org Link back to recipe: http://www.recipezaar.com/604
From: KWB
On Feb 27, 2008
These were good and the dough was fabulous to work with. Next time I'd roll them out a little thicker. And I would be tempted to add powdered milk or use all evaporated milk in a future batch. They didn't taste quite as rich as I was hoping...maybe more salt wouldn't hurt, either. They didn't have the nooks and crannies that I like in an English Muffin, but if I want that type, I'll use Alton Brown's recipe (though it is more labor intensive). I liked being able to roll them out, cut them out, and leave them in my cool kitchen overnight for their final rise. Like the quantity, too.
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