If you have only eaten store bought English muffins or those from a national fast food chain, you are in for a treat. These muffins are the real deal! For those who are yeast challenged or think these muffins require the rolling out and cutting technique, think again. With just a little egg and butter to enrich the mixture, a small amount of baking powder dissolved in water to ensure a bubbly texture, the batter comes together in a flash. Given at least an hour and a half rest in the fridge or overnight if you prefer, the batter is then poured into English muffin rings or free form and baked on a cornmeal dusted griddle. The result is a perfect English muffin, a vehicle for any spread, sandwich or topping.
It’s time for the February Secret Recipe Club reveal! I was assigned Rebecah’s blog, Family, Food and Fun, a very appropriate title as her blog is filled with not only delicious food, but vignettes of her lovely family and the fun they have together. I admire her and husband, Grant for home educating their five beautiful children. I can see her that her handsome son, the eldest, will be a great big brother to his sisters! Food wise, she eschews packaged food products and the like saying if her grandparents didn’t eat these modern day products filled with artificial ingredients when they were kids in the 20’s, then her family wouldn’t either. A homemaker of many talents! While perusing so many delicious recipes, I decided on Rebecah’s English Muffins, an adaptation of one of my favorite food writer’s who is also a trained chef, Michael Ruhlman.
If you don’t have the English muffin rings for the batter, it’s perfectly fine to bake them free-form. In fact, the muffins are easier to flip without the rings. The batter sometimes sticks to the rings, making them difficult to turn and to remove.
2 ounces unsalted butter (60 grams)
1 tablespoon sugar
2 cups milk (16 ounces-475 ml)
1 package active dry yeast (2-1/4 teaspoons, 7 grams)
1 large egg, beaten
4 cups all-purpose flour, (16 ounces, 450 grams)
1-1/2 teaspoons Kosher salt (7 grams)
2 teaspoons baking powder dissolved in 1 tablespoon of water
Cornmeal for dusting
Combine the butter and sugar in a small saucepan, stirring to dissolve the sugar. Add the milk, stir and remove from heat. Stir in the yeast and egg.
Combine the flour and salt in a mixing bowl. Add the milk mixture and stir until well-combined. Cover and set aside for 1-1/2 hours, or refrigerate overnight. Remove from the fridge at least an hour before cooking the muffins.
Heat a griddle or skillet (cast iron is perfect) over medium heat. If using the rings, grease them lightly with butter. Stir the dissolved baking powder into the batter. Dust the griddle with corn meal. Scoop out about 1/4-cup portions onto the griddle, free form or in the prepared rings. Cook for about seven minutes. Flip and continue cooking until done, 7-10 more minutes.
Allow the muffins to rest for at least 10 minutes. Split with a form and serve with butter, jam, honey or use for poached eggs, bacon or Canadian bacon and a Hollandaise sauce.
Makes 8-12 muffins.
Enjoy! Next time I make these, I will use my sourdough starter!
This post also goes to Yeastspotting
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