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Posts Tagged ‘English Muffins’

Anticipation


We are in a state of anticipation here at our house. Sometime tomorrow morning, February 14th, 2012, our new little grand-daughter will be born. Megan had tests today which indicate that the baby's lungs are well developed so all systems are go for the delivery as scheduled. We would appreciate your prayers for them. I plan to go up to Michigan to help out at the end of the week. I'll try to post pictures ASAP. 🙂

In the meantime I've been cleaning and cooking up some things for Rob to eat while I'm away. Today I made some breads for the freezer. I made some of these delicious Herbed Oatmeal Pan Rolls. They go together quickly and are quite tasty. I also tried this new recipe for English Muffins. This version contains buttermilk and is cooked on the stove top and then finished off in the oven. I liked this method a little better than trying to cook them all the way through in the skillet.

Homemade English Muffins
2 cups buttermilk
2 cups whole wheat flour
1 3/4-2 1/4 cups bread flour
4 tsps. yeast
2 Tbsps. sugar
3/4 tsps. salt
2 Tbsps. honey
1 Tbsp. soft butter or margarine
cornmeal for dusting

Warm the buttermilk to 115-120 degrees. Set aside. In mixer bowl combine the whole wheat flour and 1 3/4 cups bread flour, yeast, sugar, and salt. Add buttermilk, honey, and butter and mix to form a dough that clears the side of the bowl adding the additional flour as necessary. Cover bowl and refrigerate for 2 to 24 hours.
Line a baking sheet with parchment and dust with cornmeal.
Roll or pat out dough 3/4 inch thick on surface dusted with cornmeal. (I used another piece of parchment.) Cut into rounds with biscuit cutter or a glass or tin can. Transfer rounds to baking sheet. Cover loosely and let rise 45 mins.
Heat oven to 350 degrees.
Heat heavy skillet or griddle medium hot and then lightly butter skillet and brown both sides of muffins (about 3 mins. per side.) Place on the prepared baking sheet and then bake 15-20 mins. Cool and then split with a fork.

I'll close with a recent picture of Ryan. He's ten months old and has four teeth now and enjoys cruising around the furniture and chasing one of our cats. I've tried to get a picture of the two of them but they are both just too quick for me to get a good shot.

Becka


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Making English Muffins


picture of Frying English Muffins

For several months now I have seen recipes on the internet for making English Muffins. In fact, my friend Carrie had a post about making English Muffins recently. I think her recipe is the same as mine. (I'm not the Mrs. L she mentions though.:) I remember making these many years ago using tuna cans for shaping the muffins. I found recipes on Pinterest using canning rings for shaping the muffins and also read about just cutting them out and not using any rings. I decided to go for the simpler route and try not using the rings. The muffins turned out surprisingly well and I was pleased that I didn't have to purchase or come up with some kind of rings! I actually combined several recipes that I have found. Here is what I used:

English Muffins

1 cup warm water (110-115 degrees)
1/2 cup milk
1 Tbsp. honey
2 tsps. salt
3 1/2-4 cups flour (I used half bread flour and half white whole wheat)
2 tsps. yeast
3 Tbsps. soft butter
cornmeal

Mix together the water, milk, honey, and salt. Add 2 cups of flour and yeast. Stir together. Cover and let rise for an hour. Add the butter and enough of the remaining flour to make a soft dough. Roll or pat out dough about 1/2 inch thick onto a surface coated with cornmeal. Cut into circles with biscuit cutter or tin can. Let rise until doubled--about 20-30 mins. Cook on a hot (350 degrees) skillet or griddle until they are light brown. Turn just once. These freeze well. Cut or pry open with a fork before freezing for ease of use. These are delicious hot of the griddle or skillet!

Here is a picture of the risen muffins ready to go in the skillet:

picture of Risen English Muffins

Here is a picture of the finished muffins:

They turned out quite tasty. I have made them a couple of times now and we have really enjoyed eating them. They are a bit more tender than the store bought version. The only tricky part is getting the temp of the skillet correct--it's sort of like making pancakes. You have to fiddle with the heat to get the temperature of your skillet just right. The ones pictured above were a little dark, but still pretty tasty. If you have an electric skillet or griddle that might be a good solution.

Becka


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