Brunch B T On English Muffins Recipes

BREAKFAST MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups, or line them with muffin liners.
• In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, egg, and butter; mix until ingredients are moistened. Do not overmix. Stir in fresh fruit. Spoon batter into prepared muffin cups.
• Bake in preheated oven until the tops spring back when lightly touched, 20 to 25 minutes. Serve warm.

ENGLISH MUFFINS

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
• Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
• Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.

HOMEMADE ENGLISH MUFFINS

Steps:

• Warm the milk to about 110F degrees.
• Add the honey and yeast to the warm milk and stir well. Set aside to allow the yeast to bloom for up to 10 minutes until frothy.
• In a large bowl, combine the flour and salt. Add the yeast mixture, egg, and melted butter.
• Use a stand mixer with dough hook to combine the ingredients and knead on medium speed for 5 minutes. If you do not have a stand mixer with dough hook, simply combine the ingredients by hand with a spatula, then turn the dough out onto a floured surface and knead by hand for 5 minutes.
• Generously grease a large bowl with oil. Place the dough in the bowl, then turn once to ensure the top of the dough is lightly oiled. Cover the bowl with a clean towel then place in a warm location and allow the dough to rise until doubled, about 1 hour.
• After the dough has doubled, punch it down in the center. Divide the dough into 16 equal portions and form each into a ball. Flatten each ball into a disc, approximately 4 inches in diameter.
• Cover a large baking sheet (or two medium baking sheets) with parchment paper and spread about half of the cornmeal over the paper. Place the discs of dough on the paper with 2 inches of space between them. Dust the tops with the remaining cornmeal. Set the English muffins aside to ride in a warm place for 30 minutes.
• Heat a large skillet or electric griddle over medium heat. Grease with a small amount of oil or non-stick cooking spray. Cook the English muffins in the skillet or on the griddle for 7-10 minutes per side until golden brown on each side.
• Split the English muffins in half with a fork. Toast them and serve with butter and jam.
• Store leftover muffins in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.

HOMEMADE SOURDOUGH ENGLISH MUFFINS RECIPE

Steps:

• In a large bowl, whisk together the starter, milk, and honey together.
• Add in the flour, slowly while mixing. Mix until the dough forms then stop.
• Cover down well with cling wrap and a kitchen towel and leave to stand at cool room temperature for at least 12 hours but up to 16 hours.
• Mix the salt and bicarbonate of soda together. Scatter this mixture over the surface of the dough.
• By hand stretch and fold the dough for five minutes or so on a floured surface. This is firm dough, keep on kneading until the dough comes together in a clean ball that can easily be rolled and does not stick to your hands.
• Cover and rest the dough for about 20 minutes, this will make it easy to roll it.
• Roll the dough to about ½ inch thick. Using a 3-inch cutter cut out the muffins. You should get 12 muffins from this batch.
• Place on a sheet pan which has been dredged with flour or semolina. Allow a little space between them. Cover the pan loosely and proof for 45-60 minutes.
• Heat a non-stick pan or griddle on medium/low heat. Rub with a little oil or butter if you are worried about sticking.
• Place 3 - 4 muffins on the pan at a time. Cover the pan and allow to bake until the muffins are dry on top and golden-brown underneath, about five minutes.
• Turn the muffins over and continue to bake uncovered until golden brown, roughly 3-4 minutes. Continue to bake the remaining muffins.
• Allow the muffins to cool completely before enjoying them split and spread with butter, jam, or use as sandwich bread. Refresh by toasting. They can also be frozen for 6 weeks or so.