Easy English Muffins Recipes

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.

EASY ENGLISH MUFFINS

Steps:

• Place 1/4 cup flour, yeast, and 1/2 cup water in a mixing bowl. Whisk together and set aside for about 10 minutes to see if thin layer of foam develops to ensure yeast is active. Drizzle in vegetable oil; add salt, egg white, remaining 1 3/4 cup flour, and remaining 1/4 cup warm water. Mix together until dough is very wet and sticky. Cover. Set in a warm spot and let rise until doubled, about 2 hours.
• Pull dough gently from sides of bowl, stirring slightly, and turn out onto a well-floured rolling surface. Work in just enough flour until dough is easily handled and can be cut into 6 pieces, about 1 minute. Cut dough into 6 equal portions. Form a seamless ball of dough, adding a pinch of flour to keep it from sticking. Flatten to make thick disks. Transfer dough onto a lined baking sheet sprinkled generously with cornmeal. Let rise until doubled, about 1 to 1 1/2 hours.
• Add clarified butter to skillet over medium heat. Carefully transfer muffin disks to skillet. Cook in batches to avoid overcrowding. Brown on one side, 5 or 6 minutes. Turn, and brown the other side, 5 or 6 minutes. Continue turning to get muffins evenly browned and cooked through, 7 or 8 minutes total per side. Transfer to a cooking rack and cool completely (this is key as you can't split the muffins unless they are cooled).
• Split cooled muffins with a fork, inserting tines all the way around edges so the 2 sides can be pulled apart. Toast and serve with jam.

EASY HOMEMADE ENGLISH MUFFIN RECIPE

Steps:

• Add yeast to warm water and allow to sit.
• Warm milk and dissolve sugar in it. Set aside to cool.
• Put 3 cups of flour, salt, butter, egg, yeast mix and milk mix and beat until smooth.
• Add remaining flour 1/2 cup at a time until a soft dough forms.
• Knead for 5 minutes in mixer or 10 minutes by hand.
• Place dough in a oiled bowl cover and let rise until doubled.
• Line 2 cookie sheets with wax paper and dust each with corn meal.
• Punch down risen dough; divide into 18 pieces.
• Roll each into a ball and gently press down to a 3" diameter.
• Place each on the wax paper and dust tops with corn meal as well.
• Cover and allow to rise for 30 minutes.
• Preheat oven to 200.
• Grease and heat griddle over medium low heat.
• Cook muffins about 10 minutes each side until golden brown.
• Transfer cooked muffins to oven to keep warm.
• Allow to cool completely before storing.
• Use a fork to gently pry muffins open before using.

ENGLISH MUFFINS

Steps:

• Gently warm the milk in a pan till lukewarm or body temperature, 37ºC. Add the yeast and sugar and stir until the sugar is dissolved. Set aside for a few minutes until the mixture is creamy and starting to froth.
• Melt the shortening or lard, then in a large bowl, mix the yeast mixture, flour, shortening or lard and a pinch of sea salt into a soft dough. Add a little extra milk or flour, if needed.
• Knead until smooth and elastic. Transfer to a greased bowl, cover with clingfilm and set aside in a warm place to rise for 1 hour, or until doubled in size.
• Knock back the dough and roll out on a lightly floured surface to about 2cm thick. Using a round cutter or thin drinking glass, cut out circles of 5 to 8cm.
• Lightly sprinkle a piece of baking parchment with extra flour, or polenta (if using). Transfer the muffins to the paper and sprinkle over a little more flour or polenta. Cover with a tea towel and leave in a warm place for 45 minutes to 1 hour to rise.
• When ready to cook, preheat the oven to 170ºC/gas 3 and heat a heavy non-stick pan over a medium heat.
• Brown the muffins in the pan, in batches, for a few minutes each side, then turn the heat to low and cook for 10 minutes. Transfer to a baking tray and finish with 5 minutes in the oven, or until cooked through.
• Cool slightly on a wire rack then split open and spread with melted butter, or keep in an airtight tin, to split and toast as needed.

ENGLISH MUFFINS

Steps:

• In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
• Preheat the griddle to 300 degrees F.
• Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.

HOMEMADE ENGLISH MUFFINS RECIPE

Steps:

• Measure the bread flour into the bowl. Add in all the other ingredients apart from the semolina which is for dusting the muffins before they're cooked.
• Mix this together until it forms a soft dough. Tip this out onto the work surface and begin to knead it.
• Knead the dough for between 5 - 10 minutes until it forms a smooth and stretchy dough.
• Grease a clean bowl with olive oil and pop the kneaded dough into it to rise. Cover with a clean tea-towel and put it somewhere that's not in direct sunlight or cool draughts.
• Leave to double in size, this should take about an hour.
• Sprinkle half of the semolina out onto a baking tray. Divide the dough into 8 roughly equal sized pieces and shape them into balls. Place them on the baking tray and cover with a tea towel and leave to rise for about 30 minutes.
• At the end of that time, dust the tops of the balls with the remaining semolina and warm your non-stick frying pan on a medium to low heat. Add some butter to the pan until is sizzles.
• Place a ball of dough into the pan and let it cook for about 5 minutes. If your pan is large enough you can fit in more pieces of dough.
• At the end of this time, turn the muffins over, they should be golden brown coloured, and cook the other side for a further 5 minutes.
• Pre-heat the oven to 160C Fan/180C/350F
• When all the muffins have been cooked in the frying pan place them on a baking tray. Pop this into the oven and cook for a further 5 minutes. This ensures that the muffins are cooked through.
• Place them on a cooling rack and leave for about an hour before trying one.
• Your English muffins are now ready. Now search out the butter and try one!

WONDERFUL ENGLISH MUFFINS

Steps:

• Scald milk in a saucepan; add butter, sugar and salt. Stir until butter melts; cool to lukewarm. In a small bowl, dissolve yeast in warm water; add to milk mixture. Stir in all-purpose flour and 1 cup whole wheat flour until smooth. Add sesame seeds, poppy seeds and enough remaining whole wheat flour to make a soft dough., Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour., Punch dough down. Roll to 1/3-in. thickness on a cornmeal-covered surface. Cut into circles with a 3-1/2-in. or 4-in. cutter; cover with a towel and let rise until nearly doubled, about 30 minutes., Place muffins, cornmeal side down, in a greased skillet; cook over medium-low heat for 12-14 minutes or until bottoms are browned. Turn and cook about 12-14 minutes or until browned. Cool on wire racks; split and toast to serve.

EASY ENGLISH MUFFIN BREAD

Steps:

• Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with nonstick cooking spray. Sprinkle cornmeal evenly in pan. Mix flours, brown sugar, salt, baking soda and yeast in medium bowl until blended. Combine water and buttermilk in 1 quart sauce pan. Heat to 120°-130°; add to flour mixture. Beat on medium speed 1 minute, scraping sides of bowl frequently, until blended. (Batter will be sticky.) Spread batter evenly in pan. Cover and let rise in warm place about 30 to 45 minutes or until double. (Dough is ready if indentation remains when touched.)
• Heat oven to 400°. Bake 25 to 30 minutes or until light brown; remove from pan. Cool on wire rack, slice. Wrap and freeze any unused slices. Can be toasted from frozen.

ENGLISH MUFFINS (BREAD MACHINE METHOD).

Steps:

• Put ingredients in the machine in the order listed.
• Start the dough cycle.
• When the cycle is finished.
• Sprinkle corn meal over your work area.
• Use your hands to pat the dough into a 1/2 inch thick rectangle.
• Turn the dough so that each side gets lightly coated with cornmeal.
• Cut into 8 to 10 rounds.
• An empty large tuna can works well When you run out of dough gather up the trimmings and cut more rounds.
• Place the rounds on a baking sheet, cover and let rise for 20- 30 minutes--until not quite double.
• Heat a dry cast iron skillet or griddle over a low flame.
• (I do spray mine with Pam).
• Cook the muffins about 5 to 7 minutes on each side.
• They should be golden brown when you turn them.
• Split the muffins with a fork or serrated knife and serve warm.
• These freeze well and can be reheated in the microwave or toasted.

SUPER EASY ENGLISH MUFFINS

Steps:

• 1. In a small pot melt butter and shortening add milk and heat up until it is warm to the touch turn off stove and set aside. In a large bowl add warm water, yeast and sugar mix and let sit in a warm place until it is foamy about 10 minutes.
• 2. In a food processor or mixer or by hand add flour, salt, yeast mixture, and milk mixture. Combine until a dough forms you might need more flour if dough is too sticky. Knead for 5 minutes until it is soft and smooth ball. Place the dough in a large oiled bowl and cover with plastic wrap and let sit for 1 hour. After the hour dough will be doubled in size punch dough down. Roll dough out about about 1/2 inch thick. With a round cutter biscuit or cookie cut out dough. I usually cut out 26 with my cutter. Place in a parchment lined paper floured liberally or sometimes I use cornmeal so the dough won't stick to the paper very important so you can pickup muffins with ease. I prefer to use corn meal but sometimes I don't have it so I use flour. cover the cut out muffins with plastic wrap and let them rise for 45 minutes. To ensure another second rise I turn my oven to the lowest level and let it warm up for 15 minutes than turn it off. I put my muffin trays in the oven and turn light on. And they rise with out any problems.
• 3. After the second rice heat up your griddle or cast iron skillet the a low heat and let it heat up for 5 minutes. I use a cast iron skillet they brown up beautifully. Place muffins on the skillet no need to oil or butter but you can do it if you want to. Cook them on low heat for 4-5 minutes on each side until they are firm to the touch. That is all to it pretty simple and easy. Enjoy with butter and jam or just by them selves are good. If when you pick them up they deflate when placing them in the griddle or pan don't panic they will rise again when they are cooking. It happened to me couple of times but they will rise back again. Just make sure your tray is well floured or use corn meal seems to work better before the second rise.