Wednesday, March 11, 2015

English Muffin Recipe.

What if I told you "In my hand holds a English muffin recipe that isn't only more delicious than store bought English Muffins but also healthier too! Meaning, it's not filled with High fructose corn syrup,  or additives.

Ever since I got Married I took this whole homemaker thing very seriously. And when I became a mom and got super picky about what my babies were eating I read about every label before I buy it and I was first shocked when I came across what they were putting in my quote unquote "Healthier" option. The English muffins I was so used to buying had about 30 ingredients (yikes!) Including HFC, perspectives, artificials and all that gross stuff. 
So, I decided to make my own and I can proudly say "I'm not going back to store bought.
Making them is not only easy, but yummier, healthier and it gives my toddler and I something fun to do in this winter season.

And for all the gluten and dairy free, see below for substitutions. :)

You ready for the recipe?

English Muffins
 (makes about sixteen muffins)
1 cup of milk
3 TBSP butter
3 TBSP of honey
1 cup of warm water (105-110 degrees)
1/4 oz of yeast
2 TBSP cornmeal
5 cups + extra for sprinkling all purpose flour
1 tsp salt
(To make gluten free, use a mix of rice flour instead of the ap flour, and use soy milk in place of the milk)

1) Sprinkle the yeast over the warm water, mix lightly and set aside for ten minutes to foam lightly.

2) In a small saucepan, heat the milk, butter and honey until the butter is melted. Let cool lightly.

3) Combine the yeast mixture and milk mixtures gently. 

4) In a large bowl, sift 3 cups of flour. Stir in the milk and yeast. Sift the remaining flour and salt. Stir until cohesive.
5) Flour and marble slab well and knead the dough for 3 minutes or til lightly elastic. Let rest for 5 minutes.
6) Meanwhile, Lightly sprinkle two cookie sheets with cornmeal. 
7) Flour a cutting board  lightly and roll the dough out until it's a 1/2 inch thick. Air on the side of too thick okay. 

8) Cut out circles. Gently place on the cookie sheets, sprinkle the tops with cornmeal and cover with a dry, light cloth. Let sit in a warm place for 45 minutes or til nearly doubled in size. It's more like 2/3.  An hour will definitely do though as long as it's warm and moist. I usually  turn on the oven to 350 for 30 seconds and then turn it off. Place the muffins inside with a cup of boiling water and leave the door barely cracked. This should help with the rising process.

9) Preheat oven to 375. Gently place a muffin in your hand and shake lightly to remove some of the corn meal and place on a cookie sheet that is not greased. Make sure the English muffins are not touching and cook for about 8 minutes or until they are browned nicely. 

10) Let cool lightly on a wire rack. 


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