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Topic: Home made English Muffins  (Read 5582 times)
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LadyDeath2007
« on: February 01, 2012 06:08:52 PM »

I been wanting to make these for a long time.  I made them last week.  They came out really good, and tasted just like english muffins you get in the store.





here the recipe
1 3/4 cups (14 ounces) milk, warm
3 tablespoons (1 1/2 ounces) butter
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) granulated sugar
1 large egg, lightly beaten
4 to 4 1/4 cups (17 to 18 ounces) King Arthur Unbleached Bread Flour
2 teaspoons instant yeast

Place the ingredients in the pan of your bread machine following the manufacturer's instructions. Use the "dough" or "manual" setting. After the cycle is complete, transfer the dough to a cornmeal-sprinkled surface and roll it out until it's about 1/2-inch thick. Cut out circles with a floured 3-inch cutter. Re-roll and cut out the leftover dough. Cover the muffins with a damp cloth and let rest for about 20 minutes.

Heat a frying pan or griddle to very low heat. Do not grease, but sprinkle with cornmeal. Cook four muffins at a time, cornmeal side down first, for about 7 minutes a side.

Check after about 3 to 4 minutes to see that the muffins are browning gently and are neither too dark nor too light; if they seem to be cooking either too fast or too slowly, adjust the temperature of your pan or griddle.

When the muffins are brown on both sides, transfer them to a wire rack to cool, and proceed with the rest. If you have two frying pans (or a large griddle), you'll be better able to keep up with your rising muffins. Yield: 16 muffins.
« Last Edit: January 11, 2013 02:55:29 PM by sweets4ever - Reason: Edited to add recipe to first post :) » THIS ROCKS   Logged

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« Reply #1 on: February 01, 2012 06:24:53 PM »

Oh my god I love muffins! They're one of the foods from home I really miss. Would you make this English girl a very happy dinosaur and share your recipe? They look utterly perfect!
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LadyDeath2007
« Reply #2 on: February 01, 2012 06:39:23 PM »

here the recipe
1 3/4 cups (14 ounces) milk, warm
3 tablespoons (1 1/2 ounces) butter
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) granulated sugar
1 large egg, lightly beaten
4 to 4 1/4 cups (17 to 18 ounces) King Arthur Unbleached Bread Flour
2 teaspoons instant yeast

Place the ingredients in the pan of your bread machine following the manufacturer's instructions. Use the "dough" or "manual" setting. After the cycle is complete, transfer the dough to a cornmeal-sprinkled surface and roll it out until it's about 1/2-inch thick. Cut out circles with a floured 3-inch cutter. Re-roll and cut out the leftover dough. Cover the muffins with a damp cloth and let rest for about 20 minutes.

Heat a frying pan or griddle to very low heat. Do not grease, but sprinkle with cornmeal. Cook four muffins at a time, cornmeal side down first, for about 7 minutes a side.

Check after about 3 to 4 minutes to see that the muffins are browning gently and are neither too dark nor too light; if they seem to be cooking either too fast or too slowly, adjust the temperature of your pan or griddle.

When the muffins are brown on both sides, transfer them to a wire rack to cool, and proceed with the rest. If you have two frying pans (or a large griddle), you'll be better able to keep up with your rising muffins. Yield: 16 muffins.
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« Reply #3 on: February 01, 2012 06:59:16 PM »

Oh, that sounds do-able. However, I don't have a breadmaker. Would mixing the dough with my stand mixer or by hand work? Does it need time to rise and then be knocked back before rolling out? Sorry for the barrage of questions, I'm kind of excited by how easy they sound (for some reason I'd always assumed they would be a complex little beastie to cook).
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LadyDeath2007
« Reply #4 on: February 01, 2012 07:15:06 PM »

I guess you can.  this recipe is from king aruthor flour.  my machine take 1 hour and a haft to make the dough. 
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cassiem
« Reply #5 on: February 01, 2012 07:25:20 PM »

You can make English muffins with a regular stand mixer, or even by hand.  I haven't used this exact recipe (the one we've used came from a cookbook), but ours turned out very well.  You'd want to let it rise a bit before you roll it out and cut it, obviously, because that's part of what the bread maker does, but it shouldn't be too hard to do.

LadyDeath, yours look phenomenal!  I like how puffy they are - ours turned out a bit flatter, but I think our yeast was old.
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LadyDeath2007
« Reply #6 on: February 01, 2012 09:21:30 PM »

You can make English muffins with a regular stand mixer, or even by hand.  I haven't used this exact recipe (the one we've used came from a cookbook), but ours turned out very well.  You'd want to let it rise a bit before you roll it out and cut it, obviously, because that's part of what the bread maker does, but it shouldn't be too hard to do.

LadyDeath, yours look phenomenal!  I like how puffy they are - ours turned out a bit flatter, but I think our yeast was old.

Thanks.  This was the first time making them.
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« Reply #7 on: February 02, 2012 12:19:56 AM »

These look so good and tempting. I haven't had English Muffins in years.
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« Reply #8 on: February 02, 2012 09:12:53 AM »

these look amazing, and I figure the recipe is adaptable to make something my local supermarket stopped making years ago: spiced raisin ones!
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Trekky
« Reply #9 on: February 02, 2012 04:09:06 PM »

Wow! They look amazing!

As an English person I have actually NEVER thought of making muffins until today (and now I sooooo want to!)  Cheesy
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« Reply #10 on: February 19, 2012 05:25:16 AM »

I been wanting to make these for a long time.  I made them last week.  They came out really good, and tasted just like english muffins you get in the store.


I tried my hand at English Muffins when I realized the brand available here in Costa Rica had something like 30% of your daily sodium in one muffin.   Since then I've never looked back.  Homemade English Muffins are the best!  I use a whole wheat recipe and often whip up a batch of homemade jam the same day.  What's a toasted muffin without jam?
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« Reply #11 on: July 29, 2012 07:06:26 PM »

I know this is an old post, but I finally got up the nerve to try this recipe and it is delicious! The dough was so forgiving, not persnickety at all! I made a few potentially fatal errors and didn't use a bread machine and they turned out fine. Thanks for the recipe!
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« Reply #12 on: August 07, 2012 11:34:32 PM »

Thank you for sharing!  I'm totally going to make these and slather them with butter and jam!  Ohhh yeah!
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« Reply #13 on: January 14, 2013 08:53:35 AM »

Congrats!!

You're a Craftster Best of 2012 Winner!

Craftster Best of 2012 Winner

Feel free to use this badge as your avatar!
If you'd like to use it as a badge on your personal website or blog, you can grab the full code at the bottom of this page.
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« Reply #14 on: January 14, 2013 09:58:33 AM »

My Mom used to make these all the time, they taste so good when they are fresh don,t they?
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« Reply #15 on: January 15, 2013 07:23:24 AM »

I was very excited to see this recipe.  Thank you so much for posting!
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LadyDeath2007
« Reply #16 on: March 06, 2013 10:23:31 PM »

My Mom used to make these all the time, they taste so good when they are fresh don,t they?

yes they do
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julieet1
« Reply #17 on: March 21, 2013 03:31:09 PM »

This is so easy as well as delicious recipe. I will try this weekend.
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