On the weekends I love waking up and making a special breakfast, at least something a bit more time consuming than what I am able to put together during the week. When I had a day off of work a couple weeks ago, it was the perfect opportunity to spend my morning in the kitchen. I have had english muffins on my lists of things to make for awhile and I am so glad that I finally got around to making them.
These are fairly easy to make and fill the house with amazing smells. I tried this recipe without using a mixer and just kneaded the dough by hand. You only need to knead the dough for a few minutes, so a mixer is really not necessary and then you get the added benefit of an arm workout! Once the dough is ready, it is rolled out and cut into circles. The dough then rises for just 20 minutes and the muffins are ready to bake. The muffins are first cooked in a skillet for about 10 minutes and then finished in the oven.
The english muffins came out great and I ended up freezing most of them, so now I have homemade english muffins to last me for at least a couple months. I love this recipe because you can have homemade english muffins ready in under an hour. While they are baking, prepare some eggs and you have the perfect weekend breakfast.
Homemade English Muffins
Yield: 10 english muffins
2 1/4 cups white whole wheat flour
2 1/4 cups all-purpose flour
1 1/4 tsp. salt
1 Tbsp. sugar
1 tsp. baking soda
2 tsp. instant yeast
1 3/4 cups skim milk
3 Tbsp. unsalted butter
1 large egg, beaten
Whisk together the flours, salt, sugar, baking soda and yeast in a large bowl.
Heat the butter and milk in a small saucepan until the butter has melted. Add to the flour mixture. Add the egg. Mix until the dough comes together. Then knead the dough for a few minutes by hand or with a stand mixer fitted with a dough hook. Roll the dough out on a floured surface to a 1 inch thickness. Use a round cutter about 3 3/4 inches in diameter to cut out circles. Place on a baking sheet lined with parchment paper and cover with a kitchen towel. Let rise for 20 minutes. Meanwhile, preheat the oven to 325 degrees F.
After the dough has risen, cook the muffins in a skillet over low heat, 4-5 minutes per side, until golden. Finish baking the muffins in the oven for 15 minutes. Before serving split the muffins using a fork and toast them. I recommend storing the extras in the freezer, already sliced.
Source: Adapted from Savory Simple