Tuesday, July 20, 2010

So She Won't Be Disappointed




For today's Tasty Tuesday, I'm posting my recipe for homemade English Muffins.  This one is for the City Wife, Country Life gal, because she was craving English Muffins yesterday, and when I saw that she was disappointed that she didn't get to post about them today, I just had to share my recipe!  They are so very good, but not like anything you buy at the store.  They aren't the sour dough kind, either...I tried sour dough starter once, and there was a comment by someone in the house about it "smelling like death", so I tossed it out.  I would like to give it a go, again, though.  Anyway, my recipe is from the Baking Bites blog.  She has some amazing recipes there...like, homemade Samoa Girl Scout cookies.  WOW, those are good!  And since the Girls Scouts are openly pro-choice, this is a much better and tastier option, IMHO.  

English Muffins
1/3 cup water, warm (110F)
1 tbsp sugar
2 1/2 tsp active dry yeast
1 cup nonfat milk, slightly warm (100-110F) **I'm shameless, so I use whole milk instead**
3/4 tsp salt
2 cups all purpose flour
 
In a large bowl, whisk together water, sugar and yeast and let mixture stand for 10 minutes, until slightly foamy.
Using a wooden spoon, stir in remaining ingredients and mix until smooth.
Cover with plastic wrap and set aside for 40 minutes.
Heat a griddle/nonstick frying pan over medium/medium-high heat (water dropped on the griddle evaporates very quickly). Lightly grease with cooking spray.
Drop dough by scant 1/4 cupfuls onto greased surface and cook until medium brown on the bottom. 

Normally, I use my plug-in griddle, and I can cook all of them at once, but I didn't feel like cleaning it after, so I went with the cast iron skillet this time:

The top with look set and the sides will appear somewhat dry. The exact time depends on the temperature of your griddle and the size of your muffins, but expect this to take several minutes. Flip over and cook 2nd side until brown.  Cool on wire rack for at least 15 minutes or until completely cool.

The recipe says it makes about 10-12 muffins, but I usually only get 8, because we like them on the large side...apparently, I ate one straight off the skillet I only got 7 this time:

When ready to serve, split muffins with a fork and toast.
Serve with butter, jam, peanut butter, etc.  SO GOOD!  For St. Patrick's Day this year, we used these to make Shamrock Toasties a la Catholic Cuisine:





 Enjoy!  
 

2 comments:

Farmer's City Wife said...

What a sweet dear!! You've totally made my day :-D. And this recipe is a lot easier than the one I was going to make -- I think this will be in my near future.

Thank you!!

Kimberly said...

English muffins! Yum! Just wandered over from Patch O' Dirt...you have a lovely blog!

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