English muffins are a nice breakfast treat. They can be easily split and toasted, and spread with butter, honey, jam, peanut butter, cream cheese, and more! They are even better when they are homemade, and this multigrain version is chock full of nutrients. English muffins are not difficult to make at all, though like most yeast breads, they take some time. It is important to give them enough time to rise, or the end result will be disappointing. English muffins are traditionally cooked on a griddle or skillet, though some versions are baked.
Multigrain English Muffins
3/4 cup warm water
1 Tablespoon liquid honey
1 teaspoon butter
1 package instant yeast
2 cups whole wheat flour
1/2 cup natural wheat bran
1/4 cup oat bran
1/4 cup old-fashioned oats
1/4 cup wheat germ
1 Tablespoon ground flaxseed
1 teaspoon salt
1/2 cup buttermilk
In a large bowl, dissolve the honey and butter in the water. Sprinkle the yeast over top and let stand for 10-20 minutes until bubbly. Stir to dissolve.
In a separate bowl, mix together the remaining ingredients except for the buttermilk. Stir the buttermilk into the yeast mixture, then gradually stir in the flour mixture. Briefly knead the dough until smooth, about three minutes. Allow to rise for one hour.
Knead the dough for a minute and a half, then lightly pat to 1/2 inch thick. Cut out rounds with a 2.5-3.5 inch cutter. Place on a lined baking sheet and allow to rise for at least 40 minutes more. The muffins can be coated in flour or cornmeal if desired to help prevent sticking.
Preheat a little oil in a frying pan or skillet over medium heat. Fry the muffins until browned, about 5-7 minutes per side (you may need to do this in batches).
Makes around 12-18 muffins, depending on size.
Homemade English Muffins are surprisingly easy to make, and they are definitely well worth it. They make an excellent breakfast or lunch with peanut butter, jam, cream cheese, fruit, yogurt, egg, cheese, tomato, ham, - almost anything. They make great sandwiches and are good served alongside soup too. I got this recipe from Company's Coming "Breads". I made mine whole wheat, and I also added some ground flax seed for added nutrition.
English Muffins
2 Tablespoons granulated sugar
1/2 cup warm water
1 package (8 grams) active dry yeast
1 cup milk
3 Tablespoons butter or hard margarine, softened
1 large egg, beaten
2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon ground ginger
2-3 cups all-purpose flour
cornmeal, sprinkle
- In a medium bowl, stir together sugar and water. Sprinkle yeast over top. Let stand 10 minutes. Stir to dissolve yeast.
- In a small saucepan, heat milk and butter until lukewarm. Add to yeast mixture. Stir in egg.
- In a large bowl, stir together 2 cups of flour, the salt, and the ginger. Add the yeast mixture and stir.
- Gradually add enough remaining flour to make a soft, smooth dough. Turn onto lightly floured surface and knead 3 to 5 minutes until smooth and elastic.
- Place in a greased bowl, turning once to grease top. Cover with tea towel. Let stand in oven with light on and door closed for about one hour, or until doubled in bulk.
- On a lightly floured surface, roll dough a scant 1/2 inch thick. Cut into 3 1/2 inch rounds. Press each round into cornmeal lightly on both sides.
- Heat a heavy frying pan with oil to medium heat. Brown circles slowly on both sides, about 8 minutes per side.
Browning the english muffins in a frying pan gives them a nice flavor and crisp crust, but watch them carefully and keep the heat low, as they get dark quickly. I found the outsides cooked but the middle didn't cook through, so after frying I put them in the oven at 350◦F for ten minutes. I also found that the cornmeal didn't stick to the muffins easily, but it wasn't really necessary.
Paré, Jean. "English Muffins." Recipe. Breads, Edmonton Alberta: Company's Coming Publishing Limited, 1996. 77.
