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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle yeast over warm (about 105°F is ideal) water and let stand until foamy, about 10 minutes. | 2. In a large bowl, mix flour(s) and salt. | 3. In a separate bowl, mix milk, oil and honey. Add egg and stir until well blended. Stir in the yeast mixture. | 4. Add liquid to about half of the dry ingredients and mix well, with a stand mixer or by hand. Mix in remaining dry ingredients. Dough will be soft and somewhat sticky. | 5. Turn dough out onto floured work surface and knead for several minutes. If too sticky to knead, add flour, a tablespoon at a time. | 6. Put dough in an oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place (see TIP) until doubled in size. Rising time will depend on temperature; allow about 1 hour. | 7. Turn risen dough out onto a work surface that has been liberally dusted with cornmeal and pat or roll to about 1/2" thick. Cut into approximately 3 inch rounds with a cookie cutter, tin can, or jar lid. If you wish, combine the scraps of dough into more muffins, handling as little as possible. Cover the muffins with a towel and let rise for 20-30 minutes. | 8. Heat a griddle or large skillet over medium-low heat. Sprinkle with corn meal. Using a spatula, carefully transfer muffins to hot griddle. Cook about 5 minutes on each side, turn and cook for 2-3 minutes per side. Outsides should be golden brown and crusty, insides should be soft, but not gooey. You might need to sacrifice a muffin or two as doneness tests. | 9. Remove to cooling rack as they finish cooking. Cook the rest in batches. | 10. English muffins are traditionally split open with a fork, rather than cut, and then toasted, but they will be good however you do it. | 11. TIP: To create a warm place for rising dough, microwave a glass of water for 2 minutes then put the bowl of dough into the microwave with the hot water. Heat from the water will provide an appropriate temperature--and the dough does not need to be covered, since it will not dry on the surface in this humid environment. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1/4	cup		0.0	0.0	0.0	0.0
yeast	1	tablespoon		33.3	3.6756	4.2984	0.162
wheat flour	3	cups		1224.0	259.092	47.556000000000004	9.0
salt	1	teaspoon		-	-	-	-
nonfat milk	1	cup		83.3	12.152000000000001	8.2565	0.196
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
honey	1	tablespoon		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
cornmeal	1	tablespoon		27.6025	5.8629	0.6191	0.2737

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.