A few weeks ago I tried making english muffins. They didn’t turn out very well. They were super dense…not at all the texture of an english muffin. I decided to give it another try yesterday with a completely different recipe. I found this recipe link on my SIL’s blog. The recipe is from Baking Bites. The concept of these muffins is more like a pancake than bread. These turned out great!!! Plus they are way easier to make. No long knead and rise times. And they puff up just like you expect. I’m so glad I tried these. I had one for breakfast this morning. Yum! This is a keeper recipe for sure. I’m anxious to make the cinnamon raisin version and maybe even experiment with adding some whole wheat flour. The hardest part about making these is getting the griddle temp correct. It has to be high enough to make them puff, but low enough that they can be on long enough to cook through without  burning. I had a mix of results as I adjusted the temp. But overall they turned out well. Maybe next time I’ll try my electric skillet so I can be sure to have an even temp throughout. I got 10 muffins out of this.

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 used 1%)
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.

The top will 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.

When ready to serve, split muffins with a fork and toast.

Serve with butter, jam, peanut butter, etc.
Makes 10-12 muffins.