English Muffins

I’m not gonna lie, I’ve never been a fan of English Muffins.  Something about them has just never meshed with my taste buds so when hubs told me he wanted to make Eggs Benedict and wanted me to make him some English Muffins I thought I’d give it a try.  I was hoping that a home made version would be better than the store bought and I was totally right.  Hubs found a recipe on Tasty Kitchen for me and I followed it pretty closely.

My only argument against these is that they are very time consuming.  I never tried freezing them but I figure you could make up a big batch and freeze most of them if you want to save some time.  Especially if you’re one of those grab breakfast and run kind of people.

The time consuming part comes from having to fry the muffins before you bake them.  That’s how you get that flatter crispy crust that english muffins are famous for.

ready to be baked after frying

English Muffins

1 tbsp active dry yeast
1/4 cup warm water
2 cups whole wheat flour
1 cup white flour
1 1/2 tsp sea salt
1 cup milk
3 tbsp canola oil
1 tbsp honey
1 egg
2-4 tbsp wheat germ (or cornmeal)

Proof your yeast by sprinkling it over the water.  Let stand about 10 mins.

Mix together flours and salt in your stand mixer bowl (or just a large bowl if you don’t have a mixer)

In a separate bowl mix together milk, oil, honey, and egg.  Add to your yeast mixture.

Add wet ingredients to your dry ingredients and mix until well combined.  Using the dough hook (or good ol fashioned elbow grease) knead for about 6 minutes.  You can add more flour if it’s too sticky.  I ended up adding close to 3/4 of a cup more than the recipe called for.

Place dough in a greased bowl and cover with a wet towel until doubled in size.

Turn dough out onto a counter covered in wheat germ and roll it out to about 1/2- 3/4 inch thick.  Cut into approximately 3 inch rounds.  I used a large glass as I don’t have a round cookie cutter.

Sprinkle a cookie sheet with more wheat germ and place your rounds on there to rise again.  Let rise for about 30 mins.

Heat a cast iron pan (or just a regular frying pan if it’s all you have) and sprinkle it with more wheat germ.  Carefully pick up each muffin and place it in the pan.  Do it in batches if you can’t fit them all in with lots of room.  They rise a bit once they hit the pan so make space for that.

Cook for 4 mins on each side then transfer to a new cookie sheet and bake at 350 for 10 mins or until golden brown all over.

And there you!  Then go make your hubs whip up some eggs benedict and home cured bacon and you’re good to go 😉

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