Quick and Easy English Muffins

Quick and Easy English Muffins

As far as English Muffin recipes go, this one is pretty easy, and a good entry into the world of English Muffin making.  While not exactly quick (because of an overnight rise) this recipe is very easy.   As a bonus, it makes above average muffins with a long refrigerator life.

1. • IN THE EVENING or LATE AFTERNOON
1. In a four cup glass measuring cup, mix
   • 1 C whole milk and 1 C water
     •   Alternately, you can use 2 C lowfat milk.
   • 1 TBL sugar
   • 4 TBL butter
   • 1/2 tsp salt
2. Heat in the microwave for three minutes.
3. Pour into a large pot, and stir in
   • 1 C AP sifted flour (5 oz)
   • 1 C bread flour (5 oz)
4. This will be like a thick slurry.  Heat until you start to see just a bit of steam rising from the surface of the milk mixture; then remove from heat and set aside to cool.
5. When the slurry is still very warm, but not hot, combine and add
   • 2 TBL active dry yeast
   • 1 tsp sugar
   • 2 oz dried milk
6. Meanwhile, if using Sourdough Starter, refresh your starter
7. Cover and let both rise overnight
   • THE NEXT MORNING
8. Mix in a large mixing bowl: 
   • 1 C sifted whole wheat flour (5 oz) and
   • 1/2 C flax (3 oz) or rye flour
9. Put both risen sponges into your Kitchen Aid with the beater attachment and start on (setting 2) medium-slow speed
10. Mix to combine, then add in 1 C of your new flour mixture
11. Continue to add the flours in about 1/2 C at a time until you get kind of a wet gooey cookie batter – much thicker than pancake batter though, but not firm like a bread dough
12. If it gets too dry, add a splash of milk
13. Final ball should be moist to the touch, but not gooey or runny, and it should spring back if you press a finger into it.
14. Cover, and let rise for about 1 1/2 hour
15. Grease muffin rings
16. Grease baking sheet
17. Sprinkle rings and sheet with cornmeal
18. Using an ice cream scoop, add the batter about half-way up each ring – 3/4 to 1 inch
19. Sprinkle top lightly with cornmeal as well
20. Meanwhile, bring a cast iron skillet up to about 325º
21. Cook 1 side about 3-5 minutes, flip, remove ring, then 2-3 minutes.
22. Alt:  Bake at 350º for 15 minutes, then remove ring and flip, then cook for an additional 8 minutes
23. Cook – Internal temp should be between 185-200º   NEVER above 200º

Note: For crumpets, follow the above recipe, except increase milk from 1/2 C to 2/3 C, and cook only on one side, allowing bubbles to pop out the top.  At Step 13 (above) dough will actually be like a very thick pancake batter.