Recipe: English Muffins
- January 16, 2013 - 4:07 PM
English Muffins √
Note: Using a full-flavored honey enhances these muffins. We like the buckwheat honey from local purveyors, Bare Honey. Instant yeast also is called rapid-rise.
• 1 c. milk
• 1 tbsp. butter
• 1 tbsp. honey
• 2 tsp. instant yeast, or 1 packet
• 2 c. all-purpose flour
• 1/2 tsp. salt
• 2 tbsp. cornmeal
• 1 tbsp. all-purpose flour
In a small saucepan, heat the milk until just warm. Turn off heat and stir in the butter and honey until melted. Set aside.
In a large bowl, whisk together yeast, flour and salt. Stir in milk mixture until combined, then stir vigorously for a minute, about 200 strokes. (You can rest after 100!) Cover the bowl with plastic wrap and place in a draft-free place overnight, or for 12 hours.
In the morning (or after 12 hours), mix the cornmeal and remaining flour in a small bowl.
Mark the surface of the dough into 6 pieces, like a pie. This is your guide for proportions.
Heat a heavy pancake griddle or cast-iron pan over medium heat until drops of water sizzle. (An infrared laser thermometer should read between 350 and 375 degrees.) You’ll be turning down the heat to low once the muffins go on the griddle, but you want an initial burst of heat. (An electric skillet takes away much of the guesswork; set it to 350 degrees.)
Dip a serving spoon in water and scoop out one-sixth of the dough, deflating it as little as possible, and place it in the cornmeal mixture. Gently flip it over. Once coated, the dough can be picked up and patted into a rounder shape, if necessary. Place it on the griddle and repeat the process until all six muffins are shaped. Reduce the heat to low.
With a spatula, occasionally check under the muffins to see how quickly they’re browning. It should take a full 10 minutes to reach a deep golden color. If they’re browning too fast, reduce the heat. If they remain pale, boost the heat to medium. After 10 minutes, gently turn them over to cook the other side.
In the meantime, preheat the oven to 350 degrees. and move a rack to the center position.
After 10 more minutes, the muffins should be a golden brown on both sides. Place them on a baking sheet and put them in the oven to bake for another 10 minutes. Cool completely on a wire rack.
Nutrition information per serving:
Calories 220 Fat 3 g Sodium 235 mg
Carbohydrates 41 g Saturated fat 2 g Calcium 59 mg
Protein 7 g Cholesterol 7 mg Dietary fiber 2 g
Diabetic exchanges per serving: 2 bread/starch, 1 other carb, ½ fat.
© 2013 Star Tribune