Do you know how to make English muffin recipes? I am sure you all know what they are. In our modern world, McDonalds made popular the English muffin with their Egg McMuffin sandwich for breakfast.
It is a small round flat type of yeast bread known for all its “nooks
and crannies” in it. Muffins may have originated far back in historical
times but became fashionable in the early nineteenth century when the
muffin factories came into being.
If you are learning how to make English muffin recipes, today various types are made by different manufacturers which are found on the shelves of every grocery store. There are muffins made with different grains of flour and even some with cinnamon and raisins. To serve, these can usually be split in half with a fork, then toasted and spread with jams or butter.
Some English muffin recipes will be rolled and cut like biscuits before cooking. Most of these do not require muffin rings when cooking. There are other recipes which have more of a batter instead of dough so these will require the rings to keep a round shape. Some recipes instruct the cooking to be done on a griddle or in a skillet but others will be baked in the oven. Read the recipe before starting to make sure your muffins turn out right. One thing is always the same; this is to never cut the finished bagel. Instead, you should pull it apart with a fork leaving all the “nooks and crannies”.
NOTE: If rings are needed for English muffin recipes, you can cut both ends out of clean tuna fish cans (7 ounce size).
Dissolve yeast in the ¼ cup warm water.
Add butter to the ¾ cup warm water.
Combine the flour, sugar and salt in a large mixing bowl; turn on low to blend.
Add dissolved yeast and the butter in the water; increase speed to mix batter for 2 to 3 minutes. Scrape batter into a greased bowl; let rise for 1 hour.
Sprinkle corn meal on saran or wax paper.
Scrape dough onto cornmeal, sprinkle top with cornmeal and gently pat dough out to ½ inch thick.
Cut in rounds with a 3 ½ inch cutter (flat pineapple cans with ends cut out make good cutter)With a pancake turner transfer dough rounds onto a lightly greased medium hot griddle (325F degrees) or skillet.
Bake 1 ½ minutes and increase heat to 375F degrees; cook 3 ½ minutes longer.
Turn muffins over and cook 3 minutes more or until lightly brown; cool on wire rack.
Split muffins in half with a fork and toast lightly to serve.
NOTE: Raisin muffins can be made by working 1/3 cup of raisins in the flour, sugar and salt mixture before blending with other ingredients.
These English muffin recipe is good for breakfast sandwiches or toasted with butter, jams, jellies, marmalade or honey. If you do not know how to make English muffin recipes, you may know them as the bread used for eggs Benedict.
Spread toasted muffins with soft butter.
Top each muffin with a slice of cooked Canadian bacon or ham.
Top bacon with 1 poached egg
Top with hollandaise sauce (recipe below) and garnish with fresh chopped chives.
NOTE: I do not like Canadian bacon so I cut slices of ham in rounds to fit on the English muffins.
HOLLANDAISE SAUCE RECIPE
Combine half and half, lemon juice, butter and egg yolks in and saucepan. Set pan on medium heat; stir briskly or whisk until thick and smooth.
This is one of the English muffin recipes in shape of a loaf of bread; also unusual is it is baked in the microwave oven.
Combine milk and water in microwave bowl and heat on high until warm throughout; 3 to 4 minutes.
Mix 1 ½ cups flour, yeast, sugar, salt and baking soda in a large bowl.
Add warm milk mixture and beat well; blend in remaining flour and stir until dough is stiff.
Shape the dough into loaf; roll in cornmeal.
Place dough in a greased glass loaf dish; cover and let rise in warm place 45 minutes.
Cook loaf in microwave on high for 6 to 6 ½ minutes, turning once.
Let stand 5 minutes before removing from pan; slice thinly and toast before serving.
This English muffin recipe is great for breakfast or a snack.
Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
Combine milk, sugar, salt and butter in a saucepan; heat until butter melts and cool to 105 to 115F degrees.
Stir milk mixture, raisins and 3 cups of flour into yeast mixture; beat until smooth.
Stir in enough remaining flour to form a stiff dough.
Turn dough out onto floured surface; knead 2 minutes until dough can be shaped without being sticky.
Turn dough to grease top; cover and let rise in warm place until double in bulk about 1 hour.
Punch dough down and divide in half; turn each half out onto a smooth surface heavily sprinkled with cornmeal.
Pat dough into a circle1/2 inch thick using palms of hands; cut dough into 2 ¾ inch rounds.
NOTE: Cut dough carefully to get the most “rounds”; leftover dough should not be reused.
Sprinkle baking sheets with cornmeal; place rounds on sheets 2 inches apart cornmeal side down.
Repeat process with remaining half of dough; cover and let rise in warm place 30 minutes or until double.
Using a wide spatula transfer rounds to lightly greased preheated electric griddle. (360F degrees).
NOTE: Muffins may be cooked in skillet on stove top over medium high heat.
Place rounds cornmeal side down on griddle; cook 6 minutes then turnover and cook 6 minutes.
Cool on wire rack; to serve split and toast until lightly browned.
Store muffins in airtight container. MAKES 16 muffins.
Combine scalded milk, shortening, sugar and salt and stir; let stand to lukewarm (About 112F degrees).
Add yeast to lukewarm water and stir; add to warm milk mixture.
Add egg and 2 cups of flour; beat until well blended.
Turn out onto a floured surface; knead in remaining flour.
Continue kneading until dough is smooth and elastic about 15 minutes.
Place dough in a greased bowl turning to coat; brush lightly with melted butter.
Cover bowl and let stand in a warm place to rise until double in bulk about 1 ½ hours.
Turn dough out on lightly floured surface; roll to ¼ inch thickness and cut into 3 inch rounds.
Cover rounds and let rise on trays in warm place until double in bulk about 30 to 45 minutes.
Bake slowly on ungreased griddle (about 300F degrees) or large skillet 7 to 8 minutes on each side.
Makes about 12 to 15 muffins (4 inches round.)
This English muffin recipe is for baking in 2 loaf pans or in clean empty cans. After baking simply slice it like bread.
Grease well and dust with cornmeal 2 loaf pans, 2 (1 pound cans) or 6 cans (16 to 17 ounce size).
Combine 1 ½ cups of the flour, yeast, sugar and salt; add hot water and mix until moistened.
Beat mixture with electric mixer about 2 minutes; blend in oil and eggs.
Add enough flour to make dough a litter stiffer; Beat batter until smooth and elastic.
Cover and let rise in a warm place until light and bubbly about 1 hour.
Stir down batter; divide evenly to fit into your prepared baking pans or cans.
Cover and let rise in a warm place until doubled about 30 minutes.
PREHEAT OVEN TO 375F degrees.
Bake 15 to 20 minutes until done; cool completely in cans; run knife around to loosen bread removing waves of cans.
Slice bread and toast to serve.
Add yeast to warm water; let stand about 5 minutes or until it bubbles.
Combine scalded milk, boiling water and honey in a large bowl; let stand until lukewarm (About 112F degrees).
Stir in yeast and whole wheat flour; cover with plastic wrap and let stand in warm place until doubled.
Stir mixture down and add flour, bran, salt and soda; blend in.
Turn out onto a floured surface; knead until dough is workable (still sticky).
Place dough in greased bowl, cover and let rise again in warm place 25 to 30 minutes.
Punch dough down, roll or pat out to ½ inch thickness; cut into rounds.
Dust flat trays with cornmeal; place rounds in greased rings on trays; dust tops of muffins with cornmeal.
Let muffins rise until doubled about 60 minutes; toast on both sides on ungreased griddle on low heat about 6 to 8 minutes per side.
After side 1 is done, remove rings; after cooking both sides remove to rack to cool.
Separate halves with a fork; to store wrap in plastic wrap and refrigerate.