The key to making great English muffins is a very moist dough that nearly resembles batter. Pry the muffins apart with a fork to yield a craggy interior ideal for slathering with butter and jam.
- Portion size 16 servings
- Credits : Canadian Living Magazine: December 2012
MethodIn bowl, sprinkle yeast over 1/4 cup of the milk; let stand until foamy, about 10 minutes. Whisk in remaining milk, butter, sugar and egg.
In large bowl, combine flour with salt; stir in milk mixture until smooth. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1-1/2 hours.
Mix baking powder with 1 tbsp water; stir into dough. Heat griddle or cast-iron skillet over medium heat; brush with some of the oil. Sprinkle with some of the cornmeal. Drop dough by scant 1/4 cup onto griddle, leaving 1 inch (2.5 cm) between each. Cook until bottoms are browned, 7 to 8 minutes.
Brush each top with oil and sprinkle with 1/2 tsp cornmeal. Flip and cook until browned, 7 to 8 minutes. Repeat with remaining dough.
Transfer muffins to parchment paper–lined baking sheets; bake in 350ºF (180ºC) oven until firm to the touch, about 7 minutes. Transfer to rack and let cool. (Make-ahead: Store in airtight container for up to 2 days or freeze for up to 2 weeks.)
Nutritional facts Per muffin: about
- Sodium 183 mg
- Sugars 3 g
- Protein 5 g
- Calories 169.0
- Total fat 6 g
- Potassium 92 mg
- Cholesterol 22 mg
- Saturated fat 2 g
- Total carbohydrate 25 g
- Iron 9.0
- Folate 30.0
- Calcium 5.0
- Vitamin A 4.0