Homemade bagels, scones, muffins, AND English muffins. I remember when it was easy to just go to a bagel shop and get an everything bagel with cream cheese, OH MY YUM! Or English muffins ready to eat in the bread isle. NOW we want to make them, everything IS better homemade!!
So my first attempt to make English Muffins was rocky, but as you can see…it all ended well! I love the batter, and after I let it sit for 1.5 hours, it was bubbling like crazy.
Here is my first attempt at making my very first English Muffin….Ummmm….yeah….not good….
Unless I was looking to make flimsy pancakes….
I have a second attempt, but sadly forgot to take a photo of it…. It looked like a perfect pancake, and tasted delicious too….but I really would like a English Muffin please….
Well the old saying may be right after all, “Third time is a charm!” Thank goodness.
I owe these beauties all to the lovely Nelly from Cooking with Books. Technology really is amazing, it still amazes me even today. I was trying to figure out what could be wrong, I followed all the directions for the recipe! I sent Nelly a message on Facebook chat, and sent her an email of a pic I took with my smart phone of the mess. The best part….She is in the Dominican Republic! I really do love technology. We discovered I needed to simply add more flour so they would not run. She shared that I could weigh the flour to get exactly what we need in the recipe. Thank you to the amazing Nelly, the lovely pastry baker, and bread maker!
I have now made Eggs Benedict, Peanut Butter and Banana Sandwich, and ate the delicious English Muffins with jelly. My tummy is very happy!
I promise you, the recipe is so easy, you will not be disappointed!
English Muffin recipe adapted from Michael Ruhlman –
6 Tbsp butter
1 Tbsp sugar
2 cups almond milk
1 pkg active dry yeast
1 large egg beaten
2 cups flour (may need more to thicken flour)
1/2 tsp salt
2 tsp baking powder ( dissolve in 1 Tbsp water)
Cornmeal for dusting
- Combine the butter and sugar in a small sauce pan, stirring to dissolve the sugar. Add the almond milk, stir it and remove it from the heat. Stir in the yeast and the egg.
- Combine the flour and salt in mixing bowl. Add the milk mixture and stir till it’s all well combined. Cover and set aside for 1-1/2 hours, or refrigerate overnight (removing it from the fridge an hour before cooking).
- Heat a griddle or a skillet over medium heat. If you’re using rings, butter them. Stir the dissolved baking powder into the batter. Dust the griddle or skillet with corn meal. Scoop-pour about 1/4-cup portions onto the griddle, free form or in rings. Cook for about seven minutes. Flip them and continue cooking till done, 7 to 10 more minutes. I did not have cornmeal, so I used small amount from Jiffy corn muffin mix.
- Allow them to rest for at least 10 minutes, pry in half with a fork, toast and serve with butter, honey, or jam, or beneath Canadian bacon, poached egg and Hollandaise sauce.
Yield: 8 to 12 muffins
I love homemade, no processed food here!
Have you made English Muffins, or Bagels before?
Until next time, Come on in, Have a seat,