HOMEMADE ENGLISH MUFFINS
Tuesday, September 15, 2020
Crispy, crunchy, toasty outtards, give way to soft, chewy, craggy innards = Homemade English Muffins. And not only that, they're fun and easy to make.
English Muffins and I are now on a nickname basis. It's a bit of a story that involves butter, homemade strawberry jam, and Taleggio cheese. Oooh yes, but that's for another time.
For now I've just got to tell you that these EM are not your ordinary EM. No sirreebob!
You throw the ingredients in a bowl, knead, knead, roll, circle cut, rise and cook in hot skillet. No oven! No fiddling. Not only that, the cooking-in-a-skillet part of the recipe will make you smile. Cool, right?!
And as easy as that, Ta da, you just made sooo-good EM, in your very own kitchen. Quickly now, pull a freshly made EM open with a fork, toast and indulge. Repeat.
The trickiest thing about homemade, toasty EM is what to put on them, besides butter of course. A bit of a dilemma that occurs often, at our house. Forest Grump almost always goes for peanut butter and Donna's homemade marmalade. I like to mix it up a bit more, from Brie that kind of melts into the EM, drizzled with hot honey, to just-plucked-from-the-garden, fresh Green Zebra tomato slices. And don't even get me started on Eggs Benny!
Moral of the story, make your own EM. Why not?
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Very slightly adapted from The Woks of Life
food blog for The Last Wonton. Thanks Sarah!
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HOMEMADE ENGLISH MUFFINS ~ Makes 12-14
1 envelope, or 2 1/4 teaspoons of active dry yeast
1 tablespoon sugar
1 cup warm water
3 2/3 cups flour (plus more for kneading)
1 teaspoon sea salt
2/3 cup plain yogurt
1/4 - 1/3 cup fine cornmeal (for sprinkling)
2 tablespoons oil (avocado, olive, canola)