Grilled, Cornmeal, English Muffins

english muffins

Homemade English muffins are a lot like homemade guacamole. They are mouthwateringly delicious in comparison to the poorly created and tasteless grocery store brands. I say this lovingly, as someone who used to buy prepackaged English muffins.

Now, there are three key factors that go into a good, homemade English muffin. First, the dough, once cut into circles, should be rolled in corn meal. Second, they should be grilled in salted butter not unsalted butter (or vegetable shortening if you’re vegan). Third, use tipo 00 flour if you can. This flour is ground very finely and really makes for a nice, dense muffin that is not dry at all.

Finally, an important note: this recipe can be made with whole milk, but I made it with almond milk and it is delicious that way! Making it with almond milk also means that these English muffins are vegan! Never did I ever think that I would taste something vegan and think it was so delicious!

Also, this recipe is SUPER easy, so that’s a plus! It makes a small batch of muffins, and is doable the morning of for a great brunch or breakfast.

If you want to use these for eggs Benedict with Hollandaise sauce, you can find a Benedict recipe here and the sauce recipe here.

 

Grilled, Cornmeal, English Muffins

(makes 7-9 muffins)

Ingredients

1/2 cup almond milk or whole milk
1 tablespoon sugar
1/4 tablespoon active dry yeast
1/2 cup warm water
2 tablespoons vegetable shortening
3 cups tipo 00 flour (or AP if you don’t have this)
1 teaspoon kosher salt
cormeal for dusting
salted butter for grilling (or extra vegetable shortening for the vegans)

english muffins

First, in a small saucepan, warm the milk until it begins simmering and then remove it from heat. Let it cool down just until it’s lukewarm.

english muffins

Then, in a large bowl, combine the sugar with the warm water and the yeast. Let the yeast stand until the mixture becomes slightly thick and creamy (about 10-15 minutes). It will still be a little watery, don’t worry about this.

english muffins

Next, melt the shortening in the microwave.

english muffinsenglish muffins

 

 

 

 

 

 

 

 

Add the milk mixture and the melted shortening into the large bowl with the yeast. Add in 1 and a half cups of flour and stir everything together.

english muffinsenglish muffins

 

 

 

 

 

 

 

 

Next, add in the remaining flour and the kosher salt. Continue to stir with a paddle or rubber spatula until the dough comes together and is smooth.

english muffins

 

Knead the dough until it becomes soft and elastic. Then grease the bowl with a bit of the vegetable shortening and cover it. Let the dough rise for about one hour.

 

After the dough has risen, punch it down and role it out onto a floured work surface. You want to roll out a sheet that is about 1/2 inch thick.

english muffins

Using biscuit cutters, or the rims of glasses, cut out circles. You can recycle the dough to continue creating more circles until you’ve used up all of the dough.

english muffins

Next, roll the dough in some corn meal.

english muffinsenglish muffins

 

 

 

 

 

 

 

 

Next, place the muffins on a baking sheet in a warm place. Cover them and let them rise for an additional 30 minutes.

english muffinsenglish muffins

 

 

 

 

 

 

 

 

Finally, prepare a griddle with butter or shortening and grill the muffins!

english muffinsenglish muffins

 

 

 

 

 

 

 

 

Enjoy!

english muffins

 

 

Advertisements

3 comments

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s