Good Morning English Muffin

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English Muffin Rings

There are three different types of English Muffins, the good ones and the really good nook and cranny ones and Sour dough English Muffins. My favorite is the Sour Dough English Muffins, then the Really Good Nook & Cranny ones, but I will settle for the other.

English Muffins as we know them have, as most things, come from a long line of evolution. Starting with a pancake type bread, that turned into a crumpet almost biscuit type, then they were made with crumpet and bread scraps. Finally when they came to the States we adapted once again to what we know today. History in a nutshell.

**If you don’t have English muffin rings tuna cans with the bottom cut out works well too.

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Really Good Nook and Cranny English Muffin
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Really Good Nook and Cranny English Muffin
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Ingredients
  • 1 tbsp Honey
  • 1 tsp Kosher Salt
  • 1 tbsp Butter
  • 1 cup Milk warm
  • 1 tbso Dry Yeast
  • 1/3 cup Water or Whey
  • 2 cup Light Whole Wheat Flour
  • Cornmeal
Servings:
Instructions
  1. In a mixing bowl combine the honey, butter, milk, and yeast.
  2. Mix and allow to sit until doubled.
  3. Add the water (whey) 1/2 tsp of salt and flour. Mix well and allow to sit for about 30 min.
  4. Add the remaining 1/2 tsp of salt.
  5. Place your English muffin rings on a cast iron pan, griddle or electric griddle heated to 300 degrees.
  6. Dust the pan/griddle with cornmeal and scoop the English muffin batter into the rings, about 1/3 c per ring. This may need to be adjusted depending on your ring size.
  7. Flip after about 5 minutes. Another 5 minutes and they are ready to eat!
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Sour Dough English Muffins
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Sour Dough English Muffins
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Ingredients
  • 2 cup Sourdough Starter see notes
  • 2 cup Milk
  • 3 cup Light Whole Wheat Flour
  • 1 cup Whey or water
  • 1 tbsp Dry Yeast
  • 1/2 cup Wheat Bran
  • 2-2 1/2 cup Light Whole Wheat Flour
  • 1/4 cup Molasses
  • 1/4 cup Butter
  • 1 tbsp Kosher Salt
  • •Cornmeal
Servings:
Instructions
  1. Mix the milk, starter and 2 cups of flour together and allow to sit for 2 hours. This is a sponge.
  2. To the sponge add the whey, yeast, wheat bran, flour, molasses, butter and 1 1/2 tsp salt.
  3. Mix well and let set for 1 1/2 hours.
  4. Add the remaining 1 1/2 tsp salt.
  5. Grease your muffin rings and place on a greased baking sheet dusted with cornmeal.
  6. Scoop the dough into the rings, about 1/3c.
  7. Allow these to rest for 1 hour. Then dust the tops with cornmeal.
  8. Bake at 400 for 40 minutes, flipping the muffins after 20 minutes.
Recipe Notes

Starter- Basic Sour Dough Starter
In a wide mouth jar combine 1 cup water and 1 cup flour and mix well. Cover with a flour sack towel and secure with a rubber band.
Allow this to sit for two days on the counter.
Day 3 add 1/4 cup flour and 1/4 cup water.
Day 5 add 1/4 cup flour and 1/4 cup water.
Day 6 the starter is ready to use.
If you don't use the starter on day 6 place the starter in the refrigerator. Continue to "feed" the starter every few days. After a couple feedings without use remove some starter or it can sour.

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3 Comments

  1. I’ve only ever had English muffins from the plastic wrapper! These recipes are so approachable that I’m thinking of trying one this weekend. For the whey in the 2nd recipe, can I just drain whey off some plain yogurt?

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