English muffins are delicious and versatile. They are perfect with eggs, bacon and cheese for breakfast, slathered in jam or even used as a mini pizza for an afternoon snack. English muffins come in huge packs at the grocery store, but it’s frequently hard to find a brand that isn’t loaded with sugars, artificial flavors or high fructose corn syrup. Here’s a great recipe to make your own English Muffins!
3 cups of Flour
1 teaspoon of salt
1 teaspoon of sugar
1 packet of quick rise yeast
1 1/2 cups of warm water
A dash of olive oil
Cornmeal, for dusting on the muffins and to keep the area non-stick
Mix together flour and salt in a large bowl.
In a small separate bowl, mix the warm water with the sugar and the yeast and whisk it around. Let it stand on the counter for 10 minutes and it will begin to get bubbly.
Mix the yeast mixture and the flour mixture together and form a soft dough ball. Let it sit in a warm place covered with a clean cloth for about an hour until it rises.
Once the dough is risen, preheat a skillet to medium heat and add a dash of olive oil to the bottom.
The dough will make about 16 English Muffins, so divide it into small balls.
Sculpt your dough balls into squished rounded, about an inch thick. Dust each side with cornmeal.
Toast each round in the heated, oiled skillet until browned on both sides and slightly puffier.
Preheat a second skillet to medium-low heat with no oil.
Move each toasted English Muffin to the second skillet and continue to cook them until they are thicker and puffier, about 2 more minutes on each side.
Enjoy any way you’d like!
Photos: Elizabeth Adan
Elizabeth Adan is a Freelance Writer, Publicist and Brand Ambassador. Her blog Aquaberry Bliss is a unique outdoor lifestyle blog dedicated to expanding your world and inspiring your creativity. When Elizabeth isn’t traveling, you’ll find her writing, hiking or gardening. Find Elizabeth on Twitter @stillaporcupine and on LinkedIn.