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3/10/2010

Stoney's Crew: English Muffins!

OK, I like English Muffins...I like them toasted with peanut butter (with and without honey or homemade jam); butter and cinnamon sugar; just plain honey; an egg fried (omelet style) with a spoonful of diced peppers, onions and crumbled bacon with a slice of cheese; and I especially like them with a plain fried egg and slice of cheese (ala McMuffin w/o the Canadian Bacon) for a quick lunch. So when I found this recipe over at Happy Housewife I had to give it a try, cause I am a thrifty-type that cringes when even buying on sale because the cost/quantity ratio is high compared to a loaf of bread, especially when any stale bread turns into croutons for salads and breadcrumbs for meatloaf/meatballs or cassarole toppings here at Stoney's Crew. I can make that $1.29 loaf of bread work hard and earn my money!

English Muffins:

1 cup hot water (approx. 110 degrees F)
1/2 cup milk (I used skim--it is what we drink)
2 teaspoons honey
2 teaspoons salt
4 cups flour (divided 2+2)
2 teaspoons instant yeast (I had a jar of Meijer brand All Natural Active Dry Yeast)
3 tablespoons softened butter (I used organic, it was cheaper than the regular with a coupon last week :) )

Mix water, milk, honey, and salt. Add 2 cups of flour and yeast. Mix to loose batter. Cover and let rise 1 hour. Add butter and remaining scant 2 cups of flour. Roll out 1/2 thick on lightly floured (I used a sprinkle from the original 2 cups) and cut in circles. Let rise until double. Cook on hot (350 degrees F) buttered griddle. Turn once. Cool. You can either cut in half (I did) or divide with a fork.

Griddlin' away...yep, that is a pan of croutons I baked this morning while the muffins were doublin!


The loot!

I waited until barely cool and toasted one, slathered with butter and cinnamon/sugar and OH MY! Pure heavenly bliss! Yep, this one will be repeated! I'm thinkin' especially in the summer when it is too hot to bake!




Notes on my adjustments to the original recipe:

  • I did not roll out on corn meal/flour, here at the Stoney's Crew we avoid corn products due to allergies.
  • I used all regular all-purpose flour.
  • I rolled out thinner than 1/2 inch (about 3/8")...what can I say, I guess I was overly energetic since I made them in the morning!
  • I was tempted to just cut squares rather than traditional circles, but I used a glass to get the circles for a standard muffin look.
  • My glass was only 3" in diameter and after rolling thinner, my result was 24 muffins. Into the freezer they go!
  • I am thinking that 3-1/2" would have been a nicer size for egg sandwiches.
  • Adding dried raspberries, strawberry pieces, blueberries, or raisins to the dough stage and toasted (after cooking), topped with cream cheese might just melt me into a puddle!
  • A summer BLT with one of these...oh yeah, now we are talking!

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