Tuesday, October 18, 2016

English Muffins | Homemade

1-⅓ cups milk, warm (make sure it's not to hot)
1 tbs sugar
2 tsp kosher salt
1 tbs vegetable oil
1 pkg (2-½ teaspoons) active dry yeast
2 cups sifted flour
Non-stick cooking spray
6 mason jar lids

  1. In a mixing bowl, combine the milk, sugar, salt and vegetable oil. Stir until the sugar has dissolved.
  2. Add the yeast. Mix well. Allow to sit until the yeast has dissolved.
  3. Add the flour  and stir until well-combined. Cover. Let  the dough to sit for 30 minutes in a warm spot to rise.
  4. Preheat a griddle to 300◦
  5. Lay mason jar rings on a skillet. Spray generously with some non-stick cooking spray. Sprinkle some corn meal evenly within each ring. Pour 1/2 cup minus 1 tbs of batter into each ring, spreading evenly to the edge. 
  6. Place an inverted sheet pan over the rings and cook for 5 to 6 minutes, or until a pretty golden brown. 
  7. Before flipping on other side to cook, spinkle more corn meal evenly over the top. Cook for an additional 4-5 minutes
* Don't  let the pan rest on the rings. Make sure there is enough room for the muffins to rise because you don't want your muffins sticking to the pan. This could also cause the dough to spill over the edge.

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