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Homemade English Muffins

Servings 16 muffins

Ingredients
  

  • 1/2 C warm water 107 degrees F.
  • 2 1/4 tsp active dry yeast
  • 1 tbsp sugar
  • 1 1/2 tsp salt
  • 1 C warm milk 107 degrees F.
  • 3 tbsp vegetable oil
  • 3 1/2 C all purpose flour
  • 1/4 C corn meal
  • 1 tbsp oil for cooking

Instructions
 

  • In a large mixing bowl, combine the sugar, yeast and warm water. Allow to stand for 5 minutes.
  • Add the salt, milk, vegetable oil, 2 cups of the flour and mix with a wooden spoon until fairly smooth.
  • Add the remaining flour and blend until all is incorporated. Scrape the sides of the bowl down and cover with plastic. The dough should double in size after about 1 hour.
  • Place the dough on a well floured surface and knead 2 to 3 times.
  • Press the dough into a square about 1/2 inch thick.
  • Using a 3 inch round cup or biscuit cutter to cut out the muffins.
  • Place the muffins on a baking sheet that is lightly dusted with the corn meal. Sprinkle the corn meal over the muffins to coat.
  • Cover the muffins with plastic and allow to rise again for 30 minutes.
  • Heat a skillet over med/low heat and add about 1/4 tbsp of the oil to coat the pan.
  • Cook the muffins, a few at a time for about 5 minutes on each side. They should be golden brown on the outside and puffy in the middle.
  • Allow the muffins to cool. Open the muffins with a fork when you're ready to use them.
  • Toast the split muffins in a toaster until the middle is golden brown.
  • Top with your favorite toppings and serve.

Notes

Recipe by: Connie Murray @Happybellyfoodie.com