Tuesday, March 15, 2011

English Muffins

This post will be fairly brief, because I am shifting from one debate tournament to another. I've been making this recipe from Alton Brown for Dona for several years now. If you use Wheat Montana's Prairie Gold flour, you get some whole-wheat benefits with less of the grittiness of what we normally find in whole wheat flour. Any white wheat will be fine, though. Of course, if you like regular whole wheat flour, by all means, use that!

English Muffins

  • 1/3 cup hot water
  • 1-2 drops of agave syrup
  • 1 envelope (2 1/4 teaspoons dry yeast)
Stir these together in a small bowl (I use a regular cereal bowl) and allow to sit until the yeast starts foaming. In the meantime, start working on the next stuff:
  • 1/2 cup nonfat dry milk (I've substituted soy milk powder sometimes and the recipe works fine.)
  • 1 teaspoon salt
  • 1 tablespoon butter or shortening (melted)
  • 1 cup warm water
Melt the butter in a medium or larger mixing bowl. Add the water, salt, and dry milk and mix these together.

  • 2 cups flour
Add the flour to the milk/butter mixture. Stir a bit and add the yeast. Then stir until mixed together.

I use tuna cans for this recipe. Grease a tuna can and put 2-3 ounces of dough in each can. You should get 8-10 muffins. I've never measured these before, but I would guess 2 ounces is around 1/4 cup by volume and 3 ounces probably is 1/3 cup.

Place these in a warm place to rise for 30 minutes. Preheat your oven to 350 degrees and bake for 25 minutes. These are both pictures of baked muffins. 

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