I made mini English muffins the other day to product test Wendell Estate Honey and realized, why not share the recipe? The great thing about English muffins is you do not bake them, they are cooked in a pan or on the grill. Perfect for making treats in the summer.
The first time I made them they were so large that by the time they cooked through, they were burned which is why this time, I made them more wee.
I cooked them on my new-to-me cast iron fajita pan on medium heat for 6 minutes per side. No burning! They also worked perfectly for slider buns.
The recipe is for a bread machine but can easily be done by hand since you are only just making the dough. Just remember to use warm but not hot milk. Whisk together the wet ingredients and add the yeast and let sit for five minutes, until frothy. Combine the dry ingredients and then add the wet and the shortening. Cover and let rise an hour or so.
1 cup milk
1 tsp salt
2 tbsp granulated sugar
2 tbsp shortening (I used Celeb margarine)
3 cups flour
1 1/4 tsp yeast
Cornmeal for topping (I skipped this part)
Add all ingredients except the cornmeal into the baking pan, put into the breadmaker and select dough cycle.
Roll out dough until 3/4″ thick. I cut mine into 2″ circles. If you want to use cornmeal, brush with water and sprinkle with cornmeal. Cover and allow to rise for 30-45 minutes. OK, I skipped this step because I wanted them to remain small. It is up to you.
Grill for 6-7 minutes on each side until golden brown.
What a difference homemade is! These were light and airy, filled with air pockets that soaked up whatever we put on there. I am absolutely making these again.
Charity Dawn says
ohhh my hubby LOVES english muffins I shall have to try these!
Debra She Who Seeks says
Well, where the hell have I been all my life? I never realized that English muffins were not baked in the oven like other buns or breads. D’oh!