Making Strawberry Lemon Marmalade put me in the mood to make some English muffins. Now I have made scorched whole wheat English muffins, as well as a humungous version. This time? A mini version. All of which have been absolutely accidental.
I began with 1 cup of warm (not hot water) which I added around 2 tsp of yeast to with a sprinkle of sugar. See how it gets all nice and foamy after around ten minutes? That is what you want.
I added 3 cups of flour to my mixer and then 1 cup of warm (not hot) milk. Well, mine was a little on the hot side but by adding it to the flour first it would cool it off. Then I added the yeast mixture.
Instead of melted shortening I added 1/4 cup a safflower oil but you could use canola or melted butter. Then I added 1 tsp of salt and around 2 cups of flour until the dough was nice and springy without looking too dry.
This made a ton of dough so I divided it in half, wrapped with plastic wrap, put in a large sealable plastic bag and tossed it in the freezer. With the other half I put in a greased bowl, flipped the dough around to cover it and then added a lid to the bowl and letting it rise for around 45 minutes.
I punched the dough down and rolled it out to 1/2″ thick. I cut the muffins out with a biscuit cutter and guess I should have used a larger one. I did not add as much sugar to the dough as the original recipe recommends and maybe that is why these stayed tiny.
I sprinkled a baking sheet with cornmeal and let the rounds rise, dusting the tops with cornmeal too. I covered with a clean kitchen towel and let sit for half an hour.
I buttered my hot skillet and cooked at level 3 on each side for 8 minutes per side. If you were making regular sized ones, make sure to cook them up for 10 minutes per side and be careful not to scorch them!
So dainty, cute and adorable… I love that these made almost-bite-sized English muffins.
Yesterday we had a savoury version with two-bite egg English muffins for brunch. So good! Because they were so small, I could not put them in my toaster so I just heated a saute pan with some butter and toasted them that way. Unbelievable delicious!
I will be grilling up the rest of my English muffins today because my dad and his wife Julie will be arriving this afternoon and staying for a few days! As a result, I will not be online for a couple of days. Life has been very hard lately and I think I will just lose myself in my kitchen cooking for family and putting down the camera for a few days. I know, shocking!
In the meantime, I hope you enjoy these English muffins!
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i always wind up being hungry after reading your foodie posts … one for baking and cooking again [i used to do the martha steawart thing as well. loved it. why did i stop?? LOL!]… and two for the food
oh! and three, for the company.a cup of tea and that english muffing with jam with nice conversation? <3
Those of worthy of High Tea at the Empress!
They are adorable and look so delicious. I think you invented breakfast sliders!
Enjoy your visit with dad and his wife, we will be here waiting to hear all about how you spoiled them with your amazing cooking and goodies. Lucky them!
YUMMY! 😀