Today, after rushing out to work without more than a quick snack breakfast, I decided I needed something filling and quick to eat on the go. I remembered seeing somewhere that you could assemble your own English muffin sandwiches and freeze them for easy reheating and planned on getting the ingredients to make that happen. However, when I went to the store to pick up English muffins I was astounded at the ingredients paragraph. After being unable to find a box that was really food as opposed to “food” I decided to make my own. So, this frugal recipe is the result of trying to eat better at breakfast.
This takes a little longer than a box, or even a drive through Tim Horton’s, but it tastes better!
Homemade English Muffins:
(adapted from Recipezaar)
Ingredients:
- 1 packet rapid rise yeast
- 1 1/2 teaspoons salt
- 1/2 cup milk, lukewarm plus 1 cup milk
- 1 egg, slightly blended
- 2 tablespoons sugar
- 4 1/2 cups flour
- 1/2 cup cornmeal
- 1/4 cup butter plus 2 tablespoons butter, melted
Process:
- Mix the 1/2 cup luke warm milk with the sugar and yeast, and let sit.
- Scald the milk (bring to a near boil, but not a full boil from low heat, stirring often) and then stir in the 1/4 cup butter to melt. After the butter has melted mix in the egg.
- Combine the two mixtures.
- Slowly add flour, 1/2 cup at a time until fully incorporated.
- Knead the dough for 4-5 minutes, or until there’s no flour on the edges and it looks a little shiny.
- Leave the dough covered in a warm spot for about 1 hour until it doubles in size.
- Knead the dough a few more times to get the air out.
- Roll the dough to about 1/2 inch thickness, and use a round cutter (biscuit cutter or glass rim) to cut out round shapes.
- Sprinkle the corn mean on a plate, and after you cut each muffin press it in the corn meal to coat the edges.
- Place on a cookie sheet to rise for 20 more minutes.
- Heat a flat bottom skillet to Medium, then reduce the heat slightly. Spread the melted butter on the skillet and place the muffins on top. Cook about 5 minutes per side, until well browned. Be sure to re-butter the pan before you add each batch.
When ready to eat, use a fork to separate – you should get the traditional “nooks and crannies” that way.
Top with whatever you want. I made a sandwich with 2 eggs (cooked round) a slice of thick precooked but warmed ham, lettuce, and cheddar cheese. It was truly Eggselent! I asked my friend to help name the sandwich, and he came up with the AM, the American Morning. (which is what I had for dinner tonight)
If you have the time these are really delicious!
I’ll let you know how well they reheat when I grab some for breakfast later this week.
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Oh, yum! I love English muffins..
I never thought we could do that ourselves. It's kinda expensive at our bakery, haha!