ENGLISH MUFFINS - How to make basic ENGLISH MUFFINS Recipe

Samuel Bath Thomas created the ENGLISH MUFFIN, also know as a BREAKFAST MUFFIN, in Great Britain before emigrating to New York City in 1874. After opening a couple of bakeries in the big apple, the ENGLISH MUFFIN became popular among the people!! Make them in your very own kitchen and enjoy the freshest ENGLISH MUFFINS!! You'll be glad you did!! Click on SHOW MORE before for recipe...

ENGLISH MUFFINS:

• 2 Tablespoons unsalted butter
• 1/2 cup milk
• 1 1/2 tablespoons honey
• 1/2 teaspoon salt
• 3 cups all-purpose flour, plus extra for dusting
• 1-2 Tablespoons cornmeal
• 1/2 cup water
• 1 1/2 teaspoons Rapidrise Yeast

1. Add yeast to warm water (warm to touch). Stir with folk. Set aside.
2. In a large mixing bowl add flour & salt. Whisk until both ingredients are well combined. Set aside.
3. Add milk, butter and honey into a small sauce pan. Warm mixture, over medium-heat, until butter has melted. DO NOT BOIL (will kill the yeast). Remove from heat and cool to touch. Add yeast and stir.
4. Make a well in the middle of flour with fork. Add warm yeast mixture and stir until until there is no dry flour in bottom of bowl.
5. Generously flour a work surface and knead the dough for 3-4 minutes, or until dough elastic and smooth. Cover dough with clean dry towel or paper towels and let rest 10 minutes.
6. Cover a large cookie sheet with parchment paper and lightly sprinkle with cornmeal. Roll the dough out to 1/2-inch thick and cut out 3 1/2 circles. Cookie-cutters work.
7. Gently place cut muffins onto prepare cookie sheet. Sprinkle top of each muffin with cornmeal. Cover and let rise 45 to 60 minutes (depending of how cool or hot your house is).
8. Heat a heavy bottom non-stick skillet or grill on medium-low heat. DO NOT grease.
9. Gently place dough muffins onto the pre-heated pan or grill. Be careful not to over crowd as the dough circles should not touch during cooking. Keep the heat on low to medium-low to avoid cooking too quickly. Cook 6-8 minutes per side or until golden in color. Let cool on wire rack.

Eat as a breakfast sandwich with cooked eggs, bacon, sausage, cheese or chicken. Toast and eat with butter, jam, jelly or peanut butter. Use to make Egg Florentine or Eggs Benedict!!

TIPS: Store in refrigerator up to 4 day in an airtight container or freeze up to 3 months double wrapped in plastic and tin foil.