I do not have a video for you this week. I actually filmed one, but the camera died in the middle of it and I was unable to use the footage and had no time or extra ingredients to refilm. It happens, right? I'll save that recipe for another time. It's a good one.

So this week, I'm sharing a recipe I found recently for Bread Machine English Muffins. I did not make it up. I found it through my good friend, Google.

A little back story on why I wanted to make English muffins: When we were in Maine, I found organic English muffins & Noah absolutely loved them. When we got home, I could not find them anywhere! All that was available were ones with additives, preservatives, dough conditioners, etc. YUCK! So, I decided, since I have a bread machine, that I would try to make them myself. I'm glad I did because they came out awesome - they even have nooks and crannies!! Noah even said they're better than the store bought ones. Mission accomplished 🙂

Homemade English Muffins








Here's the recipe I used:

Bread Machine English Muffins

1 C milk
3 T butter
1 egg, slightly beaten
1 tsp salt
2 tsp sugar (optional)
3 C + 2 T all purpose flour
1 1/2 tsp dry yeast
Cornmeal for rolling (I skipped this step because I didn't have cornmeal - I used flour. Which worked just fine)
Cast iron skillet for cooking

Add all ingredients to your bread machine in order suggested by manufacturer (mine was the order of the list above). Set on dough setting & run. Line 2 baking sheets with parchment paper. When dough is done, roll out on floured surface (or cornmeal). Cut into 8-10 rounds/pieces. I used a glass to cut the dough and made 10 muffins. The last 2 were from scraps and I formed rounds with my hands. Place on parchment paper and allow to rise for about 20-30 minutes until not quite doubled in size.

Heat cast Iron skillet over low heat. Once hot, use paper towel dipped in coconut oil to lightly grease the pan. Working in batches (my pan was small so I did 2 at a time), cook the muffins about 5-7 minutes each side. They should be golden brown when you flip them over. Split with a fork, toast & serve as you normally would an English muffin. Store in the refrigerator or freezer.

Pin It on Pinterest

Share This