Homemade English Muffins

With all the snow we have gotten and the boys are off school today, so I decided to make it a baking day.

One of the things I love to make is homemade English muffins. The smell from the oven that spreads through your house and then having the patience not to eat one before they have cooled.  Yep, I love the homemade kind. As an extra bonus you get 18 muffins compared to the store bought and you know what ingredients you have in them!

I love to enjoy mine with some butter and local honey! I also use them to make mini pizzas  for my boys, which they love. You can be even more creative and come up with your own way of eating them.  What is your favorite way of eating them?

Okay so here is the recipe I use, it is from the More- with - Less cookbook by Doris Janzen Longacre ( one of my favorite cookbooks!)


English muffins

Makes 18 muffins

Heat in a saucepan until very warm (130 degrees)

1 1/2 cup milk
1/4 cup margarine ( I used butter)

In a large mixer bowl, combine:

2 Tablespoons sugar
1 teaspoon salt
1 pkg. dry yeast ( or 2 1/4 tsp. if you buy bulk yeast like me)
1 1/2 cup flour
With mixer on low speed, gradually beat liquid into dry ingredients. Increase speed and beat 2 minutes, or beat vigorously by hand.

Beat in :
1 egg
1 cup flour

With spoon , add:

2 cups flour, or enough to make stiff dough

Turn dough onto lightly floured surface and knead just until well mixed, about 2 mins. Shape dough into a ball and place in greased large bowl, turning once. Cover; let rise in warm place until doubled, about 1 1/2 hours.

  Punch down dough. Turn onto lightly floured surface; cover with bowl 15 minutes , and let rest.

Meanwhile,  place cornmeal in  a pie plate. Roll dough about  3/8" thick. Cut dough into 3' circles; reroll scraps to make 18 circles in all.

Dip both sides of the circle in the cornmeal and place on cookie sheet. cover and let rise in warm place until doubled about 45minutes.

Brush large skillet with oil and heat.

When skillet is medium hot put in 6 muffins, cook 8 mins. on each side or until brown. Repeat until all are cooked.

To serve spilt muffins horizontally with tines of fork and toast.

I hope you give these a try and if you do come back and let me know what you think!


Have a wonderful day!

~ Katie