I've been rather obsessed lately with English Muffins made from scratch. I've always enjoyed bread making, and this is about as easy as it gets. Why pay $3 bucks for processed muffins made from white flour, when you can have these whole wheat beauties? When Stacy and Renee were visiting recently, we wandered over to Williams Sonoma and I bought a box of "egg rings" that were just crying out to be used to make perfect sized English Muffins. If you don't want to pay for those (they were around $15 for four rings), you can easily get muffin rings for around $6 at Amazon.com or you can use wide mouth jar rings (I hear) or even tuna cans if you can find the kind that you can cut the top and bottom off. Here we go with the recipe:
English Muffins (makes a dozen in my rings--your results may vary)
1/2 cup nonfat powdered milk
1 Tablespoon sugar
1 teaspoon salt
1 Tablespoon olive oil (you could use shortening)
1 cup hot water
1 Tablespoon yeast (or a packet, if you don't have a pound bag of yeast in your fridge)
1/8 teaspoon sugar
1/3 cup warm water
2 cups King Arthur Whole Wheat White flour
Combine the powdered milk, 1 T. of sugar, 1/2 t. salt, oil and hot water and stir until sugar and salt are dissolved. Let cool.
In a separate bowl, combine the yeast and 1/8 t. sugar with the warm water and set aside until the yeast has dissolved (about 10 minutes--it should be foamy). Add this to the powdered milk mixture. Add the flour and beat thoroughly with a wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
Preheat your griddle to 300 degrees (if you haven't got a griddle, a cast iron skillet will work). Add the remaining 1/2 t salt to your batter as you stir it down. Place your rings on the griddle and spray well. Fill each ring about 1/2 full with batter, then cover with a piece of foil (it's going to get oogey, so you might want to spray it so you can scrape batter off of it back into the bowl). Put a cookie sheet on top of the foil (this not only steams the muffins but keeps them flat on each side). Cook for about 5 minutes, then flip and cook the other side for five minutes or so.
Recipe adapted from Alton Brown's section of Food Network Favorites, Meredith Books, 2005.
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