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Description Text

Description:

Even though they're not really muffins… and they've never heard of them in England, these are a favorite for American breakfast. Served with butter, or jelly on top or used in dishes like Lars's Eggs Benedict, Lars's Egg McMuffins, etc.

Ingredients:

• 6 cups all-purpose flour

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• 1 cup milk
• 2 Tbs sugar
• 1 tsp salt
• 3 Tbs butter plus extra butter for greasing bowl and skillet/griddle

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• 1 cup water
• 1 package active dry yeast

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• 1 cup cornmeal

Procedure:

1. In two medium bowls, add 3 cups of flour each and set aside.
2. In large mixing bowl, grease with butter and set aside.
3. In medium saucepan over medium low heat, add milk, sugar, salt and butter. Blend together and heat till warm. Transfer to medium bowl.
4. In same saucepan, add water and heat to warm. Transfer water into large mixing bowl, sprinkle in yeast, and stir until dissolved.
5. Stir in milk mixture and 1st bowl of flour; beat until smooth.
6. From 2nd bowl of flour, add enough additional flour to make a stiff dough.
7. On cutting board, us remaining flour as needed to flour board and knead about 2 minutes, or until dough is manageable and can be formed into a ball. (Dough may be slightly sticky.)
8. Place in greased bowl, turning dough to grease top.
9. Cover with damp cloth; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.
10. Punch dough down with fists; let rest for 10 minutes. Divide in half.
11. On a cutting board, heavily sprinkled with cornmeal, pat each half into a ½” thickness.
12. Cut into circles with a floured 3-inch cookie cutter.
13. Place on ungreased baking sheets about 2 inches apart.
14. Cover with damp cloth and let rise in a warm place, free from drafts, until doubled in size, about ½ hour.
15. Lightly grease large skillet or griddle with butter. On stove top or griddle, over medium heat, add muffins, cornmeal side down.
16. Heat until well browned on both sides. About 10 minutes per side. Repeat with additional muffins as necessary.
17. Transfer muffins to wire racks and allow to cool.
18. To serve, split in half with fork and toast in toaster.

Advanced Preparation:

• The recommend approach is to prepare the muffins in advance, stored in tightly sealed baggies or vacu-sealed and refrigerated till needed.

Tips, Notes, and Variations:

• You can substitute 1½ cups whole wheat flour for 1½ cups of the all-purpose flour.