Homemade English Muffins
These are great for breakfast.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
bread
breakfast
grill
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- 1/2 cup milk
- 2 teaspoon salt
- 1 cup hot water
- cornmeal
- 2 teaspoon honey
- 4 cups flour (i used 1/2 white 1/2 whole wheat)
- 2 teaspoon instant yeast
- 3 tablespoon softened butter
- Carbohydrate 472.432744988816 g
- Cholesterol 95.7917589633805 mg
- Fat 42.2952104779793 g
- Fiber 18.5151469618857 g
- Protein 67.3308850948464 g
- Saturated Fat 23.6961740901221 g
- Serving Size 1 1 recipe (948g)
- Sodium 6491.95047519193 mg
- Sugar 453.91759802693 g
- Trans Fat 4.59678815837103 g
- Calories 2577 calories
1. Mix together water, milk, honey and salt. 2. Add 2 cups of flour and the yeast. 3. Mix until you have a loose batter. 4. Cover the mixture and let rise for about 1 hour. It will look like this after an hour. 5. Add the butter and the remainder of the flour and mix. 6. Roll out dough on a surface sprinkled with cornmeal to about 1/2 inch thick and cut into circles. 7. Let rise until doubled. 8. Cook on a hot (about 350 degrees), well buttered griddle until they are light brown. 9. Turn once while cooking. 10. Cool and eat c or eat while hot, I cut them in half but you can also pry them open with a fork.
