English Muffins

By gmbeckett

Ingredients

• 1-1/2 tsp (7 mL) active dry yeast
• 2 cups (500 mL) warm milk
• 1/4 cup (60 mL) butter, melted
• 1 tbsp (15 mL) granulated sugar
• 1 egg
• 3-1/4 cups (800 mL) all-purpose flour
• 3/4 tsp (4 mL) salt
• 2 tsp (10 mL) baking powder
• 2 tbsp (30 mL) vegetable oil
• 1/3 cup (75 mL) cornmeal, (approx)

Details

Adapted from canadianliving.com

Preparation

Step 1

In bowl, sprinkle yeast over 1/4 cup of the milk; let stand until foamy, about 10 minutes. Whisk in remaining milk, butter, sugar and egg.

In large bowl, combine flour with salt; stir in milk mixture until smooth. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1-1/2 hours.

Mix baking powder with 1 tbsp water; stir into dough. Heat griddle or cast-iron skillet over medium heat; brush with some of the oil. Sprinkle with some of the cornmeal. Drop dough by scant 1/4 cup onto griddle, leaving 1 inch (2.5 cm) between each. Cook until bottoms are browned, 7 to 8 minutes.

Brush each top with oil and sprinkle with 1/2 tsp cornmeal. Flip and cook until browned, 7 to 8 minutes. Repeat with remaining dough.

Transfer muffins to parchment paper–lined baking sheets; bake in 350ºF (180ºC) oven until firm to the touch, about 7 minutes. Transfer to rack and let cool. (Make-ahead: Store in airtight container for up to 2 days or freeze for up to 2 weeks.)