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English Muffins

Prep Time10 mins
Cook Time11 mins
Total Time21 mins
Course: Breakfast
Cuisine: English
Keyword: english, muffins
Servings: 6 muffins

Ingredients

  • 1⅓ c milk warm, but not hot
  • 1 tbsp sugar
  • 2 tsp kosher salt
  • 1 tbsp vegetable oil
  • tsp active dry yeast 1 package
  • 2 c all-purpose flour sifted
  • non-stick cooking spray
  • cornmeal fine

Instructions

  • In a medium bowl, comine the warm milk, sugar, salt, and vegetable oil. Stir until the sugar has dissolved.
  • Add the yeast. Mix well, and let sit until the yeast has dissolved.
  • Add the sifted flour to the wet ingredients and stir until well-combined. Cover the bowl and let sit for 30 minutes in a warm spot to rise.
  • Preheat a griddle to 300 degrees Fahrenheit (150 degrees Celsius), or medium heat. Place mason jar rings onto griddle. Spray each ring with pan spray and dust each ring with a sprinkle of cornmeal.
  • Using a #20 ice cream scoop, place 2 scoops of batter into each ring. The #20 scoop is equivalent to 3 1/2 tablespoons, so each ring should be filled with about 7 tablespoons of batter. Gently smooth the batter out to cover the inside of each ring.
  • Place an inverted sheet pan over the rings and cook for 5-6 minutes, or until golden brown. The pan should not rest on the rings. There should be clearance for the muffins to rise; otherwise, the muffins may stick to the pan and force the dough to spill over the edge.
  • Remove the sheet pan and sprinkle cornmeal onto the muffins, then use tongs to flip the rings and the muffins. Cover again with the sheet pan and cook for another 4-5 minutes, or until golden brown.
  • Place the muffins on a wire rack to cool and carefully remove the mason jar bands. Allow muffins to cool.
  • To serve, split with a fork and toast to your liking. Top with butter, jam, and your other favorite breakfast condiments.
  • These mason jar english muffins will keep at room temperature for 2-3 days, and longer in the refrigerator.