English Muffins – From Scratch

Bet you like knowing what is in your food, just as I do. I prefer to avoid all those nasty things on the label I can’t pronounce. My mom had a recipe for English Muffins which fulfills a desire for yummy food without the chemicals. Just think of all the great breakfast sandwiches and little pizzas you can make – now a little healthier. Watch for ideas on some of these recipes to be posted soon!

How old is this recipe? Note the reference to hand mixing or using a mixer. Don’t see that too much around here anymore. Enjoy!

English Muffins  – Serves 18


1 1/2 C Milk, 1/4 C Butter, 2 T Sugar, 1 Tsp Salt, 1 pkg Dry Yeast, 4 1/2 C Flour, 1 Egg, 1 C Flour, 2 C or so Corn Meal

  • Heat in a saucepan until very warm (130 degrees F) 1 1/2 C Milk and 1/4 C Butter (or margarine)
  • In Large mixer bowl, combine 2 T Sugar, 1 Tsp Salt, 1 pkg Dry Yeast, and 1 1/2 C Flour.
  • With mixer at low-speed, gradually beat liquid into dry ingredients.
  • Increase speed and beat 2 minutes or beat vigorously by hand.
  • Beat in – 1 Egg and 1 C Flour.
  • With spoon, add 2 C Flour or enough to make stiff dough.
  • Turn dough onto lightly floured surface and knead just enough until well mixed, about 2 minutes.
  • Shape dough into a ball and place in greased large bowl, turning once.
  • Cover and let rise in a warm place until doubled, about 1 1/2 hours.
  • Punch down
  • Turn onto lightly floured surface. Cover with bowl 15 minutes and let dough rest.
  • Meanwhile, place cornmeal in a pie plate.
  • Roll Dough about 3/8″ thick.
  • Cut into 3″ circles (18)
  • Dip both sides of each in the cornmeal and place on cookie sheets.
  • Cover and let rise in a warm place until doubled (about 45 min)
  • Brush large skillet with salad oil and heat to medium hot.
  • Cook muffins on each side or until brown.

English Muffins