On Sunday, I tackled a task I’ve been wanting to accomplish for a long time, making my own clean English muffins! My go-to pre-run snack is a whole wheat English muffin topped with peanut butter and a sliced banana. However, I haven’t been able to find clean English muffins at the grocery store. So, I found this recipe and gave it a go!
You Will Need:
4 cups whole wheat pastry flour (+ one cup on reserve)
1 teaspoon salt
1 tablespoon olive oil
2 cups milk (I used unsweetened almond milk)
1 3/4 ounce pack of active dry yeast
1/4 cup cornmeal
Also make sure you have on hand:
2 cookie sheets
Extra olive oil
A heavy duty cash iron pan
Now, let’s get to work!
Step One: Warm the milk in a glass measuring cup and pour in the yeast. Set aside for five minutes or so until foam begins to form on the top.
Step Two: In a large mixing bowl, blend 4 cups of flour and salt. Add in oil.
Step Three: Pour the milk into the flour mixture. Stir with a wooden spoon until it is tough to stir.
Step Four: Remove dough from mixing bowl and knead until smooth. Add the cup of flour on reserve 1/4 cup at a time, kneading after every addition. When you have a large bowl of smooth dough, coat it with olive oil to keep it from drying out while it rises. Put the dough back in the mixing bowl, cover with a towel and let it sit in a warm area for an hour.
Step Five: After an hour, the dough should be about double in size. Give it another brief kneading. Sprinkle cornmeal lightly over your work surface. Put your dough on the work surface and roll with a rolling pin until it’s about 1/2 inch thick. Then, cut out your muffins using a biscuit cutter or small glass. You’ll end up with 24 muffins.
Step Six: Place the cut out muffins on a cookie sheet, brush them with olive oil, sprinkle tops with a light dusting of cornmeal, cover with a towel and allow to rise for another 30 minutes in a warm area.
Step Seven: Place as many muffins as you can fit into an ungreased cast iron skillet. Cook on your stove top on low heat for 15-20 minutes on each side. It’s important to cook these on low so the middle cooks through and the outside is brown and toasted. You’ll know they are done with they look almost like the packaged version you find at the store!
Enjoy with butter, jam, or peanut butter and banana like me! And let me know if you make them!