Muffins English Muffins by Nalani

posted by Nalani 03-22-99 8:11 AM

"Cooking up Country Breakfasts" Linda Rasmussen of Twin Falls Idaho


1 cup milk
1/4 cup butter or margarine
2 Tablespoons sugar
1 teaspoon salt
2 packages (1/4 oz each)
1 cup warm water (110 to 115)
2 cups all-purpose flour
3 to 3 1/2 cups whole wheat flour (here is where you could experiment)
1 Tablespoon sesame seeds
1 tablespoons poppy seeds

Scald milk in saucepan: add butter, sugar, and salt. Stir until butter melts; cool to lukewarm.

In a small bowl, dissolve yeast in warm water; add to milk mixture.

Stir in all purpose flour and 1 cup whole wheat flour until smooth.

Add the sesame seeds, poppy seeds and enough remaining whole wheat flour to make a soft dough.

Turn onto a floured board; knead until smooth and elastic, about 8 to 10 minutes.

Place in greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.

Punch dough down. Roll to 1/2 inch thickness in a cornmeal-covered surface.

Cut into circles with a 3 1/2 in, or 4 in cutter; cover with towel and let rise until nearly doubled, about 30 minutes.

Place muffins, cornmeal side down, in a greased skillet; cook over medium low heat for 12 to 14 minutes or until bottoms are browned.

Turn and cook about 12-14 minutes until browned. Cool on wire racks; split and toast to serve. Yield: 12 to 16 muffins

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