These aren’t too much work and will produce muffins with pretty good nooks and crannies for a great side dish with breakfast or a nice base for a sandwich. The only downside is that the batter needs to be made at least 3 hours ahead of time but that also means you can make the dough the night before and simply bake them in the morning. I baked mine on the stove in a cast iron pan but you can bake them only in the oven if you do not have a good heavy bottomed pan.
English Muffins
AuthorMabDifficultyIntermediateCombine all of the ingredients (except the cornmeal) in a mixing bowl and beat with your hand until it starts coming away from the sides of the bowl, and is satin-smooth and shiny for 7-10 minutes. The dough will be oddly stretchy and a little sticky, this is fine.
Roll the dough into a ball shape and cover the bowl, letting it rise at room temperature for 1 to 2 hours.
Prep a baking sheet by coating the surface with cornmeal then gently deflate the dough, and divide it into 8 balls which you smooth and then flatten each ball into the cornmeal until they are about 3" across in diameter. Cover and allow to proof for at least 20 minutes but up to overnight.
When ready to cook: heat a iron bottom pan to medium then place the muffins in the pan cooking for around 10-15 minutes until a thick golden brown crust has form, then flip and cook another 7-10 minutes on the other side until they are cooked through in the middle and brown on both sides.
Adapted from Panza Baby
Ingredients
Directions
Combine all of the ingredients (except the cornmeal) in a mixing bowl and beat with your hand until it starts coming away from the sides of the bowl, and is satin-smooth and shiny for 7-10 minutes. The dough will be oddly stretchy and a little sticky, this is fine.
Roll the dough into a ball shape and cover the bowl, letting it rise at room temperature for 1 to 2 hours.
Prep a baking sheet by coating the surface with cornmeal then gently deflate the dough, and divide it into 8 balls which you smooth and then flatten each ball into the cornmeal until they are about 3" across in diameter. Cover and allow to proof for at least 20 minutes but up to overnight.
When ready to cook: heat a iron bottom pan to medium then place the muffins in the pan cooking for around 10-15 minutes until a thick golden brown crust has form, then flip and cook another 7-10 minutes on the other side until they are cooked through in the middle and brown on both sides.