To me, the advantage of making my own muffins is to be able to
customize ("variations").
Sue
Basic English Muffin Recipe
3 c unbleached flour, divided (2 cups, 1 cup)
3/4 tsp instant yeast (bread machine yeast)
3/4 tsp salt
1/2 c whole milk, scalded and cooled to warm
3/4 c warm water
About 2 T honey
2 T malted milk powder
2-3 T softened butter
STEPS
1. Sift 2 c of the flour into a medium bowl. Mix in the salt and
yeast. In the mixer bowl, blend the warm water, milk, honey, and malt
powder until dissolved. Add the dry ingredients and mix at low-medium
speed until it forms
a thick batter, scraping the sides of the bowl.
2. Cover the bowl with a plate and set the bowl over a pan of warm
(not hotwater for 90 min until bubbly and frothy.
3. Return bowl to mixer and add softened butter and remaining flour.
Add more flour if necessary to form a soft dough that is sticky but
comes off the
beaters and bowl. Knead in mixer for 3-4 minutes. Transfer to a bowl
in which the dough can double. Cover and place in the refrigerator overnight.
4. About 1-2 hours before making the muffins, remove the bowl from
the refrigerator. Grease 10-12 muffin rings lightly and place on a
cookie sheet. Sprinkle corn meal liberally in the bottom of each
ring. Break off pieces of dough with a large spoon trying not to
compress the dough. Form the dough into fat disks and place a disk in
each ring, allow room to double. This amount of dough will make 8
large muffins.
5. Sprinkle corn meal on the top surface of the muffins. Cover the
rings with something smooth and place in a warm place to rise about
45-60 min. In the meantime, lightly oil a griddle and preheat to about 325 deg.
6. Transfer the muffins to the griddle still in the rings. Cook 5-6
minutes. They will rise a bit more. After 5 min (not before) remove
rings while the muffins are still on the griddle. The sides of the
muffins should be reasonably firm. Gently flip the muffins. Cook
another 5 min on that side. Cook additional 2-3 min on each side
until the muffins are done. Do not overcook. Cool on a wire rack.
Variations (add to the dough at step 3 unless otherwise stated)
* Raisin: 1/2 c raisins
* Cheese and chive: 1/2 c coarsely grated gruyere, 1 tbsp chopped chives
* Orange cranberry: 1/2 c craisins and grated rind of a large orange
(add rind to the warm liquids in step 1). You can also add 1/4 c
chopped toasted walnuts
* Whole grain: Substitute 1 c whole wheat flour for AP in step 1
* Cheddar garlic: 1/2 c coarsely grated cheddar (or 1/4 c cheddar
powder) and 1 tsp garlic powder