english muffins

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this weekend i also made english muffins.  i used the same recipe as before but i just use all purpose flour instead of whole wheat flour.  they came out even better than the last time.  they were beautifully fluffy and light.  it’s probably because i didn’t use the whole wheat flour which is a shame because whole wheat is definitely healthier.  i guess we’ll save this as a treat.  but it makes the perfect breakfast with peanut butter and jelly or as a breakfast sandwich.  yummy!

also… i used my new silpat for the first time when making these english muffins.  it is absolutely amazing!!!!  i have always used parchment paper but i finally invested in a couple silpats for my baking pans and i am so glad that i did.  in the end i know i’ll save money using this instead of parchment paper that i have to throw away each time i have to bake something.  if you bake a lot i would definitely suggest picking up a silpat baking mat.

English Muffins

adapted from allrecipes.com


  • 1 package active dry yeast
  • 1/2 tablespoon sugar
  • 1 1/2 cups warm water (110 degrees to 115 degrees), divided
  • 1 egg, beaten
  • 1/3 cup honey
  • 1/2 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 2 cups of whole wheat flour
  • Cornmeal for sprinkling


  1. In a mixing bowl, dissolve yeast and sugar in warm water.   Allow to proof for 5 minutes.
  2. Beat in eggs, honey, salt, and flour.
  3. Mix on low for 6-8 to knead the dough.
  4. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  5. Punch dough down. Allow to rise for 35 minutes.
  6. Punch dough down.  Allow to rise for 25 minutes.
  7. On a floured surface, roll to 1/2-in. thickness. Cover and let stand for 5 minutes. Cut into 4-in. circles. Place 2 in. apart on greased baking sheets sprinkled with cornmeal.  Sprinkle tops of muffins with additionally cornmeal.
  8. Allow muffins to rise for 30 minutes.
  9. Bake at 375 degrees F for 8 minutes or until bottom is browned. Turn and bake 7 minutes longer or until second side is browned.
  10. Cool on wire racks. To serve, split with a fork and toast.
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