Talk about the power of suggestion… I was over at my fiddle teacher’s house the other day for band practice and she had a package of Thomas English Muffins on her counter…at least I think it was at her house I saw them. In any case, those crispy nooks and crannies set me on to the path of “must make english muffin.” So here they are…
I started with a recipe from this blog. They were a lot easier to make than I thought. Nice because you don’t have to use the oven – these are cooked entirely on the stove with a cooking time of less than 15 minutes.
To my taste they were a bit too sweet and not salty enough so the following recipe has those adjustments. I also wanted to add some fiber so used whole wheat for part of the dough. I think these would also make nice burger buns which has been my latest craving…reminder to defrost some of that grass fed ground beef sitting in the deep dark corner of the freezer.
Next time I may try out a cinnamon raisin version. When I was a kid, I loved to toast up cinnamon raisin english muffins with a slice of Kraft American ‘cheese’ on top…those were the days of ignorant bliss…
* Exported from MasterCook *
English Muffins – Sourdough
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1/2 cup sourdough starter
1 cup flour
1/2 cup water
1/2 cup whole wheat flour — more as needed
2 teaspoons sugar
1/4 teaspoon baking soda
1 teaspoon sea salt
cornmeal
Combine starter with 1 cup of flour and 1/2 cup of water. Stir thoroughly, cover with plastic wrap and let sit overnight on your kitchen counter (about 7-10 hours).
Add the baking soda, salt, sugar to the dough and gradually add the 1/2 cup of whole wheat flour, 2 tablespoons at a time. Dough should be sticky but workable. You can use more or less flour as needed. The looser the dough the more holey the muffin.
Turn dough out onto a generously floured surface and pat out to about ½ inch thick. Use a lightly floured 3″ biscuit cutter to cut the dough. You can press together the scraps to make more rounds
Place rounds on a baking sheet dusted with cornmeal. Leave enough space between each round so they don’t spread and stick together. Sprinkle the tops of the muffins with cornmeal and leave them to rise, loosely covered with plastic wrap or a clean dishtowel, until doubled in size. Any where between 45 minutes and 1 1/2 hours depending on the temperature of your kitchen.
Heat a cast iron skillet (or other type of non-stick pan) over medium heat until hot.
Cook the muffins for about 5-7 minutes on each side, turning only once. The muffins should be a medium brown so adjust heat as needed.
Transfer to a rack to cool.
Enjoy!
