Well well, not the regular muffins, but these are English muffins like the ones u see in McD breakfast. Ah! rings a bell? No ? How about, those used in Egg Benedicts, traditionally. Almost like burger buns but has a chewier and denser texture and dusted with cornmeal

Now.. really. I think I made a big mistake by not typing this out earlier. See.. I was just looking at my hand-written (more like scribbled) note book and I found not 1 but THREE english muffins recipes. Did I actually write down so many? Why did I even write down all 3 of them.. T__T OK I figured this one below is the right recipe. The first recipe I wrote needs the starter to proof for 14 hours. Ok I DEFINITELY didn’t do it. So on to the second recipe.. *reads reads reads* Nope.. there’s egg whites in this, I probably will not beat 1 or 2 egg whites just for this.. Must be the third. *tries to sound convincing*

Really! it’s this recipe.

Ah you know why!! Cause I’ve bookmarked it!! See!! ^_^

So it’s adapted from this site. The best part is that, you can key in the amount of servings you want, and you have the measurement there itself! The original yields 18 muffins, I reduced to 4 servings instead. Thinking that it probably only makes 4, but no!! In the end I had about 7 English Muffins, but there were not huge.

I’ve never made these before and while reading some info about it, I found out that it’s actually pan-fried instead of baked. And to cut it open, you don’t use a knife but you use a fork! It works, really. But first, here’s the recipe I used after conversion. But you may use the original recipe and make a Eggs Benedict party for 20 people.. Hehe

English Muffins Recipe

(makes 7, I don’t have a ruler with me now but it’s approximately 3 inches diameter)

55ml milk

6g sugar

2g yeast

55ml water

10g melted shortening

165g all purpose flour

1 g salt

Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 5-10 minutes.

In a large bowl, combine the milk, yeast mixture, shortening and half the amount of flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.

Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can.

Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.

Heat greased griddle ( I used a Tefal nonstick pan). Cook muffins on griddle about 6 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage.

To use, pierce fork along the sides of the muffin, then pull apart lightly. Great with orange butter, or cream cheese and jam for tea time snacks.

I used mine for Eggs Benedict with Hollandaise Sauce. So do come back to check it out ^^