English muffins
English muffins
I’m a creature of habit. My go-to breakfast everyday is an english muffin. Warm, toasty nooks and crannies, full of melted butter. Oh, my mouth is watering. These are homemade and do NOT disappoint. If I’d have known that they were this easy to make, I’d have made them a long time ago.
Ingredients
- 1 cup Milk I use 2 %
- 1 Egg
- 3 Tbsp Butter
- 3 cups Flour All purpose
- 1/2 Tsp Salt
- 2 Tsp Sugar
- 1 1/2 Tsp Bread machine yeast
- 1/4 Cup Cornmeal
Instructions
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In a bread machine, add all ingredients, except corn meal, according to your manufacturers directions.
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Set machine to dough cycle.
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On a large cutting board, spread the corn meal evenly. When dough cycle is complete, pour dough on to cutting board. Using your hands, spread into a a rectangle, the shape of the cutting board, about a half inch thick.
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Using a larger biscuit cutter, cut 12 rounds. Place onto a cookie sheet that has been sprayed with nonstick spray.
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Place into an oven preheated to 350. Bake for 16 minutes.
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Remove and let cool slightly. Using a fork, make little pokes all around muffin and then spread apart. Top with your favorite topping or even make into a breakfast sandwich.
