Make Homemade English Muffins on the Griddle

| 7/4/2017 11:04:00 AM

Tags: muffins, baking, recipes, breakfast, bread baking, Texas, Wendy Akin,

English Muffins With Homemade Jam

When it’s too hot here in Texas to use the oven for very long, I turn to baking some breads on a griddle.  An electric fry pan or griddle that allows you to set the temperature works best for these.

We can griddle-bake English muffins superior in quality and flavor to the store-bought and save quite a bit of money with very little work. I figure these homemade English muffins cost about 10 cents each, using best-quality flour. Making up your own breakfast sandwiches will be an even greater saving.

Toast English muffins for breakfast with your homemade jam and use them to make breakfast, lunch, or even supper sandwiches with bacon, ham or sausage, egg and cheese. Use muffins under creamed chicken a la king. When English muffins are this quick and inexpensive to make, you’ll come up with more ideas.

Special Equipment

You can make English muffins without any special equipment, freeform in a stovetop skillet, but an electric fry pan or griddle and muffin rings will give you a traditional finished look. I have just 4 rings and that’s fine — they bake so quickly it’s all done in less than a half hour. You can order rings from King Arthur or Amazon or even make your own, cutting 1 inch slices from a can of the appropriate size, about 3 ½ inches in diameter. Be careful, though, of sharp edges.

7/15/2017 5:36:26 PM

In the ingredients for the starter, 6 ounces of all purpose flour is not 1 1/2 cups. It is 3/4 cup, just like 6 ounces of water is 3/4 cup of water. And under ingredients for the dough, 7 1/2 ounces of all purpose flour is not quite one cup, not like you say "not quite 1 3/4 cup." Which one is it? Almost one cup, or almost 2 cups? I really wanted to like and use this recipe. I've already had to throw out my starter, because I used 1 1/2 cups flour instead of 3/4 cup.

7/15/2017 11:42:02 AM

Also under your starter ingredients, you show 6 oz. (1 1/2 cups) all purpose flour. After I mixed up the starter with 1 1/2 cups flour, I wondered why it was like a dough, and not a batter. Well....... 6 oz. is 3/4 of a cup, not 1 1/2 cups, as you mention below for 6 oz. water. Next time, proof read your instructions. Now I have to start over.

7/9/2017 3:03:00 PM

When do you add the starter to the dough? Along with the warm milk?

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