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English Muffins (Bread Machine) Recipe

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English Muffins (Bread Machine)

English Muffins (Bread Machine)
© Denzil Green

English Muffins are really easy to make at home. They're also better-tasting and better nutritionally than most store-bought ones, which are usually loaded with sodium.

Each muffin from this recipe is only 4 Weight Watchers PointsPlus® and has only 75 mg sodium (compared with store-bought ones which can be 250 mg of sodium and upwards.)

You may never buy them again; these may become a "weekend make" for you to get you through the week.

You need access to a bread machine and a griddle.

Number of servings: 12

Estimated Prep Time: 25 minutes

Estimated Cooking Time: 20 minutes



Place items EXCEPT the cornmeal in the bread machine pan in the order listed (unless your bread machine indicates otherwise.) Put machine on dough cycle.

Meanwhile, determine what you are going to use to cut them with: something about 10 cm (4 inches) round, with sharp edges. We used a crystal whiskey glass.

When the machine beeps that the dough cycle has finished, lightly dust your work surface with cornmeal. Also put a small pile of a few tablespoons off to the side to work with, and also lightly dust a cookie sheet with cornmeal and set aside.

The dough should be somewhat wet and sticky. Take it out of the machine and place it on the cornmeal-dusted work surface. Use your hands to form it into a rectangle about 2 cm (3/4 inch) thick, and about as wide as your cutting object.

Use your cutter to cut out rounds. You should get around a dozen, occasionally you may get one or two fewer or more. Place the rounds on the prepared cookie sheet. You will of course end up with one last hodge-podge one from the bits and pieces of dough; form that into a round too. Cover them all with a clean dry tea towel. Start your griddle warming to 175 C (350 F.)

Cook the rounds on the heated griddle for about 7 minutes a side. Note that even if after 5 minutes each side appears completely browned, they will still probably need the extra 2 minutes a side for the dough in the very centre to cook through. If they puff up on you, use your flipper to flatten them a bit -- they won't collapse on you so it's safe to do this.

Transfer when done to a wire rack to cool. Delicious warm straight and fresh off the grill, split and buttered, or later, split and toasted as per usual with English muffins.

Recipe notes

Instead of the water and powdered milk, you can of course use 250 ml (1 cup) skim milk.

If you're not worried about salt intake, you can of course use salted butter.

For the flour, think of these as breads -- use all-purpose, or bread flour. Not self-rising or plain flour.

Those with a heavy-duty stand mixer such as a Cuisinart can of course use that instead of a bread machine for making the dough.

The story behind this recipe...

  • English Muffins
    English Muffins are round, flat, yeast-risen breads about 4 inches wide (10 cm) and half an inch to an inch thick (1 to 2.5 cm.) They are not baked in an oven but cooked on top a griddle. They have a soft, coarse, bread-like texture to them, with lots of small holes inside.
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