Top | Breads

English Muffins

(recipe, Katie Hickey)


  1. ⅓ cup warm water (110 degrees)
  2. 1 Tbsp. sugar
  3. 2½ tsp. active dry yeast
  4. 1 cup skim milk, slightly warm (100-110 degrees)
  5. ¾ tsp. salt
  6. 2 cups all purpose flour


  1. In a large bowl, whisk together water, sugar and yeast. Let stand 10 minutes or until slightly foamy.
  2. Using a wooden spoon, stir in the remaining ingredients. Cover with plastic wrap and let rise for 40 minutes.
  3. Heat a nonstick griddle over medium/medium-high heat (water should evaporate very quickly when dropped on the surface). Place rings on surface and spray everything with cooking spray.
  4. Drop dough by ⅓ cupfuls into the rings and cook until medium brown on the bottom. Remove the rings- the top should look set and the sides should look dry. Flip over and cook until the second side is brown.
  5. Cool on a wire rack for at least 15 minutes or until completely cool. To serve, split with a fork and toast.
  6. To freeze: wrap muffins individually in plastic wrap and place in a gallon size ziploc bag. They defrost well in the microwave.