One of my favorite things to have for breakfast is an English muffins. I love to eat them with a little bit of cinnamon spread, some butter, or as part of a breakfast sandwich. I've been making my own English muffins for years. They taste so much better than store-bought muffins, and I really enjoy making them.
Makes 18-24 muffins
You will need:
1 cup milk
3 Tablespoons butter
2 Tablespoons honey
1 cup warm water (110 degrees)
2-1/4 teaspoons yeast (1 packet)
5-1/2 to 6 cups flour
1 teaspoon salt
1 Tablespoon cinnamon
1 cup raisins
1. Combine the milk, butter, and honey in a saucepan and heat until the butter melts, whisking occasionally.
2. Remove pan from heat and let it cook until the milk mixture is lukewarm.
3. While the milk cools, pour the warm water into a large mixing bowl and sprinkle yeast over the water. Gently stir with a fork and set it aside until the yeasts froths.
4. While you're waiting on the yeast and milk, line 2 baking sheets with waxed paper and sprinkle with cornmeal or flour.
5. Pour the lukewarm milk into the water/yeast mixture and stir until well combined.
6. Add 3 cups of flour, salt, cinnamon, and raisins to the liquid and stir with a spoon until smooth.
7. Stir in remaining flour 1/2 cup at a time, until the dough is firm and no longer sticky.
8. Scrape the dough onto a floured surface and knead for 3-4 minutes. Let the dough sit for 5 minutes.
9. Roll the dough out with a rolling pin until the dough is 1/2" thick.
10. Cut dough into circles with a biscuit cutter (or a drinking glass). Re-roll dough and continue cutting dough circles until all the dough is used up.
11. Transfer cut muffins to prepared baking sheets. Sprinkle the tops with cornmeal and cover with a towel. Let the muffins rise for 45 minutes.
12. Heat a griddle to 300 degrees. Place muffins on griddle about an inch apart. Bake muffins for 10 minutes on each side.
Cool muffins before splitting them open with a fork. Store in an airtight container.
Adapted from: Family Fun
