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English Muffins

Makes 2 Dozen Muffins

These English muffins rise like puffy pillows as they cook in a dry hot electric frying pan or a griddle. They have a delicate, subtle sweet taste that goes well with jam or butter.


1 recipe Simply Sweet Dough

Cornmeal for sprinkling


Punch down the dough and turn it out onto a lightly floured surface. Knead the dough for 3 to 4 minutes, until smooth and no longer sticky. Divide the dough in half and set one half aside, covered with a towel or bowl.

Roll the dough out into a 12-inch circle. Use a 3½-inch round cutter to cut out circles, and place them on a clean kitchen towel. Set the scraps aside and repeat with the remaining dough. Gather the scraps together, roll out, and cut out more circles to make a total of 24.

Cover the dough circles with another towel. Let them rise for 25 minutes.

Preheat an electric skillet to 350ºF, or heat a cast-iron griddle. When you are ready to cook the muffins, sprinkle a 1/2-inch deep bed of cornmeal over the bottom of the skillet or griddle. Place 4 or 5 of the circles on the cornmeal, spacing them 1 inch apart to allow for expansion.

Cook them until nicely browned on the bottom and puffed, about 4 minutes. Turn them over and cook until browned on the other side, 3 to 4 minutes. Remove the muffins to a cooling rack. Repeat the process with the remaining dough circles.

Split the muffins with a fork or a knife, toast, and enjoy. Any leftover muffins can be frozen, well wrapped, for future use.

This recipe is from WHAT YOU KNEAD by Mary Ann Esposito, published by William Morrow and Company, Inc., in 1997.


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