Makes about sixteen muffins (can be gluten and dairy free, see below for substitutions)
Ingredients
1 cup of
milk
3 Tbsp
butter
3 Tbsp of
honey
1 cup of
warm water (105-110 degrees)
1 Tbsp of
yeast
2 Tbsp cornmeal
5 cups + extra for sprinkling all purpose flour *I substituted 1 cup Almond Flour
1 tsp salt
(To make gluten free, use a mix of rice flour instead of the all purpose flour, and use soy milk in place of the milk)
5 cups + extra for sprinkling all purpose flour *I substituted 1 cup Almond Flour
1 tsp salt
(To make gluten free, use a mix of rice flour instead of the all purpose flour, and use soy milk in place of the milk)
Directions
Sprinkle the yeast over the warm water, mix lightly and set aside for ten minutes--it will bubble some.
Sprinkle the yeast over the warm water, mix lightly and set aside for ten minutes--it will bubble some.
In a small saucepan, heat the milk, butter and honey until the butter is melted. Let cool slightly.
Combine the yeast mixture and milk mixtures, stirring gently to combine
In a large bowl, sift 3 cups of flour. Stir in the milk and yeast. Sift the remaining flour and salt. Stir until mixed together.
Flour your counter surface well and knead the dough for 3 minutes or til slightly elastic, adding 1/2 to 1 cup additional flour. Let
rest for 5 minutes.
Meanwhile,
cover two cookie sheet with parchment and lightly sprinkle with cornmeal.
Flour your counter surface lightly and roll the dough out until it's a 1/2 inch thick. Err on the side of too thick, rather than too thin. Cut out circles (don't twist your cutter, just press to cut). Gently place on the cookie sheets, sprinkle the tops with cornmeal and cover with a dry, light cloth. Let sit in a warm place for 45 minutes or til about double in size.
Pre-heat a heavy bottomed skillet on medium low, don't grease it.
Gently place a muffin in your hand and shake lightly to remove some of the corn meal. Gentleness is key in all of the handling. Place into the pan and repeat til the pan is full. Don't let them touch each other. Turn heat to low. Cook for 8 minutes on each side or until browned well, flip and cook again. Let cool completely on a wire rack. Split with a fork by pushing fork half way through the thickness of each muffin all of the way around. Serve with butter and honey. Store in air-tight container (they probably won't last that long ;)
http://myfairbaking.blogspot.com/2012/12/homemade-english-muffins.html