Wednesday, July 20, 2011

Mutant English Muffins?

When I saw Sarabeth Bakery's recipe for English muffins I knew I just had to make them. I love english muffins and they didn't call for first cooking them on the stove top then baking them. I have english muffin rings (I've been meaning to make the real thing) but they weren't tall enough to use in this recipe. Rather than buying some more kitchen tools I'll only use a couple times...I baked my muffins in a popover pan.
The final product didn't remind me of an english muffin at all, but they still tasted great with some fig jam!

English Muffin
From Sarabeth Bakery
1 cup whole milk
1 cup water
2 ½ tbs butter
2 tbs gran sugar
1 tsp salt
3 ½ tsp yeast
1 egg
4 cups flour
butter for rings
½ cup instant polenta

1. 4 hours before making muffins, bring milk, water (3/4 cup), butter, sugar, and salt to a simmer. Transfer to a stand mixer and cool to room temp
2. Sprinkle yeast over reaming water. Whisk to dissolve. Add to stand mixer. Add egg. Beat with paddle attachment. Gradually beat in flour. Once a stiff batter forms, increase to high speed and beat for 30 seconds. Refrigerate for 4-8 hours.
3. Butter the inside of 12 entrement rings (3 inch diameter 1 ½ inches tall). Coat insides with polenta. Line a sheet pan with parchment paper and arrange rings on it. Sprinkle approx ¼ tsp polenta in each ring
4. Stir down batter, and fill rings using a 2 ½ inch scoop. Sprinkle with remaining polenta
5. Proof for 1 ½ hours
6. Preheat oven to 350˚F bake for 25 minutes, let stand for 5 minutes, then remove rings.


  1. I love english muffins! i don't have an english muffin pan OR a popover pan, though. :(

  2. Those look awesome and I can only imagine how good they are with fig jam and some butter!


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