Home Made English Muffins

I love English Muffins and had ran across this recipe on Tasty Kitchen / Pioneer Woman one day while browsing the Internet. I had been meaning to make these for quite a while but just hadn't had the time until this last weekend. I hate buying English Muffins because of all the preservatives and things added to them, and being on my low carb diet I didn't even want to go there. I thought I would give this recipe a try..but with a few tweaks of course! I thought I would use some whole wheat flour / and cracked wheat (I run the cracked wheat through my blender so it's not so chunky and more like a sandy looking flour) to the dough instead of just all white flour. They were great and pretty easy to make!! Now about every other morning I have a home made "egg Mcmuffin" before work ...YUMMO! They are also great with peanut butter or Almond Butter on the top!

Home Made English Muffins

Prep Time 1 Hour
Cook Time 20 Minutes
Servings 20

Ingredients:
1 cup Milk
3 Tablespoons Butter
2 Tablespoons Honey
1 cup Warm Water
¼ ounces Yeast (one envelope or 2 1/4 teaspoons)
1 teaspoon granulated sugar
¼ cups Cornmeal
5-½ cups Flour (with this batch I used half white whole wheat flour and half regular all purpose flour with a 1/4 cup cracked wheat for some texture)
1 teaspoon Salt

Preparation Instructions:
Combine milk, butter, and honey in a saucepan over medium heat. Warm until butter starts to melt, then whisk briefly. Remove pan from heat and allow liquid to cool to lukewarm.
Pour water into a mixing bowl and sprinkle with yeast and the 1 teaspoon granulated sugar. Stir gently with a fork. Set bowl aside for 10 minutes, or until yeast has dissolved.
Line baking sheets with parchment paper and sprinkle with a generous amount of cornmeal.
Pour cooled milk mixture into yeast mixture and gently stir until well blended. Add 3 cups flour and stir with your electric mixture with the dough hook attached until smooth (about 3 minutes). Beat in remaining flour and salt until the dough is no longer sticky (about 3 or 4 more minutes, add more flour if necessary, you don't want the dough to be too sticky) . Pour and scrape the dough onto a generously floured surface and let rest 5 minutes.
Roll out dough with rolling pin to about 1/2 inch thick. Cut the dough into circles (a tumbler or wide mouth mason jar lid does well). Transfer muffins to prepared baking sheets and sprinkle with cornmeal. Cover with a dry, lightweight towel and let rise until doubled in height, 35-45 minutes. This is what they should look like.

When muffins have risen, heat a skillet over medium heat. Carefully lift muffins from the pan and place on the ungreased skillet. Cook about 10 minutes on each side, using a spatula to flip them. I did 5 at a time in 2 separate skillets......

Transfer to a wire rack to cool. Don't they look YUMMO!!??

I put half of mine in a large gallon size freezer bag and froze them for later. The others I keep in the refrigerator to eat as I like. Before serving,  split with a fork and toast them, then you can add a fried egg, a thin slice of cheese and turkey sausage for a yummy 'Egg Mcmuffin" or top with peanut butter! Enjoy!!