English Muffins

The other day I sent Ben a link to this English muffin recipe while I was at work. For those of you who don’t know, Ben is a stay-at-home dad of four pets who keeps the house in order and does freelance web design. Aaaaand, when I came home, what was ready for me? ENGLISH MUFFINS. Isn’t he the most amazing husband in the world?

Note: These are supposed to be cooked on a griddle in ring molds. Ben and I don’t HAVE ring molds, so Ben improvised by making some out of tin foil.

2 C Water + 1 Tbs
1/4 C Olive oil
1 Tbs Brown sugar
1 1/2 tsp Yeast
3 C Flour
1 1/2 tsp Salt
2 tsp Baking powder
Corn meal, for dusting

Combine 2 C water, olive oil, and sugar in a mixing bowl with a whisk. Add the yeast, flour, and salt. Mix for 3 minutes, scraping the sides occasionally to incorporate all of the flour.

Cover and let sit in a warm area for 1 1/2 to 2 hours.

Preheat a griddle or pan to medium-high.Combine the baking powder and remaining water and pour into the batter. Stir just enough to combine.

Sprinkle corn meal over the top of the griddle. Heavily grease each ring mold (or tin foil circle) and place the molds on the griddle. Scoop about 1/4 cup batter in to each mold. Cook for 10 minutes then release the ring mold and flip over (alternatively, if you are using tin foil, help loosen the muffin from the tin foil with a fork and then flip). Cook 7-10 minutes on the other side or until cooked throughout.

Pictured here with apricot-pineapple marmalade
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