Monday, December 24, 2012

English Breakfast Muffins

i apologise if this post seems distracted, i do have a number of things in my mind. but i wanna get this up before i begin a backlog of posts since i'm actually waiting for my cinnamon roll dough to rise right now. (:

oh yes, Merry Christmas Eve. i actually woke up not being in the best of moods but it's Christmas Eve so i shall try to be more jovial today... OK so anyway.

it's been awhile since my holidays started yet i've only had time to bake once. i have been mad busy these couple of weeks but i was determined to make these the other day after seeing them on Foodess. i usually only have such muffins at McDonalds' from their breakfast menus. but ever since i stopped eating McD's i found that even their breakfast made me nauseous. so i resolved to make my own! 

i've to be very honest and say that i made some conversion mistakes which made my dough a batter (ha ha) and had to add a substantial amount of flour to gather them together. anyhow, they turned out fine albeit a little too over coated with flour. *^^* 

Also, i generally avoid any stove action in my baking but i did this time round and it was a lot easier than i thought it'd be. in fact, i was mega pleased that the patties rose so well and fluffy on the pan.

Homemade English Muffins (Makes about 12) (Adapted from Foodess)
Author: Jennifer Hill

1 1/2 cup milk
1/4 cup butter
1 egg beaten
1/4 cup plain yoghurt
4 cups all purpose flour (substitute with whole wheat if desired)
1 tablespoon sugar
2 1/4 tsp instant yeast
1 1/2 tsp salt
cornmeal for dusting skillet

  1. Heat milk and stir in butter until melted. When mixture has cooled, stir in beaten egg and yoghurt.
  2. Combine flour, sugar, yeast and salt in the bowl of a standing mixer. With mixer speed on low (using beater attachment), slowly add milk mixture. Beat 1 minute until thoroughly combined. Dough will be very wet. 
  3. Cover and place in warm spot to rise for 1 hour.
  4. Scrape dough from bowl onto a floured work surface. Lightly flour the top of dough and pat down until it is about 1/2 inch thick. use a floured 3" biscuit cutter (or a overturned drinking glass) (i used an overturned rice bowl) to make rounds. Gather up scraps of dough and repeat. Use a floured spatula to pick up the English muffins as you go, and set them aside to rise for 20 minutes.
  5. Meanwhile, preheat oven to 200ÂșC and heat a skillet over medium heat. Dust skillet with cornmeal. Place English muffins 1 inch apart in skillet and cook 3-4 minutes, until golden brown on bottom. Flip and cook another 304 minutes on other side. Transfer to baking sheet as they're done. Once all muffins have been browned, bake in centre of oven in 7-10 minutes until they sound hollow when you tap their tops.

*note that this is what i did. although instructions may differ from Foodess', whatever i did essentially served the same purposes.