The Best Fluffy And Light English Muffins Recipes

FEATHER-LIGHT MUFFINS

Steps:

• In a bowl, cream shortening, sugar and egg. Combine dry ingredients; add to creamed mixture alternately with milk. Fill greased muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until golden. Let cool for 3-4 minutes. Meanwhile, combine sugar and cinnamon in a small bowl. Roll warm muffins in melted butter, then in sugar mixture. Serve warm.

LIGHT & FLUFFY EGG-FREE MUFFINS

Steps:

• 1. Mix all ingredients until combined. Do not overmix!
• 2. Spoon into prepared muffin tins and bake at 350 degrees for 20-35 minutes, or until a knife comes out clean when inserted in the middle.

THE BEST FLUFFY AND LIGHT ENGLISH MUFFINS

Steps:

• 1. Add 1 tsp.yeast and 1/2 TB. sugar to a large bowl. Add 1/2 cup warm water. (Think baby's bath water) Stir and set aside.
• 2. In a glass measuring cup, measure 1/2 cup of milk. Add 2 TB. butter and remaining 1/2 TB. sugar. Microwave just until butter is melted. Warm, not hot.
• 3. Pour the warm milk mixture into the yeast mixture. Add 1 cup of flour and 1 tsp. salt. Stir until nearly mixed. Gradually add 1 more cup of flour, a little at a time. Dough should be getting thick. Start adding a little of the third cup of flour (don't add it all) until it is still moist, but not sticky.Turn onto lightly floured counter.
• 4. Start to knead the dough, pulling in small amounts of flour from the counter as it becomes sticky. Knead for approximately 5 minutes. You want to end up with a smooth, elastic ball of dough. I used just about 2 1/2 cups of flour total. Place into medium bowl, loosely cover with sprayed plastic wrap and let rise for 15-20 minutes.
• 5. Gently roll out dough to 1/2" thickness, no thinner, keeping in mind that you'll be cutting 10 circles. With a large coffee mug or cookie cutter, cut dough into 10 circles. If you can't get 10 out of the first dough, you can re-roll the scraps once to get a few more. Cutting into 10 circles will give you nice, large muffins. Cutting into 12 will yield smaller muffins. I like 10, myself. Use a cutter that is the size of the muffin you want. When these rise, they rise higher, not wider.
• 6. Sprinkle yellow cornmeal onto a large baking sheet, reserving a small amount to sprinkle on the top. Gently place the dough rounds onto the baking sheet with a spatula. Sprinkle with reserved cornmeal, cover with sprayed plastic wrap and allow to rise until doubled in height. (Usually 2-3 hours, depending on the temp of your home.)
• 7. When ready, place 2 tsp. of corn oil on griddle or pan and spread around with a piece of paper toweling wiping most away. Preheat the skillet or large electric griddle to medium heat. Cook 3-4 minutes on each side, watching closely until golden brown. Can do in batches, if necessary. Remove and allow to cool.
• 8. When cool. split and toast. Add butter and your favorite jelly, jam or honey. Light, fluffy and delicious. =)

SOFT, LIGHT ENGLISH MUFFINS FOR BREAD MACHINE

Steps:

• *Note* If you don't have a bread machine, you can follow the same instructions, kneading dough by hand or with a Kitchenaid for 10-12 minutes until smooth and elastic, as you would for bread. If you don't have an electric griddle, a heavy frying pan will work just as well.
• Warm milk in a glass measuring cup in microwave until lukewarm and add to bread machine pan. Add softened butter and beaten egg to bread pan.
• Measure and level bread flour carefully. Add on top of milk mixture. Level with back of spoon. Then add on top of flour, salt on one side of flour and yeast and sugar on the other side.
• Set bread machine to "Mix" and begin cycle. Using a rubber spatula, scrape down sides until dough is mixed uniformly, 5-7 minutes. Then, cancel cycle.
• Now set bread machine to "Basic" and let run through the first kneading cycle and the entire first rise. After the first rise, cancel cycle. Line cookie sheet with parchment paper, then sprinkle with cornmeal. Set aside.
• Remove dough to lightly floured (1 or 2 tb. should do) pastry mat or counter top. Using a rolling pin, evenly flatten dough to allow for 11-12, four inch rounds, approximately 3/4" thick. Dough is fairly forgiving, so if you need to re-roll, you can. Cut your dough with a 4" biscuit cutter and place rounds on prepared cookie sheet.
• When all of your dough has been cut, brush lightly with melted butter and then sprinkle with cornmeal. Cover with wax paper and allow to rest for 30 minutes in a warm, draft free location.
• Heat electric griddle to 300-325 degrees. Place 4-6 muffins on the griddle and watch closely. They can burn if you're not careful. Using a spatula, check the bottoms until they are nicely browned and then flip. Mine took 7-10 minutes per side, but watch closely as all griddles are different. Let the second side brown. Then, using a thin wooden skewer, insert into the side of a muffin reaching the center to check for doneness. When removed, skewer should be free of any raw batter. You can also use an instant read thermometer and remove from heat at approximately 195 degrees.
• When done, place on a metal baking rack until cool. Then store in ziplock bags. When ready to eat, split with a fork and toast.

ENGLISH MUFFINS

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
• Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
• Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.