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English Muffins
  • Gluten-Free
  • Egg-Free
  • Soy-Free
  • Nut-Free
  • Peanut-Free
  • Corn-Free

English Muffins

Incredibly light! Enjoy a traditional breakfast like you remember.

Ingredients

    Yield: 6 large English muffins (12 pieces)

    • ½ cup powdered dry milk
    • 1 TBSP sugar
    • 1 tsp salt
    • 1 TBSP butter or oil
    • 1 cup hot water
    • 2¼ tsp active dry yeast (1 envelope or 7 grams)
    • ⅛ tsp sugar
    • ⅓ cup warm water-maximum 100°
    • 2¼ cups (320 grams) Pamela's Artisan Flour Blend -sifted
    • ½ cup cornmeal for sprinkling (approx.)
      Equipment:
    • English muffin rings
Directions

    In the bowl of a stand mixer, using the whisk attachment, combine powdered milk, 1 TBSP sugar, salt, butter or oil, and hot water. Stir until all is dissolved, set aside to cool to room temperature. (It is important to cool this down to room temperature or colder.)

    When cool, in a separate small bowl or measuring cup, combine yeast, ⅛ tsp. sugar and warm water. Let proof for 5 to 10 minutes. When foamy, add to mixing bowl and combine with milk mixture.

    Add the sifted Artisan Flour and beat to combine until well incorporated (it will look a bit like cooked oatmeal). Scrape down bowl, and then turn up to medium high on stand mixer and beat for three minutes. When done, scrape down dough to center of bowl, spray the top, and cover with plastic wrap. Set aside in a warm place to rise for 30 minutes until double in size and quite airy.

    Pre-heat oven to 350° while dough is rising.

    Turn on griddle to pre-heat on low (or 250°). Lightly oil or spray griddle. Put rings on a parchment covered sheet pan. Spray rings well then place rings on the warming griddle. Keep parchment and sheet pan close at hand for later use.

    When batter has finished rising, mix by hand with a rubber spatula, which will deflate the dough. Do this gently and in a folding motion.

    Once rings are warm, sprinkle about a tsp. of cornmeal in each ring. Then scoop out dough with a small ice cream scoop or soup spoon, and make 4 scoops of dough in each ring, filling all 6 rings. Make sure all dough is on the inside of the ring. If you have extra dough go back and fill in the center or empty space in each ring. Spray top of muffins, cover with the sprayed side down parchment paper, and lightly press dough into rings if needed to fill in all the gaps. Remove paper, sprinkle a tsp. of cornmeal on each muffin, replace sprayed paper on muffins, then top with sheet pan. Cook 4 to 6 minutes or until lightly golden brown. Flip with a metal spatula, while keeping rings on. Cover with parchment and sheet pan and repeat cooking process for 4 minutes. Remove paper and sheet pan. Using the same pan and paper, move English muffins to the sheet pan and place in pre-heated oven. Bake 3 minutes with the rings on. Remove rings, using small tongs, by grabbing one edge and pulling up. Remove all 6 rings and put a clean piece of parchment over English muffins and cook in oven for 10 to 13 minutes. Pinch edges together and if they spring back, they are done. (You want to cover the English muffins while cooking with parchment to keep them from browning, or else they will get too dark when toasted.)

    When done, cool on wire rack 10 to 15 minutes, until you can handle them. Use a fork to split the muffins (makes the nooks and crannies); insert into the middle of the band around the English muffin, remove and repeat around the muffin until you reach the first set of holes. You may need to wipe off the fork many times or use many forks to complete this, because dough will be very gooey on the fork twines. With both hands, gently pull apart all around the muffin.

    Toast until golden brown and top with butter and jam, make Eggs Benedict, or what ever suits your fancy!

    These are best eaten the day they are made but will freeze beautifully; split with fork, put the two sides together again, wrap well, and freeze.

    Recipe adapted from Alton Brown's English Muffin recipe.

    © Pamela's Products, Inc.

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BobbieLee 11/314/2018 11/11/2018
I'm making these ahead for the family and they won't use them if they're gooey in the center because they don't always toast them. Would extra baking or cooking take care of the gooey center without ruining the texture and taste?
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Gordon Fletcher 04/100/2017 04/11/2017
This recipe was difficult to accomplish. I made English muffins using the basic bread recipe. Due to the stickiness, I rolled out the basic bread, "batter", on a heavily floured surface using flour to make what I scraped out of the bowl manageable. Don't be shy with the flour, otherwise it will stick badly to the work surface.

I rolled the ball about 1/2" thick and cut out circles with a large biscuit cutter. I placed them on a sprayed pan and let them rise about 30 minutes. The longer the rise time the more holes you will get in your muffins. This is key in creating that classic textured effect.

In a non-stick pan, on low heat I cooked them about 2 minutes or until lightly browned on each side. I placed them on a baking sheet and finished them off in the oven @ 350 for about 20 minutes. You absolutely have to let them cool before cutting them. When toasted they turn out really well.
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Terry 08/227/2017 08/16/2017
Can you bake these in the oven instead of doing them on the stovetop?
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Patti Thomas 03/79/2017 03/21/2017
Do you think these could be made in a cast iron muffin top pan? The one I have has six holes. It takes the same amount of batter as a 12 muffin pan would take.
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    • Patti, yes, you can use whatever pan in whatever size and shape you want. Baking times will vary, so for thicker muffins, you may need an additional five minutes baking time for doneness. Check for doneness with a butter knife or toothpick by inserting it into the thickest part of a muffin, and if it comes out clean, they are done.
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    • Hi Patti, Pamela says that you need to have a ring with sides with no bottom and no top so that will hold its shape as you need to flip them to bake on both sides. The muffins will not have the English muffin look if you don't use a ring. You can try using large mason jar lid rings.
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Marisa 12/348/2016 12/14/2016
Is there a way to make these without english muffin rings?
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Angela 10/301/2016 10/28/2016
Is there a version that is yeast free as I am allergic to this?
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rainy 03/69/2016 03/10/2016
Excellent!
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Shari 08/225/2016 08/13/2016
Can Pamela's Pancake and Baking Mix be substituted. Do I need to make any adjustments to the recipe?
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    • Hi, Shari, To answer your question if the Pancake and Baking Mix can substitute for the Bread Mix, compare their types and proportions of ingredients: Pancake and Baking Mix Ingredients: Brown Rice Flour, White Rice Flour, Cultured Buttermilk, Almond Meal (may appear as brown flecks), Tapioca Starch, Sweet Rice Flour, Potato Starch, Grainless & Aluminum-Free Baking Powder (Sodium Acid Pyrophosphate, Potato Starch, Sodium Bicarbonate), Baking Soda, Sea Salt, Xanthan Gum. Bread Mix Ingredients: Sorghum Flour, Tapioca Flour, White Rice Flour, Sweet Rice Flour, Brown Rice Flour, Evaporated Cane Sugar, Inulin, Millet Flour, Molasses & Honey, Rice Bran, Sea Salt, Xanthan Gum, Yeast Packet (active dry yeast). (Yeast packet only included in 19 oz. size.) As you can see, the two mixes are really quite different and are not suited to be used interchangably. Regards, Jake.
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Russ Bobkowski 02/55/2016 02/25/2016
You say "spray" several times in the directions. Do you mean with a cooking spray like PAM, or something else? Thank you, Russ
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    • Hi Russ, Yes, it means cooking spray.
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Steph 01/01/2016 01/02/2016
How much 100 degree water? It's showing up as an unknown symbol on both of my browsers.
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    • Steph, It should be 1/3 cup.
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