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English Muffins

June 18, 2010
A couple of weeks ago, I discovered the joy of eating a toasted english muffin. It was odd because it wasn’t my first time eating an english muffin (being a McDonald’s kid/adult and all), but freshly toasted with a slice of cheese, it was so freaking fantastic. It was 30% taste and 70% texture. The crispness of the “outside” and softness of the “inside”, YUM. I googled for a recipe and to my surprise, this bread does not require baking. Huh? Is this real life? I don’t know why I’m so surprised about it actually, I mean, I practically grew up on roti pratas but these muffins so don’t look like they’ve been fried in ghee. I did a more thorough search and chose a recipe that’s easy and straightforward.

I have to admit, I did not think I was ready for this recipe and it’s all because of the Y word.

 

Yeast. My old nemesis.

The year was 2008. I had only started baking for a few months and, for some reason, thought I was ready to start using yeast. The casualties? Cinnamon Rolls. What should have been soft, moist and delicious turned out hard and for lack of a better word, weird. I had to throw most of them out, and it was heartbreaking. They were so young and innocent, and never harmed anyone in their short life! Well, that is, other than being close to inedible. I never touched yeast again. Until now! And I dare say if I can do it, so can you. In fact, this whole blog is testament to that!

 

Buttermilk English Muffin *from here*
1 cup whole wheat flour
1 cup AP flour
2 tsp dry active yeast
1 tsp salt
¾ tsp baking soda
¾ cup buttermilk
1-2 tbsp water
Extra flour & cornmeal for dusting
Canola Oil for frying

 

*oh my god as I am typing this I realised that I completely forgot to add the water!*

 

 

– In a large bowl, sift together the dry ingredients and whisk to mix
– Add the buttermilk and (if you’re not as harebrained as I am) water, mix with a spatula until the dough comes together
– On a lightly floured surface, knead the dough until it’s soft and no longer sticky (about 5 minutes)
– Place the dough in a bowl, cover with cling and allow to rise for at least 1½hrs
– On a lightly floured surface, roll out the dough to about 1cm/0.4inch thick
– With a cookie cutter of 7cm/3inch in diameter (I used a cup), cut out the circles
– On a cookie pan, spread some cornmeal around. Place the muffins on them, sprinkle more over the tops of the muffins, and let them rest for another hr
– Put a skillet/frying pan on medium heat and brush the surface of the pan with the vegetable oil
– Transfer each muffin with a spatula onto the pan and cook for 4 minutes each side
– Place the cooked muffins on a wire rack and let cool before eating

 


I had to cook them one at a time, it was the most difficult part of the whole recipe because patience,
I have none.

 

Of course I had to make homemade McMuffins with homemade english muffins!

I knew this would come in handy one day! Thanks Daiso! For Singaporeans reading this, I strongly recommend Bibik’s Pepper Chicken Patties. They’re available at Cold Storage and for me, tastes closest to the sausage patty at McDonald’s. Plus, I usually just toast them, straight from the freezer, so there’s no need for frying and stuff. Let’s pretend that’s healthy, ok?

 

They are also brilliant with jams…

… and a HUGE bowlcup of tea

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4 Comments leave one →
  1. June 19, 2010 6:29 PM

    Those look great, you certainly do have quite a bit of patience cooking one at a time like that. Nice job.

    • rebelwithoutasauce permalink*
      June 19, 2010 6:47 PM

      Thanks! I’m going to be honest, I actually only cooked 4 before giving up, finished cooking the rest later on in the afternoon :)

  2. June 22, 2010 6:20 PM

    I’ve been wanting to try english muffins, but I always forget to grab the cornmeal when I’m out! Yours look great, and I definitely agree with the taste of Bibik’s patties (sheesh, sounds like Bibik’s panties!). Now I’m craving for them!

    • rebelwithoutasauce permalink*
      June 22, 2010 11:23 PM

      Bibik’s pantiespatties are the best! And don’t make the same mistake I did, which is almost spend $7+ on cornmeal… Apparently cornflour=cornstarch and cornmeal=cornflour in Singapore. The brand I got is Bob’s Red Mill and it’s $4+!

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