Homemade English Muffins

Is there anything better in the morning than a breakfast sandwich? Yes! A sandwich you make from fresh English Muffins you made. This is a very simple recipe. Two and a half hours start to finish. You can feed a family of four for about $5 total, where as it could easily be well over thirty dollars for the same sandwich served to four at a restaurant. (And that doesn’t include drinks and tip!)

I don’t believe there is anything better than home cooking. It’s super clean, super fresh, economical, shows love, and gives a sense of accomplishment. Think about it, if you simply saved $10 a meal, three meals a day for 365 days by preparing and serving your own food at home. That’s well over $10,000 a year. Trip to Hawaii anyone?!?! You’re welcome!

1 cup milk
3 tablespoons butter
1 egg
1/2 teaspoon salt
2 teaspoons sugar
3 cups all-purpose flour (or more)
1 1/2 teaspoons dry yeast
cornmeal

Directions:

Put ingredients in the machine in the order listed.
Start the dough cycle.
When the cycle is finished.
Sprinkle corn meal over your work area.
Use your hands to pat the dough into a 1/2 inch thick rectangle.
Turn the dough so that each side gets lightly coated with cornmeal.
Cut into 8 to 10 rounds.
An empty large tuna can works well When you run out of dough gather up the trimmings and cut more rounds.
Place the rounds on a baking sheet, cover and let rise for 20- 30 minutes–until not quite double.
Heat a dry cast iron skillet or griddle over a low flame.
(I do spray mine with Pam).
Cook the muffins about 5 to 7 minutes on each side.
They should be golden brown when you turn them.
Split the muffins with a fork or serrated knife and serve warm.
These freeze well and can be reheated in the microwave or toasted.

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Miss Fancy Pants, my photographer, she is still sleeping, so these photos are either taken with my Surface or iPhone.

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