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My English Muffins

My English Muffins recipe image
These homemade English muffins bring the authentic taste of a British bakery straight to your kitchen. Using mashed potatoes as a key ingredient, the dough becomes incredibly tender and moist, resulting in a soft, pillowy interior that contrasts beautifully with the crisp, toasted exterior. The subtle earthiness of the potato complements the mild yeast flavor, creating a versatile base for both sweet and savory toppings. Perfect for a hearty weekend breakfast or a quick dinner sandwich, these muffins are easy to make with pantry staples. Whether you choose to cook them on a griddle for that traditional "nooks and crannies" texture or bake them in the oven for convenience, they offer a superior alternative to store-bought versions. Enjoy them warm with butter and jam or stacked with eggs and cheese.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 14
Calories: 678.3
Dietary: Vegan, Vegetarian
Description
These homemade English muffins bring the authentic taste of a British bakery straight to your kitchen. Using mashed potatoes as a key ingredient, the dough becomes incredibly tender and moist, resulting in a soft, pillowy interior that contrasts beautifully with the crisp, toasted exterior. The subtle earthiness of the potato complements the mild yeast flavor, creating a versatile base for both sweet and savory toppings. Perfect for a hearty weekend breakfast or a quick dinner sandwich, these muffins are easy to make with pantry staples. Whether you choose to cook them on a griddle for that traditional "nooks and crannies" texture or bake them in the oven for convenience, they offer a superior alternative to store-bought versions. Enjoy them warm with butter and jam or stacked with eggs and cheese.
Ingredients
  • 1/2 cup Potatoes, mashed
  • 2 cup Water, 100 degrees
  • 2 teaspoon Salt
  • 1 ounce Yeast (1 tbsp dry)
  • 3 cup Flour
Directions
  1. 1
    Prepare the mashed potatoes by boiling and mashing them until smooth, or use leftover mashed potatoes, ensuring you have 1/2 cup.
  2. 2
    In a large mixing bowl, combine the mashed potatoes, 100-degree water, salt, and yeast.
  3. 3
    Beat the mixture on medium speed until well combined and smooth.
  4. 4
    Add 3 cups of flour to the bowl and beat for another 2 minutes until incorporated.
  5. 5
    Remove the bowl from the mixer, cover it, and let the dough rise for 30 minutes until proofed.
  6. 6
    Return the bowl to the mixer and beat for 2 minutes to degas the dough.
  7. 7
    Gradually add additional flour as needed, beating until a soft, manageable dough forms.
  8. 8
    Knead the dough lightly, then divide it into 14 portions of approximately 3 ounces each.
  9. 9
    Roll each portion into a round shape and flatten slightly to form a muffin shape.
  10. 10
    Let the shaped muffins rise on a floured surface or a baking sheet sprinkled with cornmeal, covered, for 30-45 minutes.
  11. 11
    Heat a griddle or skillet over moderate heat.
  12. 12
    Place the risen muffins on the griddle and cook until the bottom is golden brown, then flip and cook the other side until done.

Nutrition Facts

Servings 14

Amount Per Serving
Calories 678.3kcal
% Daily Value *
Total Fat 1.8g3%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 9755.4mg407%
Total Carbohydrate 141.9g48%
Dietary Fiber 5.5g22%
Sugars 0.8g
Protein 18.6g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

**Baking Alternative:** If you prefer to bake instead of griddle, place the risen muffins on a baking sheet sprinkled with cornmeal. Bake at 400&# 194;°F (200ðC) for 15-20 minutes until lightly browned and hollow-sounding when tapped.

**Flour Adjustment:** The amount of additional flour needed may vary depending on the moisture content of your mashed potatoes and the humidity of your kitchen. Aim for a soft, slightly tacky dough that is not sticky.

**Storage:** Store cooled muffins in an airtight container at room temperature for up to 2 days, or freeze for longer storage. Toast directly from frozen for best results.

**Potato Tip:** For the best flavor, use freshly boiled and mashed potatoes. If using leftovers, ensure they are cooled to room temperature before mixing to avoid killing the yeast.

Keywords: english muffin, homemade bread, potato dough, griddled, breakfast, yeast bread, vegetarian, vegan bread, british cuisine, soft dough, handmade, cornmeal, toast, breakfast sandwich, fluffy, artisan, easy baking, comfort food, pan bread, whole wheat option
Read it online: https://www.chefs-mate.com/recipe/my-english-muffins/