Breakfast for 14

English Muffins

Name: English Muffins
Total time: 180 min
Yield: 14 servings
Cuisine: American
Ingredients: 1 1/2 cups whole milk minus 1 tbsp; 2 tbsp unsalted butter; 2 tbsp honey; 1 tsp active dry yeast; 1/4 cup whole wheat flour (optional); 1 1/2 tsp fine sea salt; 1/4 cup semolina flour or finely ground cornmeal (optional)

These yeast-raised muffins use warm milk and honey, then cook on a skillet until puffed and browned.

$0.07per serving $

180 minstart to table

14servings

American Vegetarian Kid-friendly Budget Breakfasts Back to school

Ingredients

1 1/2 cups whole milk minus 1 tbsp
2 tbsp unsalted butter
2 tbsp honey
1 tsp active dry yeast
1/4 cup whole wheat flour (optional)
1 1/2 tsp fine sea salt
1/4 cup semolina flour or finely ground cornmeal (optional)

Steps

Warm the milk, butter, and honey in a saucepan until the butter melts, then cool to lukewarm.
Stir the yeast into the warm milk and rest for 5 minutes.
Mix in the bread flour, whole wheat flour, and salt until a soft dough forms.
Cover the bowl and let the dough rise in a warm place for 60 minutes.
Divide the dough into 14 pieces, shape them into rounds, and coat them with semolina or cornmeal if using.
Cover the rounds and let them rise for 30 minutes.
Cook the muffins in a lightly oiled skillet over medium-low heat for 6 to 8 minutes per side, until browned and cooked through.