This morning I rouse myself from wintry laziness to copy this recipe down for Cecily, who is full of summer energy.
ENGLISH MUFFINS, from the More-With-Less Cookbook
Makes 18 muffins
Heat in a saucepan until very warm (130 degrees F/54 C):
1 - 1/2 c. milk
1/4 c. butter
In large mixer bowl, combine:
2 T. sugar
1 tsp. salt
1 pkg. dry yeast (or 1 T.)
1 - 1/2 c. flour
With mixer at low speed, gradually beat liquid into dry ingredients. Increase speed and beat 2 minutes, or beat vigorously by hand.
1 c. flour
With spoon, add:
2 c. flour, or enough to make stiff dough
Turn dough onto lightly floured surface and knead just until well mixed, about 2 minutes. Shape dough into a ball and place in greased [I use oil] large bowl, turning once. Cover; let rise in warm place until doubled, about 1 - 1/2 hours. Punch down. Turn onto lightly floured surface; cover with bowl 15 minutes, and let dough rest.
Meanwhile, place cornmeal in a pie plate. Roll dough about 3/8" thick. Cut dough into 3" circles [I use my 3" biscuit/cookie cutter]; reroll scraps to make 18 circles [or thereabouts] in all. Dip both sides of each circle in cornmeal; place circles on cookie sheets. Cover and let rise in warm place until doubled, about 45 minutes. Brush large skillet with salad oil and heat. When medium hot, put in 6 muffins, cook 8 minutes on each side or until brown. [Okay, here I use my large electric skillet at 350 degrees F/177 C, and it takes from 2-4 min. on each side. They turn a nice golden brown. Because I can cook eight at a time it doesn't take long.) Repeat until all are cooked. To serve, split muffins horizontally with tines of a fork and toast.
[Note: I've added cinnamon during the dry ingredient phase, and raisins in the egg/flour phase for delicious Cinnamon-Raisin muffins. I've also added whole wheat and soaked wheat berries. Use your imagination. Make the muffins you crave!]
Well, that didn't take long.
Now I think I need to make some more. Since my oven croaked on Sunday, this is the perfect thing to bake!