English Muffins - No Eggs!

I've made English Muffins before, but not in nearly two years. So I dug out the recipe, tweaked it a bit and left off the dusting of cornmeal.

These are not traditional English muffins but still produce the desired nooks and crannies and freeze better than the original recipe.



1/4 tsp yeast
3 cups flour
1 1/2 tsp salt
1 tsp sugar
2 tbls butter
1 1/4 cup room temp water






Stir the yeast in 1/4 cup of water until creamy. Set aside for five minutes. In a large bowl, sift together the flour, salt, and sugar. Create a small well in the center of the dry ingredients and add the creamy yeast. Slowly add in the additional cup of water and using either a wooden spoon or your lightly oiled hands, mix the dough together until a smooth, rubber ball like dough is formed. Knead for about five minutes to allow the gluten to form.

Place in a lightly oiled or buttered bowl and cover with a clean damp kitchen towel for at least five hours.

Pre-heat the oven to 500*. Knead the dough three times and roll out to 1/2 inch thickness. Lightly butter a large jelly roll pan or cookie sheet and place the cut outs close to one another, but not touching. Turn the oven temp down to 400*. Cover with the damp towel for 20 minutes.


Brush the tops with butter and bake for 10 to 15 minutes, depending on how golden you'd like your muffins. Set them out to cool on a wire rack and use a fork to split them, not a knife or you'l wreck the crannies. You can freeze them for up to three months. Great toasted and smothered in butter and marmalade!