Last updated August 17, 2013

Homemade English Muffins from ZestuousI love toasted English Muffins with peanut butter and honey. Making homemade muffins isn’t hard, using Michael Ruhlman’s recipe.

In place of the package of active dry yeast, I used 20 grams of fresh cake yeast, but other than that, I followed the recipe exactly. The dough is a cross between bread dough and pancake batter.  It’s loose, but not runny.

I let my dough rise for 1 ½ hours and then stirred in the dissolved baking powder. I chose not to use the shaping rings (just more dishes to wash), plus the slightly odd shapes add character that shows they were homemade.

You cook these on a skillet dusted with cornmeal. I kept the heat at medium, so the corn meal wouldn’t burn before the muffins were done. I baked them for about 5 minutes per side and let them rest before splitting them open with a fork.

I ate one with bacon and a poached egg and another with…you guessed it…peanut butter and honey. Bon appétit!

Homemade English Muffins from Zestuous