and the air smelled like english muffins….
Sinclair Acres had a house guest last night so Matt treated us this morning with homemade english muffins. They are amazing and like anything homemade totally different than the product you buy in the store. Favorful, dense and a perfect compliment for homemade butter or our blueberry jam from last summer:)
Matt’s mother is a great baker and she found this recipe in a cookbook when Matt was a child and it became something she was known for – and now it is something Matt is known for! When we want to bring a dish or a gift to a friend Matt’s muffins are our go-to!
These are a treat not only because they are so delicious but because they take so long to make:) On average it takes Matt 3 hours to make a batch of muffins, mainly because they have to rise 2 separate times. Interested in giving it a try? Here is the recipe – they will no disappoint!
1 cup milk
2 tbsps sugar
1 tsp salt
3 tbsps butter
1 cup warm water
1 package dry yeast
5-6 cups flour
Scald milk. Stir in sugar, salt and butter. Cool to lukewarm. Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved. Stir in lukewarm milk mixture and 3 cups flour. Beat until smooth. Add enough additional flour to make a stiff dough. Let rise about an hour. Punch down and divide into 2 balls. Roll or press to about 3/4 inch and cut out 9 muffins from each ball. Press each side into corn meal and let rise 30 – 40 minutes. In lightly greased pan(we use an electric griddle), fry each side about 8 minutes until golden brown. Remove and cool.