English muffins, based on the yeast raised breakfast muffin known as a “crumpet,” were said to have been invented in the 19th century in America. This is a simple yeast raised bread that cooks up easily on the Flatbread Pan. Then split them open, toast and spread with your favorite topping.
- Place yeast, warm water and honey in a bowl. Let mixture sit for approximately 5 minutes until yeast bubbles and activates.
- Combine warm milk with activated yeast.
- In a separate mixing bowl, combine remaining ingredients. Make a well in center and pour in liquid mixture.
- Mix ingredients together until thoroughly combined; dough will be sticky. Cover bowl (can use a clean kitchen towel) and let dough rise in a warm spot for approximately 1 hour, until doubled in bulk.
- Heat pan over medium-low heat until several drops of water sprinkled on pan skitter and dissipate, about 7 - 9 minutes.
- Lightly spray interior of English muffin molds with oil; this will make it easier to get dough into molds.
- Place 3 English muffin molds on pan and fill each mold with 1⁄3 cup of batter, smoothing out with spoon.
- Cook muffins for approximately 6 - 8 minutes, until golden brown (turn heat down if they are browning too quickly). Carefully turn muffins over with metal spatula and cook for an additional 6 - 8 minutes until golden brown. Remove and let muffins cool for a minute or so; then carefully remove muffin rings.
- Cook remaining batter in same way. Do not overfill muffin rings as batter will rise when cooking.
- To serve muffins, cut in half lengthwise and serve as is or toast and spread with butter, jam or your favorite topping.
- English muffins can be cooled and stored in a sealed bag in refrigerator or frozen until ready to use.