Homemade English Muffins are so Easy!
About a year ago, Cruising World Magazine had an article about making your own bread and homemade English muffins while cruising. This is vital for cruisers who don’t have access to bakeries or stores. Plus, what else are you going to do with your time while sailing the ocean?
Scott and I use English muffins for other meals, besides breakfast. I make larger ones and then they are great for panini sandwiches or as buns for burgers. Unlike traditional bread dough, there’s no kneading or flouring of surfaces. This is such an easy recipe, that you may never buy English muffins again.
With this recipe, you can tweak it slightly too. I used fat-free milk this time and they turned out awesome! Be sure to let them cool and use a fork to split them so you get all of the nooks and crannies – don’t use a knife! Enjoy!
Print Recipe
English Muffins
Yum
These homemade English muffins only take about 2 hours to make, which includes the rising period. They are so easy and tasty, that you may never buy English muffins again.
Instructions
Bring milk to 110 degrees (don't let it get hotter) and dissolve yeast.
In a large bowl, mix butter, salt, egg, sugar and flour with milk. Mix dough either with a mixer or by hand until the dough is smooth, about 10 minutes.
Cover with plastic wrap and let rise for about an hour and half until doubled in size.
Line a cookie sheet with non-stick foil and sprinkle corn meal on it. Divide the dough into 10-16 pieces depending on the size of muffin you want and then roll and shape the English muffins. Place on cookie sheet and sprinkle the top with corn meal. Let them sit and rise for another 8 minutes.
Heat a large skillet or griddle to medium heat. Spray surface with oil cooking spray and sprinkle in corn meal. Carefully place muffins in pan, cover and cook for about 4 - 5 minutes (watching that you don't burn the bottom). Then flip the muffins over and continue cooking for another 4-5 minutes. If your muffins are really big, they may be doughy on the inside. You can always move them to the oven at 350degrees and bake for another 5 minutes.
Remove from heat and let them cool completely before storing.
Remember to use a fork to split them, not a knife so you get all of the nooks and crannies. Enjoy!
Recipe Notes
These muffins can be stored in an air-tight container for about 5 days.
Caviar for NYE
This caviar baby potato appetizer is one of my favorite recipes to make as it is so easy, elegant and delicious! Growing up, I actually didn’t really like caviar because I had not ever had good caviar. Scott and I say the exact same thing about Champagne. Most people who say they don’t like bubbles, probably have never had true Champagne from Champagne.
There’s nothing more romantic than enjoying a fantastic bottle of Champagne on your boat, watching a gorgeous sunset!
Our favorite food pairing with caviar is with Brut Rosé Champagne. After owning our wine shop for eleven years, we fell in love with Champagne. The producers we love are Laurent-Perrier, Egly-Ouriet, Billecart-Salmon, Vilmart, Drappier, Besserat de Bellefon, Henriot , Chartogne-Taillet, Gonet-Medeville and Jacques Copinet .
Fish Eggs?
If you can find good quality roe, you will be hooked. Lately, I have been buying my caviar at Whole Foods. Their Caviar Russe Siberian Sturgeon is fantastic and very elegant. I prefer the smaller roe than the big ones for appetizers. Watch for their sales, as I have lucked out being able to buy an ounce on sale for $35, normally $60.
This recipe takes about 35 minutes to prepare and you can make it about 3 hours ahead of time. Be sure to bring it out about 30-45 minutes before serving for room temperature. Enjoy and Happy New Year! Scott & Ally
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Print Recipe
Caviar Baby Potatoes Appetizer
Yum
This caviar baby potato appetizer is not only stunning, but delicious. These will be gone within minutes of serving them to your guests.
Instructions
Boil the potatoes until tender (about 15 min), but do not over cook. Drain and rinse with cool water. Cut the tops and bottoms off (in order for the potatoes to sit flat on the platter) and slice in half. Using a serrated spoon, remove a small amount of the potato flesh from the top of each potato and place on platter.
Dollop each potato with a teaspoon of sour cream and then a teaspoon of caviar. Sprinkle with snipped chives and sea salt. Serve immediately or refrigerate until ready to serve. Remove about 30-40 minutes before serving. Enjoy!
