One of my favorite healthy and quick-to-grab breakfasts is an English muffin. Incredibly versatile, you can top them with your favorite nut butter, jam, cream cheese, or have them plain with a nice pat of butter. Even though you can pick up English muffins at your grocery store, you’d be surprised how fun and easy they are to make in your own kitchen. Make a large batch and store well-wrapped in your freezer for a cheaper alternative to store-bought any day of the week.
While you can choose to make a plain version of this recipe, the Cinnamon-Raisin variety is perfect for kids.
- 1/3 cup hot tap Water (~roughly 110°F)
- 2 Tbsp Pure Maple Syrup or 2 Tbsp Granulated Cane Sugar
- 2 ½ tsp Active Dry Yeast
- 1 cup Skim Milk, warm
- 1 tsp Salt
- 2 tsp ground Cinnamon
- 1 cup Bob’s Red Mill Unbleached White Flour
- 1 cup Bob’s Red Mill Whole Wheat Pastry Flour
- 1/3 cup Zante Currants or Raisins
- Cornmeal (for dusting)
- In large mixing bowl, whisk together yeast, hot water, and maple syrup. Let rest for 10 minutes, uncovered, or until foamy.
- Using wooden spoon, add flours, salt, cinnamon, and milk, stirring until smooth. Batter will be wet and sticky.
- Slowly stir in currants or raisins.
- Cover bowl with plastic wrap and let rise in warm, damp place for 45 minutes.
- Place well-greased ring molds (if you do not have English muffin rings, you can make your own out of aluminum foil or use wide-mouth Mason jar lid rings—inside facing up), on greased baking tray. Lightly dust the inside of rings (where batter will be placed) with cornmeal.
- Preheat oven to 350°F.
- Once batter has risen, evenly distribute batter among the rings using metal spoon. Lightly dust the top of the batters with more cornmeal.
- Bake (center rack) for 15-20 minutes or until lightly brown and internal temperature reads 210°F.
- Let cool on baking tray for 5-10 minutes, remove from rings, and allow to cool to room temperature.
- Serve toasted with butter, jam, or any topping of your choosing!
Laura Davidson is the blogger behind Blogging Over Thyme, where she shares her adventures and (mis)adventures in the kitchen, as well as her recently discovered passion for photography. She currently works as a baker/decorator for a popular food truck in Washington, DC. In her spare time, Laura loves to develop and experiment with recipes in her small apartment kitchen, often focusing on whole-grain, nutritious, and hearty dishes.