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Prep 50 mins
Cook 1 hr 40 mins
Nice breakfast treat. Tastes wonderful toasted with butter and or jam or cream cheese. You can substitute raisins or dates when craisins are not in season.
- Dissolve yeast in water in a large mixing bowl; let stand 5 minutes.
- Combine milk, sugar, salt, and butter in a small saucepan. Cook over medium-low heat, stirring until butter melts. Cool to lukewarm (105 to 115 degrees).
- Stir milk mixture, craisins, and 3 cups flour into yeast mixture; beat until smooth.
- Add 2-1/2 to 3 cups flour to form a stiff dough.
- Turn dough out onto a floured surface, and knead 2 minutes or until dough can be shaped into a ball (dough will be slightly sticky). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees) free of drafts, about 1 hour or until doubled in bulk.
- Punch dough down, and divide in half. Turn each half out onto a smooth surface heavily sprinkled with cornmeal.
- Pat one half of dough into a circle, 1/2 inch thick, using palms of hands; cut dough into rounds with a 2-3/4inch cutter. (Cut carefully, as any leftover dough should not be reused.).
- Sprinkle 2 baking sheets with cornmeal. Transfer cut dough rounds to baking sheets, placing 2 inches apart with cornmeal side down (one side of dough should remain free of cornmeal). Repeat process with remaining half of dough.
- Cover and let rixe in a warm place (85F), free of drafts, for 30 minutes or until doubled in bulk.
- *Using a wide spatula, transfer rounds to a preheated 360 degree, lighlty greased electric skillet. Place cornmeal side down; cook for 6 minutes. Turn and cook 6 additional minutes. Cool on wire racks.
- To serve, split muffins and toast until lighlty browned. Store muffins in an airtight container.
- * Note: Muffins may be cooked over direct medium-high heat in a skillet. To ease the morning breakfast rush, the muffins can be prepared ahead of time and stored in an airtight container; just split and toast before serving.
Very good recipe! A few comments tho, it took only about 4 cups of flour.... which is odd to me since I always normally end up having to add more flour to all bread recipes I try. I added a bit of sugar to the yeast and water mixture to help it proof a bit faster. Also I did not have a cutter so I just chopped off pieces of dough that were roughly the same size, then formed them into rounds. That way I did not waste any dough that was left as scraps. After I shaped them they did not rise that much at all after even around 1 1/2 hours, but once I cooked them they tasted fine and not too dense at all. Another thing I did since I did not have an electic skillet with a instant temp. showing as asked for when this recipe was posted in the forum I just used a huge heavy skillet heated to about med low/low on my stove top and they only took about 4 minutes on each side tops. I got about 15 english muffins out of this recipe. I threw some in the freezer and this morning just to see if they would taste decent after being frozen I toasted one of the frozen muffins and it tasted just as good as the fresh.