Making English muffins reminded me of one reason I love baking so much – it seems magical. Isn’t it amazing how the many things can be made with flour, yeast, water, milk, salt, sugar, and butter? I have been wanting to, but putting off trying to bake English muffins for at least 6 months. For some reason I thought it would be difficult. It wasn’t really. It’s a lot like making a loaf of bread, but the main difference is that English muffins are cooked on the stove. Actually, this recipe is very similar to an Indian naan recipe I use.
You can find the recipe at the Frugal Girl Blog. By the way, I really enjoy this blog. Kristen writes about frugality, contentment, family, baking, and faith. Her approach to frugality is sensible and joyful at the same time.
The cornmeal is a very important part of this recipe because it allows the English muffins not to stick and gives them that distinctive “English muffin” look. I used a cast-iron pan for even heating and found that I needed to keep the pan over low heat instead of medium-high so that the English muffins didn’t get too dark. Also, the Frugal Girl says the muffins need 10 minutes on each side, but I needed less than that on the second side.