Kelly Wood
July 31, 2014

English muffins are very easy to make, and they don’t even require an oven. A griddle is good for consistent heating, but they can be done on the stovetop in a pan if you keep a close eye on the heat. Poke the prongs of a fork around the edges of the finished muffins for a “fork-split” texture. This recipe makes ten to twelve English muffins.

Yield: 10-12 muffins


·        3/4 cup warm water (approximately 110 degrees Fahrenheit)

·        1 Tbsp sugar

·        2 tsp yeast

·        3 cups white flour 1 tsp salt

·        1 egg

·        1 Tbsp malt vinegar (no substitutes—malt given the correct flavor

·        Cornmeal to dust baking pan


Dissolve the sugar in the warm water. When the sugar is dissolved, add the yeast and stir to mix. In a large bowl, mix the flour and salt. When the yeast mixture is foamy, add it to the flour mixture along with the egg and vinegar. Mix well. Put the dough on a floured countertop and knead it several times. When it is smooth, return it to an oiled bowl, cover it with a cloth, and set in a warm place to rise for forty-five minutes. When the dough has risen, roll it out on a floured countertop with a rolling pin to about a ½ inch thickness. Cut out circles with a round cutter or tuna can. Reroll the scraps to get as many circles as possible. Put the circles on cornmeal-coated baking sheets. Turn them over to coat both sides with cornmeal. Cover the baking sheet(s) with a cloth and let the dough rise for about another thirty to forty-five minutes, until the circles have doubled in size. Heat an ungreased griddle (or pan) to 325 degrees Fahrenheit. When the griddle is hot, gently place (they can sink if dropped) the muffins on the griddle and “dry fry” them for about fifteen minutes. Gently flip them over (they’re less likely to sink now) and dry fry the other side for ten to fifteen minutes or until light brown. Griddle and pan cooking times may vary. Cool the fried muffins on a wire rack.

Serve the English muffins warm with butter or jam—the fork-split texture makes pockets for toppings to settle into. If you don’t eat them right away, you can freeze them in a plastic bag (ours don’t usually last!).

This article was excerpted with permission from the book Urban Farm Projects: Making the Most of Your Money, Space, and Stuff, copyright 2014, I-5 Publishing, LLC. For more budget-friendly and environmentally conscience projects and recipes, pick up a copy today!

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