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I am faced with a dilemma every weekend. What to make for brunch?
My problem stems from the fact that two of my family members are allergic to eggs (but can eat them in baked goods) which eliminates all sorts of breakfast dishes (omelets, frittatas, french toast, scrambled eggs, etc. . .).

I have made biscuits. .

pancakes. . .

scones. . .

muffins. . .

coffee cake. . .

cinnamon buns. . .

baked oatmeal. . .

hashbrowns. . .

etc. . . if you can think of a non-eggy brunch food I have probably made it.

I was fed up this morning. I wanted to try something different. Something not so sweet and butter laden.

Enter the english muffin.

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I saw an old dried out package of english muffins on our counter and I realized that I have never had a homemade english muffin before. So I quickly looked up a recipe and 15 minutes later I had eight large english muffins rising on my counter.

Here is the recipe I used:

Homemade English Muffins (modified from here)

 Ingredients:
1 cup of milk
3 Tbsp butter
3 Tbsp of honey
1 cup of warm water (105-110 degrees)
1/4 oz of yeast
2 tbsp cornmeal
5 cups (+ extra for sprinkling) all-purpose flour
1 tsp salt
Directions:
Mix yeast and warm water then set aside for ten minutes to foam.
In a small saucepan, heat the milk, butter and honey until the butter is melted. Let cool for 5 minutes.
Combine the yeast mixture and milk mixtures
In a large bowl, sift 3 cups of flour. Stir in the milk and yeast. In a separate bowl sift the remaining 2 cups of flour and salt together. Add the flour and salt mixture to the flour/milk/yeast mixture and stir until dough forms a cohesive ball.
Generously flour a flat surface and knead the dough for 3 minutes until smooth and elastic. Let rest for 5 minutes.
Meanwhile, cover two cookie sheet with parchment and lightly sprinkle with cornmeal.
Roll the dough out until it’s a 1/2 inch thick. Cut out circles and
gently place on the cookie sheets, sprinkle the tops with cornmeal and cover with a dry, light cloth. Let sit in a warm
place for 45 minutes or til nearly doubled in size. It’s more like 2/3.
Heat a heavy bottomed skillet (or an electric griddle) on medium low (if using an electric griddle it would be around 325 degrees), don’t
grease it. Gently place a muffin in your hand and shake lightly to remove some of the corn meal. Gentleness is key
in all of the handling. Place on pan or griddle and repeat until full. Don’t
let them touch each other. Keep the heat on low. Cook for 8 minutes per side or
until browned well, flip and cook again. Let cool slightly on a wire rack. Split
and top with butter and honey.
During cooking. . .
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After cooking. . .
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These muffins were outstanding. They were warm and slightly denser than store-bought english muffins.
They were also fun to make.
You knead and let them rise like bread dough, roll and cut them out like biscuits and cook them like pancakes!
Once they rise, they cook really fast to so you can make muffins in little over an hour.
Eat warm slathered with butter, honey or jam (or all three) and enjoy!
Comparison (store bought on left and homemade on the right)
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