Homemade English Muffins & Magimix Giveaway

Homemade English Muffins & Magimix Giveaway might be a good recipe to expand your side dish recipe box. For 28 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 233 calories, 7g of protein, and 5g of fat. This recipe serves 12. Plenty of people made this recipe, and 436 would say it hit the spot. This recipe from Food Fanatic requires salt, buttermilk, egg, and unsalted butter. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. It is a good option if you're following a lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 52%. This score is solid. If you like this recipe, take a look at these similar recipes: Honey Oatmeal Bread & Magimix Toaster Giveaway, Pumpkin Pizza Dough & Magimix Food Processor Giveaway, and Big ol’ Batch of Buttermilk Belgian Waffles and a Magimix Vision Toaster Giveaway.

Servings: 12

Preparation duration: 40 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl), whisk together flour, salt, sugar, baking soda and yeast. Add the warm buttermilk, butter and egg. Mix on medium-high speed for about 5 minutes until dough begins to pull from the sides and is smooth and shiny. Turn dough out onto a lightly floured surface. Dough will be quite soft and a bit damp. Do not add more flour than absolutely necessary to prevent dough from sticking to your work surface. Roll out to 1-inch thickness and cut rounds using a 3 3/4 inch biscuit cutter, re-rolling scraps as needed.Dust a baking sheet generously with cornmeal. Move dough rounds to baking sheet then flip rounds over so that both sides are dusted with cornmeal. Cover the dough with plastic wrap or a light towel. Allow dough to rise at warm room temperature 30 minutes until puffed up but not necessarily doubled in size. Preheat oven to 350°F. Place a cast iron or nonstick skillet over low heat. Cook each muffin round 4-5 minutes per side in the skillet, until crisp and browned. Transfer muffins back to baking sheet and finish cooking in preheated oven for 15 minutes. Remove from oven and cool slightly.Split with a fork and toast before serving.  

 

Step by step:

1. In the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl), whisk together flour, salt, sugar, baking soda and yeast.

2. Add the warm buttermilk, butter and egg.

3. Mix on medium-high speed for about 5 minutes until dough begins to pull from the sides and is smooth and shiny. Turn dough out onto a lightly floured surface. Dough will be quite soft and a bit damp. Do not add more flour than absolutely necessary to prevent dough from sticking to your work surface.

4. Roll out to 1-inch thickness and cut rounds using a 3 3/4 inch biscuit cutter, re-rolling scraps as needed.Dust a baking sheet generously with cornmeal. Move dough rounds to baking sheet then flip rounds over so that both sides are dusted with cornmeal. Cover the dough with plastic wrap or a light towel. Allow dough to rise at warm room temperature 30 minutes until puffed up but not necessarily doubled in size. Preheat oven to 350°F.

5. Place a cast iron or nonstick skillet over low heat. Cook each muffin round 4-5 minutes per side in the skillet, until crisp and browned.

6. Transfer muffins back to baking sheet and finish cooking in preheated oven for 15 minutes.

7. Remove from oven and cool slightly.Split with a fork and toast before serving.  

Nutrition Information:

covered percent of daily need