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Homemade Farina English Muffins


Homemade English muffins are easier to make than you think and are cooked right on the stove-top instead of in the oven.


If available, use a heavy skillet with a tight-fitting lid when "baking" them on the stove, and be sure to keep the temperature moderately low so that they cook all the way through. After they are finished baking you can gently puncture the sides of the muffins with a fork so that they come apart like traditional English muffins.


Shh...the secret ingredient is our uncooked Organic Grains Farmer's Farina. It keeps the muffins extra moist and tender after baking! 



Ingredients:


1/2 C Organic Grains Farmer's Farina, uncooked

2 1/2 C Organic Grains Bread Flour 

1 tsp salt

1 Tbsp active dry yeast

1/4 C coconut sugar

1 C warm milk (can use any plant milk, too)

2 Tbsp olive oil

Farina or cornmeal for coating


Instructions:

1. Combine the Organic Grains Farmer's Farina, Organic Grains Bread Flour and salt into a bowl and leave in a warm place

2. Dissolve the yeast and sugar in warm (105°F) milk

3. Let froth, then mix in the olive oil 

4. Stir all the liquid into the warm flour and beat until smooth and elastic

5. Cover with plastic wrap or lid (eco-friendly!) and let proof in a warm place until doubled in size, about 1 hour

6. Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape

7. Round up the dough, roll into a thick sausage-like shape and coat generously with the uncooked Organic Grains Farmer's Farina

8. Using a sharp, serrated knife (or a long piece of dental floss), slice into 8-10 portions each about 1 1/2"- 1 3/4" thick

9. Shape each round to have straight sides

10. Transfer to a greased baking sheet about 2" apart

11. Sprinkle the bottom of the muffins with cornmeal, flip over and sprinkle the top with either cornmeal or Organic Grains Farmer's Farina

12. Lightly cover with plastic wrap and allow to rise for 30-40 minutes

13. Lift the muffins carefully onto a cast iron or thick-bottomed skillet and cook over medium-low heat for 5-7 minutes until a pale gold color

14. Turn over and cook on the other side for the same amount of time*

15. Clean out the pan of any excess cornmeal between each batch of English muffins

16. To serve, insert a knife in the side, pull the top and the bottom slightly apart, and cut

17. Enjoy! 


*Use a tight-fitting lid to ensure proper baking

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