snowy mountain

English Muffins

No need to turn on the oven for these! I love them with almond butter as an on-the-run or post-run snack.

Total time (including rising): 3 hours. Makes 18.

Materials: Mixing bowl; frying pan; measuring vessels; rolling pin. Missing materials or ingredients? Look here.

Ingredients (Substitutions):

  • 1 package Red Star Organic Instant Yeast or Red Star Organic Dry Active Yeast
  • ¼ cup warm water
  • 1 cup warm milk
  • 1 tbsp butter
  • 1 tbsp sugar
  • ½ tsp salt
  • 1 egg
  • ~4 cups flour (I like half all purpose, half whole wheat)


  1. Activate 1 package yeast in ¼ cup warm water for 5-10 minutes.
  2. Warm 1 cup milk, 1 tbsp butter, 1 tbsp sugar, and ½ tsp salt in the microwave. Make sure it is wrist temperature, then slowly add it to the yeast.
  3. Mix in 1 egg.
  4. Stirring, slowly add the ~4 cups of all purpose flour. Knead everything so it comes together and is a nice, soft dough (but not sticky). You may need to add a tad more flour but don’t overdo it.
  5. Let rise for 1-2 hours at room temperature.
  6. Sprinkle a board or rolling surface with cornmeal. Roll the dough into a ~¼ inch thick layer. Sprinkle the top with cornmeal. Use a mold (or a glass!) to cut out circular shapes. Cover and let rest while heating a dry pan (I use cast iron without oil or butter).
  7. Cook the dough ~7 minutes on each side on low heat.

Greetings from our kitchen!

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