English muffins are a favorite, and I’ve made them in the traditional way with yeast-leavened dough, proofing time, and all. And they were good. These, however, take advantage of a current trend to use self-rising flour and a single ‘wet’ ingredient, usually yogurt. If you miss the taste that yeast imparts, these aren’t for you, but in a pinch, they are quick and easy, and perform just as well as their traditional counterparts. Let’s go.
INGREDIENTS
2-2/3 cups (338 g) self-rising flour (see NOTE)
2 cups (472 g) nonfat plain Greek yogurt (see NOTE)
Cornmeal or Semolina (for coating, and optional)
DIRECTIONS
Add the flour and yogurt to the bowl of your stand mixer. Mix them with a spoon or spatula until combined.
Using the dough hook attachment, knead at a low speed until a tacky dough forms (2-4 minutes). The dough will pull away from the sides of the bowl if ready. If still sticky, add more flour by the tablespoon until the dough is no longer too stick to shape and work with. (I added a good 5-6 tablespoons more). Your can knead by hand, which will take longer, and I’d recommend a heavily floured surface.
Divide the dough into 8 equal portions, then roll and shape into ‘pucks’ about 3 – 3-1/2″ in diameter.
If you want the traditional presentation, add cornmeal or semolina in an even layer on a plate, and dip each side of the muffin to coat.
Heat a large non-stick skillet over medium low heat. I used an electric skillet, set slightly above 350°.
Place the muffins in the skillet, 3-4 at a time, depending on the size of your skillet, being sure to leave some room.
After about 10 minutes (lift and look for a golden brown color), flip and cook for an additional 10 minutes. When you flip the muffins, use a spatula and gently press them down; this will give them the flat-on-both-sides look you’d expect.
Remove from the skillet and let them rest for about 10 minutes. At this point I’d recommend slicing one to test for doneness, putting them back in the skillet if you think they need it.
Once done to your liking, let them cool completely before splitting and toasting. They can be stored in the fridge or freezer.
NOTE
If you don’t have self-rising flour, you can make your own. To 2 cups of all-purpose flour, add 1 Tablespoon of baking powder and 1/2 teaspoon fine salt. Whisk to combine and you’re ready to go.
The first time I tried these, I did not have non-fat yogurt, and used whole milk yogurt. It worked (as pictured). The second time I used non-fat, which, while thinner in consistency, did a better job of working with the flour, and I did not have to add as much additional flour as the first time.
never 2 old 2 start cooking 