Easy English Muffins

Ingredients

• active dry yeast (1.5 teaspoons)
• all-purpose flour (2 cups)
• warm water (0.75 cup)
• vegetable oil (2 teaspoons)
• kosher salt (1 teaspoon)
• egg white (1 )
• cornmeal (2 tablespoons)
• clarified butter (ghee) (0.25 cup)

Instructions

1. Place 1/4 cup flour, yeast, and 1/2 cup warm water in a mixing bowl. Whisk together and set aside for about 10 minutes to see if a thin layer of foam develops to ensure the yeast is active.
2. Drizzle in vegetable oil; add salt, egg white, remaining 1 ¾ cup flour, and remaining 1/4 cup warm water. Mix together until the dough is very wet and sticky. Cover and let rise in a warm spot until doubled, about 2 hours.
3. Pull dough gently from the sides of the bowl, stirring slightly, and turn out onto a well-floured surface. Work just enough flour into the dough until it is easily handled and can be cut into pieces, about 1 minute. Cut the dough into 6 equal portions, form each into a seamless ball of dough, flatten to make thick disks, and transfer to a lined baking sheet sprinkled generously with cornmeal. Let rise until doubled, about 1 to 1 ½ hours.
4. Add clarified butter to a skillet over medium heat. Carefully transfer muffin disks to the skillet and cook in batches to avoid overcrowding. Brown on one side for 5 to 6 minutes, then turn and brown the other side for 5 to 6 minutes. Continue turning to get muffins evenly browned and cooked through, about 7 to 8 minutes total per side. Transfer to a cooling rack and cool completely.
5. Split the cooled muffins with a fork, inserting tines all the way around the edges so the two sides can be pulled apart. Toast and serve with jam.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 256
• fat: 11 g
• sats: 6 g
• carbs: 35 g
• fibre: 2 g
• protein: 6 g
• salt: 0.332 g