Making English Muffins at home is quite easy. Top these with more apple butter, jam or nothing at all.
1 3/4 Cup Warm Milk (110 to 115 degrees)
3 Tbl Butter, Softened
1 Large Egg, lightly beaten
2 Tbl Sugar
1 1/4 Tsp Salt
2 Tsp Yeast
2 1/2 Cup All Purpose Flour
2 Cups Whole Wheat Flour
1/2 Cup Apple Butter
Cornmeal for dusting
Combine all ingredients except cornmeal in a large mixing bowl.
Using a stand mixer, beat the dough using a flat beater paddle until it starts coming away from the sides of the bowl and it is smooth and shiny - about 5 minutes (NOTE: This dough is very soft).
Scrape the dough into a ball, cover the bowl with a towel and let raise until puffy, 1 to 2 hours.
Line a cookie sheet with cornmeal, set aside. Divide dough in half. Divide one half into 8 pieces, shape each piece into a bowl and gently flatten until the are 3 to 3 1/2 inches in diameter. Place muffins on sheet, sprinkle with additional corn meal. Cover with a towel and let rest for 20 minutes.
Put skillet or large griddle over medium low heat. Heat oven to 400 egress. Repeat dough process, above, with other half of dough. When first 20 minutes are up, increase pan to medium. Line pan with corn meal. Place muffins in pan, cook for 4 minutes and turn. Temp a muffin - if not 200 degrees, put in oven for another 5 minutes.
Repeat with second batch of dough. Cool completely on wire rack.