CAPE GIRARDEAU, MO (KFVS) - This week's Heartland Cooks comes from Cape Girardeau. Bonnie Kelpe's English Muffins are a great way to start the morning or to have anytime. Bonnie says they are also diabetic friendly as they're made without sugar - but a batch still makes for a sweet morning.
- 1 cup milk
- 3 tablespoons butter
- 2 tablespoons honey
- 1 cup warm water
- 1 package yeast
- 5 1/2 to 6 cups flour
- 1 teaspoon salt
Combine milk, butter, and honey in medium saucepan.
Warm over medium heat until butter starts to melt, then whisk briefly to blend ingredients.
Remove from heat and allow cooling to lukewarm.
While milk is cooling, pour water in medium sized mixing bowl and sprinkle the yeast over it.
Stir gently with fork then set aside for 5 to 10 minutes until all yeast is dissolved.
Line two baking sheets with waxed paper, sprinkle generously with cornmeal (this is where you will set muffins to rise).
Pour the cooled milk into the dissolved yeast, and gently stir the mixture until well blended.
Add 3 cups flour and the salt to the liquid and beat with a wooden spoon vigorously until smooth (about 100 strokes).
Beat in enough of the remaining flour (about 1/3 cup at a time) so that the dough is firm enough to knead and is no longer sticky.
Scrape the dough from the bowl onto a floured surface.
Dust the top of the dough with flour, and flour your hands.
Knead the dough for about 3 to 4 minutes.
Let dough rest for about 5 minutes.
Roll out the dough with a rolling pin.
Starting in the middle and pushing the pin from the center out, until the dough is about 1/2 inch thick.
Cut the dough into circles with a 3 1/2 inch biscuit cutter.
Transfer the muffins to the prepared baking sheets spacing them well apart.
Sprinkle cornmeal on the tops; cover the muffins with a dry light weight towel until they are almost doubled in height (about 30 to 45 minutes).
When muffins have risen heat an ungreased electric skillet or griddle to 300 degrees.
Carefully lift the muffins from the waxed paper and place them in the heated pan or griddle, spacing them an inch or so apart.
Cook muffins for about 10 minutes on each side, using a spatula to flip them over.
Adjust heat if needed.
Transfer each batch of cooked muffins to a wire rack to cool, before splitting and toasting them.
Makes about 1 1/2 dozen.
Split with a fork, do not slice.