We subscribe to the Saturday and Sunday Star Tribune. I love to read the paper. One of my favorite times of the week is Sunday morning, usually before E is up. With my Sunday paper and a fresh cup of coffee, I curl up under a hand-knit afghan, tune the radio to 89.3 The Current to listen to one of my favorite DJs (Bill DeVille) and music programs (United States of Americana), and read the paper. I have no order particular order to reading it. Sometimes I start with the funnies, the ads or something similarly light. Other times, I read the headlines and other "real" news first. It all depends on my mood and what catches my eye. I don't get the weekday paper anymore because I can't keep up with reading it and found myself recycling it un-read. If I could get the Thursday along with the Saturday and Sunday, I would. That is the day the Food section is included, and as you may guess, I love reading the food section. But they won't let you get Thurs/Sat/Sun by subscription. Believe me. I have asked. However, on select holiday weekends throughout the year, we get a courtesy copy of the Thursday paper. It just so happened that Martin Luther King Day was one of those weekends and, due to the popularity of Downton Abbey and all things British lately, they did a feature story and recipe on English muffins. I thought, "We like English muffins. I could totally make those."
There you go. The long version of the first sentence - the courtesy copy of the paper and the hair-brained idea.
I decided the English muffin recipe was going to be my new recipe for January and that I would photograph along the way to blog about it. The ingredients are all things a person usually has at home. The directions are very straightforward and there are pictures with the article of some of the key steps. One problem - the dough needs to sit for 12 hours or overnight. This took some remembering on my part. After more than a couple declarations of "I'm going to make those muffins tomorrow." I finally did it, Sunday February 3rd, the morning after book club potluck at my house (I add this to explain the wine bottle and corkscrew that appear in some of the pictures. I am many things, but a Sunday morning drinker I am not). Here is the recipe, courtesy January 17, 2013, Taste section of the Minneapolis Star Tribune, (bolding and comments in parentheses are mine) and my story.
|Dough, after 12 hrs|
1 C milk
1 T butter
1 T honey
2 t instant (or rapid rise) yeast, or 1 packet
2 C all-purpose flour
1/2 t salt
2 T cornmeal
1 T all-purpose flour
In a small saucepan, heat the milk until just warm. Turn off heat and stir in butter and honey until melted. Set aside.
In a large bowl, whisk together yeast, flour and salt. Stir in milk mixture until combined, then stir vigorously for a minute, about 200 strokes. (This will make your arm feel as if it is about to fall off. The instructions say you can rest after 100. I may have rested multiple times and kind of lost count of how many strokes. I may try the dough hook on the stand mixer for this part next time.) Cover the bowl with plastic wrap and place in a draft-free place overnight, or for 12 hours.
In the morning or after 12 hours, mix the cornmeal and remaining flour in a small bowl.
|scooping out the portions|
Heat a heavy pancake griddle or cast-iron pan over medium heat until drops of water sizzle. An infrared laser thermometer should read between 350 and 375 degrees. You'll be turning down the heat to low once the muffins go on the griddle, but you want an initial burst of heat. An electric skillet takes away much of the guesswork. Heat it to 350 degrees. (I used my lefse griddle - does that make these Norwegian muffins?)
|coating it in cornmeal|
|checking the progress|
|muffins on the lefse griddle|
After 10 more minutes, the muffins should be a golden brown on both sides. Place them on a baking sheet and put them in the oven to bake for another 10 minutes. Cool completely on a wire rack.
|bake at 350 for 10 mins|
Diabetic exchange per serving: 2 bread/starch, 1 other carb, 1/2 fat
(Weight Watchers PointsPlus: 6)
|split it with a fork and toast|
Until we eat again,
|Me, enjoying an English muffin. Please ignore the Sunday morning hair and jammies|