Secret Recipe Club Bonus: English Muffins

So, as you saw earlier, my Secret Recipe Club group had its reveal today. Hooray for lots of blog-love and recipe-sharing!

I am lucky enough to have a second Secret Recipe Club recipe to share with you today.  We had a call for a last-minute fill-in today, and I volunteered to fast-track a recipe. So the organizer sent me the URL and it was for the lovely Camille at Growing Up Gabel. Which was, like, super meant to be, or something, because Camille was the blogger assigned my blog this month, and I was already busy drooling over the awesome recipes she has over there! So what better way to show my gratitude to her for her awesome version and write up of my Pumpkin Pull-Apart Bread than to share a recipe of hers??

Since this was to be quick turnaround, I wanted to pick something that would fit in with our planned meals. Obviously, my first thought was dessert, since that goes with everything, but Camille has a beautiful selection of breads to choose from, and my eyes kept drifting to those. I was pretty set on recreating her Easy Dinner Rolls, since our meal plan called for soup tonight, but then I saw the one for me. English muffins.

If you've spent any time on C Mom Cook at all, you know that I have been testing out all kinds of English muffin recipes (so far these, these and these). So when I saw that Camille has a recipe that is different from any of those three, I was set.

And, to make matters even better, this dough comes together super easily.  For the most part, simple mix all of the ingredients together...

...then knead into a smooth ball.

Then, after the dough rises for about an hour or so, roll it out and cut out circles. I used my English muffin rings as cutters and was able to get 14 muffins out of this dough.

Then, like the other recipes I've made, these English muffins are cooked on the stove top in a covered skillet/pan.

It took a bit of adjustment to figure out the right temperature for these guys, but once I did, they cooked up absolutely beautifully.

And, even though English muffins don't traditionally go with soup, we split ours spread them with some butter, sprinkled on some garlic salt, and they made the perfect side.

They were a little more bready and a little less nook-and-cranny-y than some of the other English muffins I have made, but they are absolutely delicious and I can't wait to have one for breakfast tomorrow!

So, Camille, thank you so much for the delicious recipe and it was an honor to bake with you this month! :)

Once again, to see the other delicious recipes from the Secret Recipe Club, check out these awesome links:



English Muffins
(from Growing Up Grabel)

1¾ cup warmed milk
2 teaspoons yeast (I used active dry)
3 tablespoons butter
2 tablespoons sugar
1¼ teaspoon salt
1 teaspoon baking powder
1 egg
4-4¼ cups flour (I used all-purpose, but you can use white, whole wheat or any combination thereof)
Corn meal for dusting


Put milk, yest, sugar and butter in the bowl of a stand mixer. Allow butter to mostly melt.
Add the rest of ingredients. Mix until well combined. (you can also do this with a sturdy wooden spoon rather than the mixer, if you would like.)
Remove bowl from stand mixer and fold dough over a few times while in the bowl. The dough will be sticky so you may need to use a tad of flour. Either grease the bowl of the stand mixer or lightly grease another bowl and allow dough to rise in a warm place, covered with plastic wrap, for about an hour.
Punch down the dough and roll it into a rectangle on a surface lightly dusted with corn meal.
Using a 3″ round cookie cutter (or an English muffin ring), cut out rounds from the dough.
Re-roll and re-cut as needed until all the dough is used up.
Place cut dough on cookie sheets and cover with a wet towel (I used plastic wrap). Allow to rest for 20 minutes.
Warm a large skillet (with a top) over low heat (I found I needed the heat to be on medium rather than low) on stove top. Sprinkle pan with corn meal.
Cook muffins in skillet for 6-7 minutes on each side, covered.
Be gentle when turning so as not to deflate the muffins too much. Cool on a rack.
Store in zip top bag. And these are freezable!

Enjoy!