Easy Homemade English Muffins

Every morning, my husband has an English muffin with his breakfast. It is such a simple part of his routine, but recently, I started paying a little more attention to the ingredients in the foods we eat every day. Looking at the ingredients list of the store bought muffins we buy, I was surprised by the preservatives and additives I would never use in my own kitchen.

Since Becoming a mom, I have found myself being much more intentional about what I am feeding my family. I want to create a home where healthy habits come naturally, and for me, part of that means finding simple ways to incorporate more homemade, less processed foods into our everyday lives.

So, I decided to try making English muffins from scratch, and they have quickly become a part of my weekly routine! Every weekend, I make a fresh batch to have on hand for the week ahead. They're surprisingly simple to make, absolutely delicious, and freeze beautifully. Did I mention no oven required? Yeah... the first time I made them I was like, "I was today years old when I learned they weren't baked in an oven!" We just pull one out whenever we are ready for breakfast!

It is a small change, but one that makes me feel good about what I am puting on our table. And there's something so special about knowing that even the simples parts of our daily routinees can be made with a little extra love!

Here is how I make them!!

Ingredients:

2 1/4 tsp active dry yeast

2 tbsp unfiltered, raw honey

3/4 cup warm water

3 cups flour (I use 1 cup all purpose flour and 2 cups bread flour for a chewier texture)

1 tsp salt

cornmeal

Directions:

1. In a large bowl (I do all of this in my standing mixer, less dishes!), dissolve the yeast and honey in the warm water. Let it sit for bout 5 minutes. At the end of the 5 minutes, there should be a layer of bubbles on top of the mixure.

2. Add the flour and salt to the standing mixer. Using the dough hook attachment, mix until the dough is coming clean off the sides of the bowl.

3. Turn the dough out onto a floured surface and knead about 5 times or until the dough is easy to handle. Roll the dough 1/4 inch thick. Using a cup with a ~3in diameter, cut out circles in the dough, placing them onto a cookie sheet sprinkled with cornmeal.

4. Let the muffins rise for about 40 minutes in a warm room.

5. Heat a pan on low heat. I use the lowest setting on my stove. Place the muffins in the pan and cook for 4-6 minutes on each side.

6. Let cool and store as desired!