Hands on Time: 15-20 minutes
Baking Time: 20 minutes
Yield: 12 muffins
Start with a bread mix! War Eagle Mill Light Wheat, Yummy Honey Nut or Feel Your Oats Bread Mixes turn into lovely English Muffins with out the oven. Bake on a stove top griddle or skillet. Your Eggs Benedict will be a hit with these muffins as the base. Use jar lid bands as molds for perfectly round muffins.
- 1 package War Eagle Mill Bread Mix, any flavor
- Yeast packet (included in mix)
- 1 1/2 cups warm water
- 1 Tbsp mayonnaise or vegetable or olive oil
- 1-2 Tbsp War Eagle Mill Cornmeal
In a medium size mixing bowl, add yeast to warm water. Let sit for 5 minutes. Add mayonnaise or oil and stir to combine. Add War Eagle mix and stir to combine. Turn out on floured surface and knead 3-5 minutes, until smooth. Return to oiled bowl, cover and light rise 1-1/2 hours.
Wash and dry jar lid bands (the kind for canning jars), regular or wide mouth, and lightly coat with non-stick spray or an oiled paper towel.
After dough has risen, punch down and roll out on a floured surface. Cut circles using a jar lid bands. Leave in the bands and let rise 30 minutes.
Preheat griddle to medium. When hot, sprinkle cornmeal over surface of griddle. Place muffin, band side up, on griddle and cook 8-10 minutes, until golden brown. If browning to quickly, lower heat.
Remove bands, turn muffins over, and cook another 5-8 minutes on second side.
Cool on rack and store in plastic bag.
Recipe Tips and Tricks
Add raisins and more cinnamon to Yummy Honey Nut muffins for a fruit and nut breakfast or snack muffin.