English Muffins
English Muffins make a nice change from bread or regular toast in the morning and are easy to make and store on a boat.

Commonly used in breakfast sandwiches such as Egg McMuffins, English Muffins are a type of skillet bread which means they can be made on the stovetop. Most yeast breads need time in a hot oven which heats up the boat, undesirable in the tropics but welcome when cruising in cooler climates!

Some recipes for English Muffins call for finishing the muffins in the oven but I never do and they're delicious. Instead, after browning both sides, I put the lid on the frying pan and “bake” them for 2-3 minutes that way. Baking them in the oven does make for a lighter fluffier less chewy muffin however.

This recipe, which I got online from All Recipes, makes about 16 English Muffins which I store in a self-sealing plastic bag. They keep well for a few days even without refrigeration.

English Muffins
Ingredients
1-1/2 tsp (7 mL) active dry yeast
1 cup (250 mL) warm milk
1 cup (250 mL) warm water at 110 F (45 C)
1/4 cup (60 mL) butter, melted
2 tbsps (30 mL) granulated sugar
6 cups (800 g) all-purpose flour
1 tsp (4 mL) salt
1/3 cup (75 mL) cornmeal, (approx)

Preparation
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm.

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine the milk, yeast mixture, butter and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.

Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise until double, 40 minutes or longer depending on temperature in the galley.

Heat greased griddle or frying pan. Cook muffins on griddle about 10 minutes on each side on medium heat. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with peanut butter or cream cheese and jam.

(Make-ahead: Store in airtight container for up to 2 days or freeze for up to 2 weeks.)

Serving Suggestion:

English Muffin Mini Pizzas
Split English Muffins in half and top with tomato sauce, shredded mozzarella cheese and pizza toppings of your choice. Place under a broiler to melt the cheese. When golden and bubbling, remove from heat and serve. Makes a quick lunch.

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