Einkorn English Muffins
“Do you know the muffin man?” This traditional song sprang from the Victorian era when muffens (German origin) or “little cakes” were sold door to door in Britain before private ovens were a thing. When we think of muffins, we think of large sweet breakfast cakes, maybe blueberry or poppy seed. English muffins are something quite different, but they didn’t come from England at all. They were actually invented by an Englishman in the United States.
Thomas became pretty famous in the area for his invention. He sold to restaurants and hotels and delivered the muffins by pushcart. When demand for his muffins was getting too wide, he decided to open another bakery in Chelsea, NYC at 337 West 20th Street (which is not exactly Drury Lane, but it’s ok). The building called “The Muffin House” still stands. It’s now just a residential building, but a huge brick baker’s oven can still be found underneath it. Thomas’ oven stretched underneath the garden and was used to bake his invention until he died in 1919.
Photo Credits:https://thomasbreads.com/http://www.6sqft.com
Ingredients
SCALE
- Cornmeal To sprinkle on top and bottom
- 1/2 cup Water
- 2 tablespoon Coconut sugar
- 2 tablespoon Yeast
- 1 cup Milk
- 1/4 cup Avocado Oil
- 6 cup Einkorn Flour Approximate
- 1 teaspoon Salt
Instructions
1. Heat milk in a saucepan.
2. In a bowl, mix yeast, water, and sugar.
3. Combine milk, yeast mixture, oil and 3 cups of flour in mixing bowl. Mix well.
4. Add salt and remaining flour until it cleans the sides of the bowl.
5. Leave dough in warm place to rise for 1/2 hour.
6. Roll dough out onto floured surface to 1/2 inch thick.
7. Cut into circles of desired size with a biscuit cutter.
8. Sprinkle cornmeal onto piece of parchment.
9. Place circles on parchment and sprinkle cornmeal over top of them.
10. Cover with a cloth and let rise until doubled.
11. Fry on greased griddle on low for 5 to 10 minutes on each side.
12. Allow to cool before cutting.
13. These are best when cut and toasted before served.
Tami Mulder, one of our readers, also shared a recipe for an English Muffin Loaf. She found the recipe in Cook's Illustrated and adapted it for Einkorn. Take a look!
10. Cover with a cloth and let rise until doubled.
11. Fry on greased griddle on low for 5 to 10 minutes on each side.
12. Allow to cool before cutting.
13. These are best when cut and toasted before served.
Tami Mulder, one of our readers, also shared a recipe for an English Muffin Loaf. She found the recipe in Cook's Illustrated and adapted it for Einkorn. Take a look!RELATED RECIPES
There’s something satisfying about using a single ingredient in so many different ways. Einkorn is incredibly versatile, and the recipes below make it easy to bring this ancient grain into your everyday meals. Here are a few to explore:
Follow us
Signup for email updates
Get free recipes and discount coupons in your inbox.
PRODUCTS IN THIS RECIPE
Meet the Author
Julie Koyle co founded and has been the driving creative force behind Grand Teton Ancient Grains, a regenerative organic family farm and mill nestled at the base of the Grand Teton foothills in eastern Idaho….
21 thoughts on “Einkorn English Muffins”
Hi there! Would there be any problem with omitting the sugar in this recipe? Or could I use Honey instead?
Hi Toria, using honey should be fine.
I have a silly question. I just made ricotta and have a bunch of whey. I know the whey can replace the water, but how about the milk? I’m guessing it can’t replace the milk, but thought I would ask.
Hi Cathy, it may be just fine. It’s hard to say since I haven’t done it, but I did a quick search and some people say it’s a good substitue for milk. I’d just try it and see.
Thank you, I may just try that. I did read that also, but I’m not very experienced. Will let you know if I do.