I've been talking about making these for a long, long time. The simple joy of hot, steamy muffins with their nooks and crannies filled with butter, jam, peanut butter or whatever else you choose is tough to match. It's been cooler here lately, I guess its what Californians consider winter. Having been on a recent breakfast smoothie kick, this fresh griddled delight is a welcomed start to the mornings when the temperature is a bit less California like.
You may have noticed I said griddled, not baked... that's right, griddled like a pancake. That works as a convenient coincidence as it as National Pancake Day. If you have a hankering for flapjacks, head on out to your local IHOP and they will serve up a free short stack today until 10 PM. While you're there, why don't you make a donation to Children's Miracle Network... there are lots of kids out there who would love your help.
And I digress...
This recipe is from King Arthur Flour recipes and can be found here.
1 3/4 cups (14 ounces) milk, warm*
3 Tbsp butter
1 1/4 tsp salt
2 tsp granulated sugar**
1 large egg, lightly beaten
3 cups King Arthur Unbleached Bread Flour
1 - 1 1/4 cups whole wheat flour
2 teaspoons instant yeast
* I used Silk Vanilla Light Soy Milk
** I used 2 tsp honey
Place the ingredients in a stand mixer with dough hook attachment. If using bread maker, use the "dough" or "manual" setting. Mix the dough thoroughly until it pulls away from the side of the bowl in a uniform ball.
Transfer the dough to a cornmeal-sprinkled surface and roll it out to 1/3 to 1/2-inch thick. Cut out circles with a 3 inch cutting ring. Re-roll and cut out the leftover dough. Cover the muffins with a damp cloth and let rest for 20 minutes.
Heat a frying pan or griddle to low heat (I used a dry cast iron skilled). Before placing muffins on griddle, coat both sides with cornmeal. Cook for four minutes at a time with lid of pan on. Remove lid, flip muffins and repeat for four more minutes.
Check after about 3 to 4 minutes to see that the muffins are browning evenly. If they are cooking either too fast or too slowly, adjust the temperature of your pan.
When the muffins are brown on both sides, transfer them to a wire rack to cool, and proceed with the remaining muffins. Serve hot with your favorite shmear and enjoy