English Muffins

It’s so much fun to roast food over a fire, it hardly matters if it’s s’mores or English muffins. During the Christmas holidays, Harry and Ron sit in front of the fireplace in the cozy Gryffindor common room, roasting everything from marshmallows to muffins. The recipe and photo is courtesy of Dinah Bucholz, author of The Unofficial Harry Potter Cookbook, and head over to the cookbook’s website for more info.

Print Recipe
English Muffins
English Muffins
Cuisine Breakfast
Prep Time 2 hours
Cook Time 15 minutes
Servings
dozen
Ingredients
Cuisine Breakfast
Prep Time 2 hours
Cook Time 15 minutes
Servings
dozen
Ingredients
English Muffins
Instructions
  1. Heat the milk and butter in a small saucepan over low heat until the butter is melted. Set aside to cool. Combine the water, yeast, and sugar in a small bowl and let it stand until the yeast dissolves and the mixture puffs up.
  2. Measure the flour and salt into a large mixing bowl. Add the milk and yeast mixtures and stir to combine. Knead the dough until it cleans the sides of the bowl and is smooth and elastic, about 10 minutes. Transfer the dough to an oiled bowl, turning to coat the dough on all sides. Cover it with plastic wrap and set it in a warm place until the dough doubles in bulk, about 1 1/2 to 2 hours.
  3. On a lightly floured surface, roll out the dough 1/2-inch thick. Stamp out circles with a 3-inch cookie cutter or the rim of a glass. Lightly spray a large skillet with cooking spray. Cook the muffins over mediun-low heat for 10 to 15 minutes on each side, or until light brown on each side.
  4. Serve immediately while hot or break them open after they cool and toast them.