English Muffins

Cuisinart original
Serve warm with butter, jam, or use as a base for a sandwich.


Makes 18 muffins


1 cup nonfat milk 2¼ teaspoons dry active yeast (1 standard packet) 1 cup warm water (105°F to 110°F) 1 teaspoon kosher salt ¼ cup vegetable shortening, melted and cooled slightly 2 cups bread flour 2 cups whole wheat flour 2 cups unbleached, all-purpose flour ½ cup yellow cornmeal 2 tablespoons oil, for pan, plus more as needed

Nutritional information


Nutritional information per muffin:

Calories 289 (16% from fat) / carb. 34g / pro. 6g / fat 3g / sat. fat 1g / chol. 0mg / sod. 137mg calc. 26mg / fiber 3g


1. Put the milk, yeast, water, salt and shortening into the blender jar. Select Speed 4 and press Start. Blend until mixed, about 5 to 10 seconds. 2. Add the bread flour. Select Speed 4 and pulse to combine (scrape down sides of jar and repeat if necessary). 3. Transfer the batter to a large bowl, cover with plastic wrap and let rest for 1 hour. 4. After the hour has elapsed, add the whole wheat and all-purpose flours to the batter. Using floured hands, knead the mixture together until a nice dough forms (you may need additional flour – the dough should be smooth, but not dry). Form into a ball and return to the bowl and cover with plastic wrap. Allow to rest until the dough has doubled in size, about 1 hour. 5. While dough is resting, line a rimmed baking sheet with wax or parchment paper and sprinkle with the cornmeal. 6. Once the dough has doubled in size, transfer to a heavily floured work surface and roll into a rectangle, about ½-inch thick. Using a round biscuit cutter (about 3 inches in diameter), cut into 18 rounds and transfer to the cornmeal-dusted pan. Sprinkle more cornmeal over the tops of the dough rounds. Cover with plastic wrap and allow to rise for 1 hour. 7. Heat a large skillet over medium heat. Add the oil. Once the oil is hot, add a few of the dough rounds to the hot oil (be sure not to overcrowd the pan). Cook until nicely browned on the bottom, about 2 to 4 minutes, and then flip. Cover and allow to cook for an additional 2 minutes, until nicely browned on the opposite side. 8. Transfer to a paper towel-lined baking sheet and repeat with remaining dough. Very important – do not let pan get dry. Add additional oil as necessary, otherwise the English muffins will burn.