Monday, 28 January 2013

The Breakfast Series: English Muffin recipe & a Homemade Bacon and Egg McMuffin

Whats up: The Perfect Chocolate Chip Cookie, Kale Chips and where to get the best sandwiches in Vancouver

Get ready for some breakfast bonanza! It has been a dreary January so far filled with mountains of white stuff and layers upon layers of clothing. What better than a delicious breakfast to look forward to on these gloomy mornings? 

Delicious homemade Bacon and Egg McMuffin
Today, let me introduce you to the art of making your own English Muffins. Fresh, tasty, chewy, warm, and best of all, preservative-free English Muffins. With just a handful of ingredients you probably already have in your cupboard, you can be on your way to fresh English muffins in just 60 minutes (or less!).  

Fresh, Homemade English Muffins

I got this lovely recipe for English Muffins from US Masala

English muffin dough

English Muffin Recipe

Makes: 12 

Rating: 4/5 

  • 3 cups All Purpose Flour 
  • 1/2 tsp salt 
  • 1/2 cup milk 
  • 2 tbsp Butter/Margarine 
  • 1 1/2 tbsp honey 
  • 1/2 cup warm water 
  • 1 1/4 tsp rapid rise yeast 
  • 1 1/2 tbsp cornmeal (optional) 


  1. Combine warm water and yeast and set aside for 5- 10 minutes to allow the yeast to react. 
  2. Heat up a small saucepan and mix together butter, honey and milk until butter has melted. Set aside and let the mixture cool until it is warm enough to touch. 
  3. In a separate bowl, combine flour and salt. 
  4. Pour the yeast mixture into the warm milk mixture and stir gently. Gradually add to flour mixture, stirring until the mixture is well combined. Add flour if the mixture is too sticky. 
  5. Knead the dough for 3-4 minutes until it is smooth and elasticky. 
  6. Set aside and let it rise for about 10 minutes. 
  7. Once the dough has had a chance to rest and rise, roll it out onto a floured surface to about ½ an inch thick depending on how thick you’d like your English muffins. Using a large round cookie cutter (or a mason jar lid, or even a cup), cut out as many circles as possible. 
  8. Line them up on a pregreased or lined baking tray then sprinkle the tops with cornmeal. Set aside and allow it to rise for about 40-45 minutes. 
  9. The English muffin dough should have about doubled in size by now. Pull out a non-stick pan and heat it to about medium-high. Do not add oil or butter into pan! 
  10. Carefully place the English muffins into the pan, I fit about 4 at a time in the pan—make sure they are not touching. Cook for about 5 – 8 minutes per side until it is nice and browned, then flip and repeat. 
  11. Once they’re done, allow them to cook (if you can wait!), then slice them open and eat with butter, honey, your favourite jam or even better....make a homemade Bacon and Egg McMuffin sandwich!
Homemade English Muffins

Make your own Bacon and Egg McMuffin


  • 1 egg 
  • 1 slice of processed cheese 
  • 1 homemade English Muffin 
  • 2 strips of bacon 
  • Butter 


  1. Fry up your bacon to your desired crispiness and set it aside. Keep some of that delicious bacon grease and spread it around the pan. 
  2. Using a pre-greased mason jar lid (or a round cookie cutter if you know it won’t melt), crack open your egg into the lid and let it sizzle away until is cooked to your preference. Set it aside. 
  3. Slice open your freshly made English muffin and pat on some butter. In a heated pan, warm up the inside of your muffin, then turn it over and add your slice of processed cheese. 
  4. Allow the cheese to melt a bit, then add on the egg and bacon and top with the other side of your English muffin. 

Most delicious way to start your morning!

No comments:

Post a Comment