Ingredients

The following ingredients have 8 Servings
  • 2½ teaspoons active dry yeast
  • ⅓ cup (80 mL) hot water (110°F / 43°C)
  • 2 tablespoons granulated sugar (or 2 tablespoons pure maple syrup)
  • 1 cup (120g) unbleached all-purpose flour
  • 1 cup (120g) whole wheat pastry flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon Diamond Crystal kosher salt
  • 1 cup (240 mL) warm whole or low-fat milk
  • ⅓ cup zante currants or raisins
  • cornmeal (for dusting)

Instruction

  • In large mixing bowl, whisk together the yeast, hot water, and maple syrup. Let rest for 10 minutes, uncovered, or until foamy.
  • Add the all purpose flour, whole wheat pastry flour, cinnamon, salt, and warm milk. Stir with a wooden spoon until well incorporated. The batter will be wet and sticky. Stir in the currants (or raisins, if using). Cover the bowl tightly with plastic wrap and let rise in a warm place for 45 minutes.
  • Preheat the oven to 350°F (175°C) with a rack in the center position. Place well-greased ring molds  on a half sheet pan. Lightly dust the inside of the rings with cornmeal. Once the English muffin batter has risen, evenly distribute the batter among the rings using spoon. Lightly dust the top of the batter with cornmeal.
  • Bake for 15 to 25 minutes or until lightly golden brown and the internal temperature reads 210°F (98°C). Set on a wire rack and let the muffins cool on the sheet pan for 5 to 10 minutes, then remove from rings and set on a rack to cool until lukewarm or room temperature. Serve toasted with butter or jam.
  • Storing: English muffins can be stored in an airtight container or Ziplock bag at room temperature for 3 to 4 days. If freezing, slice in half before storing.