Queen Bee English Muffins
Well worth the effort, these have the same chewy, satisfying crunch as english muffins made with white flour.
You will need 3” muffin rings.
You can substitute small pineapple cans with top/bottom removed.
Makes about 16 muffins.
1 tsp sugar
¼ cup warm water, 105° to 115°
1 Tb active dried yeast
4 cups Queen Bee Cake, Cookie, Muffin Flour
1 tsp salt
1 ⅔ cup buttermilk*, barely warmed
10 Tb warm water, 105° to 115°
1 tsp baking soda
vegetable oil for griddle or skillet
*Non Dairy buttermilk: Add 1½ tb of apple cider vinegar or lemon juice to 1-2/3 non-dairy milk.
Heat buttermilk until it is barely warm to the touch; it will probably curdle but do not worry. Remove from heat.
In a warm stand mixer bowl, dissolve sugar in ¼ cup warm water; sprinkle with yeast then mix for a few seconds. Let stand a few minutes until yeast is foamy.
Sprinkle Queen Bee CCM flour over yeast mixture; add salt. Pour tepid buttermilk over the flour. Mix on low speed just to combine. Then beat 3 minutes on medium speed. Batter will be sticky and elastic. Transfer batter to another bowl. Cover bowl with plastic wrap and let rise 1 hour in a warm place (70° to 80°F) until bubbly and doubled in volume. I like to warm oven to 170° briefly and then turn it off before mixing the batter (you don't want the oven too hot). Then I cover the bowl with a kitchen towel and place in the warm oven.
Dissolve baking soda in remaining 10 Tb warm water (just under 2/3 cup). Add to batter. Mix, then beat 1 minute. Cover bowl and let rise 30 minutes longer.
Heat electric skillet to about 260° F.; or heat a cast iron skillet or griddle over moderately low heat. Brush the heated surface lightly with oil and place the buttered or oiled rings on it. Using a spray oiled ¼ cup measuring cup, scoop ¼ cup of batter into each muffin ring, spreading with dampened fingers until it touches sides of rings.
Cook muffins 7 to 10 minutes; they will rise to about ¾”. Raise or lower heat as necessary so muffins cook slowly and evenly and do not get too dark on the bottom. When muffins are golden brown on the bottom and almost dry on the top, remove the rings with tongs and turn the muffins over. Cook 7 to 10 minutes longer until the second side is browned.
Remember to butter/oil your rings for each new muffin.
Cool muffins at least 15 minutes. Cut with a serrated bread knife and toast.
NOTE: If you do not have a mixer, after stirring in the flour, beat mixture with a wooden spoon for about 3 minutes. After dough has risen and adding additional water with baking soda, beat for an additional one minute.
Cinnamon Raisin Muffins:
Add 1 cup dark raisins and 1½ tsp ground cinnamon to the flour
You can substitute small pineapple cans with top/bottom removed.
Makes about 16 muffins.
1 tsp sugar
¼ cup warm water, 105° to 115°
1 Tb active dried yeast
4 cups Queen Bee Cake, Cookie, Muffin Flour
1 tsp salt
1 ⅔ cup buttermilk*, barely warmed
10 Tb warm water, 105° to 115°
1 tsp baking soda
vegetable oil for griddle or skillet
*Non Dairy buttermilk: Add 1½ tb of apple cider vinegar or lemon juice to 1-2/3 non-dairy milk.
Heat buttermilk until it is barely warm to the touch; it will probably curdle but do not worry. Remove from heat.
In a warm stand mixer bowl, dissolve sugar in ¼ cup warm water; sprinkle with yeast then mix for a few seconds. Let stand a few minutes until yeast is foamy.
Sprinkle Queen Bee CCM flour over yeast mixture; add salt. Pour tepid buttermilk over the flour. Mix on low speed just to combine. Then beat 3 minutes on medium speed. Batter will be sticky and elastic. Transfer batter to another bowl. Cover bowl with plastic wrap and let rise 1 hour in a warm place (70° to 80°F) until bubbly and doubled in volume. I like to warm oven to 170° briefly and then turn it off before mixing the batter (you don't want the oven too hot). Then I cover the bowl with a kitchen towel and place in the warm oven.
Dissolve baking soda in remaining 10 Tb warm water (just under 2/3 cup). Add to batter. Mix, then beat 1 minute. Cover bowl and let rise 30 minutes longer.
Heat electric skillet to about 260° F.; or heat a cast iron skillet or griddle over moderately low heat. Brush the heated surface lightly with oil and place the buttered or oiled rings on it. Using a spray oiled ¼ cup measuring cup, scoop ¼ cup of batter into each muffin ring, spreading with dampened fingers until it touches sides of rings.
Cook muffins 7 to 10 minutes; they will rise to about ¾”. Raise or lower heat as necessary so muffins cook slowly and evenly and do not get too dark on the bottom. When muffins are golden brown on the bottom and almost dry on the top, remove the rings with tongs and turn the muffins over. Cook 7 to 10 minutes longer until the second side is browned.
Remember to butter/oil your rings for each new muffin.
Cool muffins at least 15 minutes. Cut with a serrated bread knife and toast.
NOTE: If you do not have a mixer, after stirring in the flour, beat mixture with a wooden spoon for about 3 minutes. After dough has risen and adding additional water with baking soda, beat for an additional one minute.
Cinnamon Raisin Muffins:
Add 1 cup dark raisins and 1½ tsp ground cinnamon to the flour