Mason Jar Ring English Muffins
These Mason Jar Ring English Muffins will keep at room temperature for 2 to 3 days, and longer in the refrigerator.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 1/3 cups | milk, warm but not hot |
| 1 tablespoon | sugar |
| 2 teaspoons | kosher salt |
| 1 tablespoon | vegetable oil |
| 2 1/2 teaspoons | (1 package) active dry yeast |
| 2 cups | all-purpose flour, sifted |
| pan spray | |
| cornmeal, fine |
Directions:
1. In a medium bowl, combine the warm milk, sugar, salt and vegetable oil. Stir until the sugar has dissolved.
2. Add the yeast. Mix well, and let sit until the yeast has dissolved.
3. Add the sifted flour to the wet ingredients and stir until well-combined. Cover the bowl and let sit for 30 minutes in a warm spot to rise.
4. Preheat a griddle to 300 degrees Fahrenheit (150 degrees Celsius), or medium heat. Place mason jar rings onto the griddle. Spray each ring with pan spray and dust each ring with a sprinkle of cornmeal.
5. Using a #20 ice cream scoop, place 2 scoops of batter into each ring. The #20 scoop is equivalent to 3½ tablespoons, so each ring should be filled with about 7 tablespoons of batter. Gently smooth the batter out to cover the inside of each ring.
6. Place an inverted sheet pan over the rings and cook for 5 to 6 minutes, or until golden brown. The pan should not rest on the rings. There should be clearance for the muffins to rise; otherwise, the muffins may stick to the pan and force the dough to spill over the edge.
7. Remove the sheet pan and sprinkle cornmeal onto the muffins, then use tongs to flip the rings and the muffins.
Cover again with the sheet pan and cook for another 4 to 5 minutes, or until golden brown.
8. Place the muffins on a wire rack to cool and carefully remove the mason jar bands. Allow the muffins to cool.
Source: youtube.com
