Gesine Prado-Bullock's English Muffins

Easy, delicious and great for storing in the freezer for saving time and money!

By Rose Huxford

If you haven't watched, Baked in Vermont, then I recommend you do. Gesine Prado-Bullocks, Sandra Bullock (the actress) sister is an incredible skilled baker with easy recipes that I love. Gesine Prado-Bullock's English Muffins caught my attention in one of her episodes and are now a 'Must Have' in my household. Super easy to make, and great for storing in the freezer.

Gesine Prado-Bullock's English Muffins

Yields: ~10 English Muffins

Ingredients

• 3 cups All-Purpose Flour

• 1 tbsp Instant Yeast

• 1 cup Room Temp Water

• 1/2 cup Whole Milk, or Oat Milk

• 2 tbsp Unsalted Butter, melted

• 1 tbsp Sugar

• 1 tsp Salt

• Nonstick cooking spray

• 4-5 English muffin rings, or a 4" biscuit cutter

Directions

1. In a large bowl, add flour, salt, sugar and yeast. Whisk to combine.

2. In a medium size liquid measuring cup, add water, milk and melted butter. Stir to blend ingredients.

3. Slowly add liquid to the flour mixture while stirring with a wooden spoon. Stir vigorously until mixture is smooth. (The dough should be loose and sticky, not runny).

4. Cover the bowl with plastic wrap and allow the dough to rise for about 30-45 minutes, or until double in size.

5. Pre-heat a large non-stick pan and spray with nonstick cooking spray.

6. Use the non-stick cooking spray to generously grease 4-5 English muffin rings, or biscuit rings. Place in the heated pan.

7. Spray your fingers with the non-stick cooking spray, this will help keep the dough from sticking to your fingers. Use a 1/2 cup measuring cup to help scoop the dough out. Take the dough and place inside the heated rings, one at a time.

8. Griddle the muffins for about ten minutes on each side, or until dark golden brown. Use a rubber or metal spatula to flip them. *Once the first side browns, you can remove the rings and set aside for the next batch.

9. When the first batch of English muffins are done, place on a cooling rack and repeat this process.

10. Allow to cool. If you are going to consume the muffins, toast them. If you are going to save them for later, let them cool completely before transferring them to a freezer bag. Freeze for up to two months.

11. Enjoy!

By Rose Huxford

With well greased hands, you can either use a measuring cup, or form the dough with your hands. Either way, it needs to look like this before placing inside the heated rings.

After they are done, they should cool on a cooling rack.

By Rose Huxford