PREP TIME: 20 minutes
RISE TIME: 1 hour
COOK TIME: 20 minutes
TOTAL TIME: 1 hour 40 minutes
- 1 3/4 cups whole milk, lukewarm
- 4 tablespoons salted butter, room temperature
- 1 1/2 teaspoons salt
- 2 1/2 tablespoons sugar
- 1 large egg, lightly beaten
- 4 1/2 cups (539g) Unbleached Bread Flour
- 2 teaspoons instant yeast
- cornmeal for sprinkling
- Put the milk, yeast, butter, egg, sugar, salt, and flour into the mixer. Mix on low until everything is incorporated, and then turn up to medium and mix for about 5 minutes.
- When you pull the dough out it will be super smooth and elastic. Put the kneaded dough into a well-oiled bowl and turn to coat.
- Let the dough rise, covered, until it is about double in size. Mine took about an hour, but I had it on my warm stove. The slower it rises, the more flavor develops.
- Next, you are going to gently deflate the dough.
- Form the dough into smooth balls. Sprinkle your cornmeal into your cold pans or onto the surface of your cold Blackstone. If your pans aren’t non-stick, first spray them with some cooking spray, or lightly oil your Blackstone if it isn’t well-seasoned.
- Once your griddle or pans are prepped, take your dough balls and flatten them into discs, about 3/4 inch thick, and 2-3 inches across. Place them onto the cold griddle/pan, and then turn the heat to medium-low heat. Sprinkle some more corn meal on the tops of the muffins.
- Cook for about 10 minutes per side. Check them after 5 minutes though to make sure they aren’t over-browning. It takes some practice to get the heat right.
- If your muffins are browning too fast on the outside and not cooking fully on the inside, pop them onto a baking sheet and into a 350 degree oven for 15 minutes.
- Let them cool for about 10-15 minutes, and then split with a fork, toast if desired, and enjoy!
SERVING SIZE: 1
Amount Per Serving: CALORIES: 355 TOTAL FAT: 8g SATURATED FAT: 4g TRANS FAT: 0g UNSATURATED FAT: 3g CHOLESTEROL: 35mg SODIUM: 385mg CARBOHYDRATES: 60g FIBER: 3g SUGAR: 6g PROTEIN: 11g