Cranberry English Muffins made on the Blackstone Griddle

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while adding moisture.

dried cranberries

🥗Healthier: fresh cranberries

💰Cheaper: raisins

Fresh cranberries are lower in sugar, while raisins are often less expensive.

Warm up some water in the microwave to rehydrate the craisins for about 20 minutes.

Warm milk to about 120 to 130°F, ensuring it doesn't exceed 140°F.

Weigh out 540 g of flour (about 4 and 1/2 cups) and add 1 and 1/4 teaspoon of salt, 2 tablespoons of sugar, and 2 teaspoons of quick rise active dry yeast.

Mix the dry ingredients together.

Add one egg to the warm milk and mix it up.

Slowly add the milk and egg mixture to the dry ingredients while mixing.

Add melted butter to the mixture and mix on low speed until the dough starts to come together.

Drain the water off the rehydrated craisins and fold them into the dough.

Cover the dough with plastic wrap and let it rise in a warm environment for about an hour until it doubles in size.

After the first rise, carefully take the dough out of the bowl, noting that it is very delicate and soft.

Cut the dough into eight equal portions.

Sprinkle cornmeal onto a plate and roll each portion into a ball, flattening it slightly in the cornmeal on both surfaces.

Cover the muffins and let them rise again.

Preheat the Blackstone griddle on low heat, ensuring it is not too hot.

Place the muffins on the griddle and cook for about 7 to 10 minutes on each side, checking often to avoid overcooking.

Adjust the heat as necessary to ensure the muffins cook through without burning.

Once done, pull the muffins off the griddle and allow them to cool on a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens