Five Ingredient Mini-Quiches
One of my favorite breakfast and lunch treats - miniaturized and made in a muffin tin.
At first glance, the recipe for English muffins doesnt seem terribly different than any normal biscuit. I half expected them to basically be regular biscuits when they were done cooking. Happily, I was totally wrong.
These biscuits came out with a crispy outside and a chewy inside. Just like English muffins are supposed to have. And once I looked at the recipe more closely, these muffins actually have more in common with pizza dough than they do with regular biscuits. For starters, they use yeast instead of a chemical leavener like baking powder. And secondly, they contain no fat. Sugar, yes, but no oil or butter of any kind. See how much I learned before church Sunday morning?
Here’s what you need to make English muffins at home. This will make about two dozen.
Arm your stand mixer with your dough hook and dissolve the yeast and sugar in 1 cup of the water. Allow to foam for five minutes and then mix in all ingredients besides the flour and water. Add the flour one cup at a time while the mixer is on low. Add the remaining water as well, until you get a dough that is smooth, not too stick, and elastic – very much like a pizza dough. You can add or withhold flour if you’ve found the right texture.
Turn out onto the counter and knead just a bit, then allow to rise, covered and in a greased bowl, in a warm place for 1-2 hours. More time is better.
Punch the dough down and roll out to 1/2 inch thick on a well-floured counter top. The dough will spring back a little bit – that is OK. Allow it to and when it stops moving, cut the muffins into 4-inch circles.
Bake at 375 degrees F for 8 minutes or until bottom is browned. Turn and bake 7 minutes longer or until second side is browned.
These are good right after baking, but they are best when they’ve been toasted. Chewy on the inside, crispy on the outside.