Organic English Muffins

Cheyenne made these Organic English Muffins for us and we fell in love with the recipe.  We love to have them for a delicious sausage and egg sandwich in the morning and they are great for make ahead and re-heat breakfasts.  I have never frozen the sandwiches so I am not sure how they do, but if you try it let us know what you think!

Ingredients:

4 Cups Organic All Purpose Flour

1 1/2 Teaspoon Celtic Sea Salt 

1 1/2 Cups lukewarm Raw Milk 

1/2 Teaspoon Raw Sugar

4 1/2 Teaspoons Yeast

1 Tablespoon melted  Grass Fed Butter

Turn out onto floured surface and knock back (punch down). Now you can either roll out to a 1/2 inch thick or pull off medium size chunks of dough roll them into a ball and pat down. Which is what I am doing in the picture.

Related Article: Breakfast Sausage Egg Muffins

Pull them out and brown them slightly in a pan on the stove. And enjoy! These are good both warm and cold.

And good luck keeping people out of them! No, Mr. Cottage, you can't have one!

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