Breakfast for 14

English Muffins

Name: English Muffins
Total time: 180 min
Yield: 14 servings
Cuisine: American
Ingredients: 1 1/2 cups whole milk minus 1 tbsp; 2 tbsp unsalted butter; 2 tbsp honey; 1 tsp active dry yeast; 1/4 cup whole wheat flour (optional); 1 1/2 tsp fine sea salt; 1/4 cup semolina flour or finely ground cornmeal (optional)

$0.50for 4180 minServes 14

These yeast-raised muffins use warm milk and honey, then cook on a skillet until puffed and browned.

Photo: natashaskitchen.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Milk, 13 oz$0.04/oz typical	13 oz	$0.51Typical price
	Butter, 1 oz$0.40/oz typical	1 oz	$0.40Typical price
	Cornmeal, 0.75 oz$0.08/oz typical	0.75 oz	$0.05Typical price
Total for the servings shown		$1.75

Swaps

Swap milk for almondabout $0.01/oz more at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Honey or maple syrupCornstarch, vanilla, yeast, cocoaFlourSalt and pepper

Not included in the cost.

180 minstart to table
Involveddifficulty
14servings as written
$typical cost tier

American Vegetarian Kid-friendly Budget Breakfasts Back to school

Typical price

$0.13 per serving$0.50 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 1/2 cups whole milk minus 1 tbsp
2 tbsp unsalted butter
2 tbsp honey
1 tsp active dry yeast
1/4 cup whole wheat flour (optional)
1 1/2 tsp fine sea salt
1/4 cup semolina flour or finely ground cornmeal (optional)

Steps

Warm the milk, butter, and honey in a saucepan until the butter melts, then cool to lukewarm.
Stir the yeast into the warm milk and rest for 5 minutes.
Mix in the bread flour, whole wheat flour, and salt until a soft dough forms.
Cover the bowl and let the dough rise in a warm place for 60 minutes.
Divide the dough into 14 pieces, shape them into rounds, and coat them with semolina or cornmeal if using.
Cover the rounds and let them rise for 30 minutes.
Cook the muffins in a lightly oiled skillet over medium-low heat for 6 to 8 minutes per side, until browned and cooked through.