Home Made English Muffins and Strawberry Jam

Before you run away faster than you can say "Home Made English Muffins and Strawberry Jam," I promise this isn't as hard as it looks! A few weeks ago, post run, Running Buddy Selena and I ordered breakfast (we don't just drink beer after we run, thank-you-very-much) and on this particular morning, I ordered, among other things, a buttered English muffin. And in between bite after delicious buttery bite, my crafty little self got to thinking, I wonder if you can make English muffins? Luckily, Running Buddy Selena pulled out her Blackberry and Googled it for me, right then and there.
The results were astounding! I learned that not only were English muffins easy to make, but they were cheap to make! As I've stated before, I'm not always Betty Bargain, but I do love making things myself and saving money that I could spend on other things, like, oh, this bag.
Anyways, I also found myself with a few pounds of strawberries in my fridge (on sale at the farmer's market this weekend), and thought I'd make a quick and easy (no canning or processing required!) strawberry jam to go with it. Make the jam the day before you make the muffins, as it needs to set for 24 hours.
First things first, the muffins.

Home Made English Muffins (adapted from Alton Brown's recipe)
Makes: 8-10 Muffins

Ingredients and Tools:
1/2 Cup Non-fat Powdered Milk
1 Tablespoon Sugar
1 Teaspoon Salt
1 Tablespoon Melted Butter
1 Cup Hot Water
1 Envelope Dry Yeast
1/8 Teaspoon Sugar
1/3 Cup Warm Water
2 Cups All-purpose Flour, sifted
Non-stick Cooking Spray
3" Metal Rings
GriddleIn a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, melted butter, and hot water, stir until the sugar and salt are dissolved. Let cool.

In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved and looks frothy and bubbly.

Add this to the dry milk mixture. Add the sifted flour. Beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes. Add the remaining 1/2 teaspoon of salt and 1 teaspoon of baking soda to the rested mixture and beat thoroughly.

Preheat either an electric griddle to 300 degrees F, or place a non-electric griddle pan on your stove set to medium.

Place four 3" metal rings at a time onto the griddle and coat lightly with vegetable spray. Note: you can buy special 3" English muffin rings like these, OR you can cut the tops and bottoms out of used tuna cans and use that instead. Fill each ring 1/2 of the way full. (Isn't my heart-shaped wooden spoon adorable? It was a gift from The Boyfriend!)

Immediately cover with a greased cookie sheet (greased side on top of the muffins) and cook for 5 to 6 minutes.

Remove the greased cookie sheet and flip rings using tongs (careful, they're hot). Cover with the flipped rings with the greased cookie sheet again and cook for another 5 to 6 minutes or until golden brown. Next, remove rings and allow to cool. Split with fork by inserting the fork around the sides of the muffin. This will ensure your "nooks and crannies" stay perfect. If you cut them with a knife, you will lose your nooks!

Next, the Strawberry Jam!

Quick and Easy Strawberry Freezer Jam (from the Sure-Jell box)
Makes: Six or Seven 8oz. Containers

4 Cups Crushed Strawberries (About 3-4 lbs. or pints whole, I crushed a small amount at a time not to waste any that could be kept and eaten whole)
3 Cups Sugar
1 Pink Box Sure-Jell Premium Fruit Pectin
1 Cup Water
Clean and trim berries and place in a bowl.

Mash one cup of strawberries at a time in a bowl with a potato masher. Measure exact amount of strawberries needed (4 Cups).Place the 3 Cups of sugar and the box of Sure-Jell in a bowl, mix these dry ingredients well.

Put on stove, and stir in 1 Cup of water. Bring the mixture to a boil on medium-high heat, stirring constantly. Do not walk away. Be patient, and just stand there and stir. Boil and stir for one minute. Remove from heat.Stir the 4 cups of mashed strawberries quickly into the pectin-sugar mixture. Stir for one minute until thoroughly mixed.
Pour into desired containers, leaving at least 1/2" of room at the top for expanding during freezing, cover with lids.
Let containers stand at room-temperature for 24 hours until set. Refrigerate for up to 3 weeks, or freeze for up to 1 year.



  1. YUM! I made english muffins about 2 weeks ago. They were shockingly easy and so delicious! I'm going to try to make them whole wheat next time.

  2. I envy your being able to bake and cook from scratch. That's one thing I wasn't able to learn, or refuse to learn maybe. LOL. I don't know my way in our kitchen. But I can sure eat and I love the looks of your muffins. Heading to the bakeshop now to buy some. Hugs!

  3. Wow... you ARE good! Those muffins look delish!!! And that bag is to die for! I would have to save for awhile for that! LOL
    I LOVE your siggy BTW... where did you get it????

  4. those muffins and jam look so good! i used to eat english muffins for breakfast and i wanted to make my own, but the furthest i got was printing out the recipe =) i'll have to try your recipe sometime.

  5. Making English muffins has always seemed so fun. just need that special pan. :)

  6. I guess you and running buddy Selena will just have to keep RUNNIN'! I am going to have to move so I can run down there too!
    That would be so sweet if you could make me a siggy... I am so NOT creative when it comes to that kind of stuff. I like beaches and cocktails but I don't want to copy your cute little siggy.
    Do you just attach it as a pic to your blog in every post?

  7. Ohhh I also like stars or this pretty little lotus flower I have been thinking about getting tattooed on myself! =) I can email it to you if you want. OMG you are the bestest!

  8. Wow, those look amazing! What a special treat to know that you made them yourself=)

    Thanks for stopping by my blog, too!!

  9. I just read on another blog about making english muffins. These look great and I really must try them!


Thanks for your comments! Hope you stop by again soon! XO!