Pregnancy Friendly Classic English Muffins
There is something deeply satisfying about pulling a batch of homemade English muffins off a cast iron griddle, golden and fragrant, knowing exactly what went into every single one. During pregnancy, store-bought breads can come with a long list of preservatives, additives, and ambiguous ingredients that are worth avoiding when you can — this recipe keeps things refreshingly simple with whole milk, unsalted butter, flour, and a handful of pantry staples. The dough is soft and forgiving, and the stovetop cooking method means you do not even need to turn on the oven. That classic open crumb — all those nooks and crannies — comes from handling the dough gently and splitting with a fork rather than a knife, which is a small step that makes a genuinely big difference. Toasted and topped with butter or a little jam, these are the kind of wholesome, comforting bites that feel like exactly what you want to be eating right now.
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Learn more →Ingredients
8 servings
- 1 cup whole milk
- 1 tbsp unsalted butter
- 1 tbsp granulated sugar
- 1 tsp fine salt
- 2 ¼ tsp active dry yeast (1 standard packet)
- ¼ cup warm water (105–110°f / 40–43°c)
- 3 cups all-purpose flour, plus more for dusting
- ¼ cup fine cornmeal, for dusting
Instructions
- 1
Combine the milk, butter, sugar, and salt in a small saucepan over medium-low heat, stirring occasionally, until the butter melts and the mixture reaches about 110°F (43°C) — warm to the touch but not hot. Remove from heat.
- 2
Stir the yeast into the warm water in a large mixing bowl and let stand for 5 minutes, until foamy and fragrant.
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