How to make English muffins with cannabis
English muffins make for the perfect staple brunch food, as they can be used to toss together some of the most delicious flavor combinations that are suitable for breakfast but also robust and filling enough for lunch. This English muffin recipe adds a unique cannabinoid-fueled twist that is perfect for cannabis users of any experience level, as long as you limit yourself to 1 or 2 per sitting.
English muffins recipe
These soft and buttery biscuits are tough enough to keep from falling apart no matter how much you put in them, and the absorbent, bubbly texture makes for the perfect base for most hot sandwich filling options. English muffins are a yeast flatbread, and unlike traditional white bread, they are also really easy to make with just a handful of basic tools and ingredients.
Preparation time: 10 minutes
Cooking time: 25 minutes
Resting time: 12 hours
- 2 ½ cups all-purpose flour
- 2/3 cup milk
- ½ cup water
- 3 tablespoons cannabutter
- ¼ teaspoon salt
- ¼ teaspoon instant yeast
- Large mixing bowl
- Microwave safe bowl
- Wooden spoon
- Clean towel
- Plastic wrap
- Rolling pin
- Baking sheet
Add the flour, yeast, and salt to a mixing bowl then sift them together.
Pour water, cannabutter, and milk into a heat-safe bowl, and pop it into the microwave for 30 seconds, or until the mixture is lukewarm.
Whisk the wet ingredients together before pouring the mixture into the bowl that’s holding the dry ingredients.
Take a wooden spoon to the mixture until the ingredients are thoroughly combined and start to form a dough. Scrape it away from the sides, then cover the bowl with a towel and leave it to rise for a minimum of 13 hours.
When the dough has risen enough, doubling its original size, dump the contents of the bowl onto a lightly floured surface and then cover it in Saran wrap for 10-15 minutes, giving it time to breathe. If you don’t, your English muffins will be much more likely to look big and fluffy like buns.
Roll the dough into a sheet that is between 2cm and 3cm thick, then use a 3-inch flour-dusted cookie cutter to slice out perfect English muffin shapes.
Preheat the oven to 400°F and while you wait, space out the dough shapes evenly across a baking sheet.
Bake the English muffins for 10 minutes before flipping, and then proceed with an additional 8-10 minutes, or until the outer edges turn a light golden-brown color.
Make sure to give the muffins plenty of time to cool. Otherwise, they’ll just fall apart when you try to cut them, and you’ll probably also get burnt in the process.
Once cooled, your English muffins should be stored in an airtight container or plastic bag where they will stay fresh for up to 4 days at room temperature. Fridge storage tends to dry them out, but the freezer can buy you some extra time, keeping a batch fresh and ready for consumption for up to 3 months.
How to use English muffins
English muffins are delicious on their own with just about any topping choice, toasted or untoasted, but if you’re looking for inspiration, this here is a great list of the basics which might help to get you started:
- Peanut butter
- Cheese whiz
- Cold cuts and cheese
- Eggs and bacon
- Hot sausage and cheese