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High Mountain Lodge
PO Box 1888
Winter Park, CO 80482

425 County Road 5001
Winter Park, CO 80482

High Mountain Lodge, Inc.

High Mountain Lodge is a trademark of High Mountain Lodge, Inc.

English Muffin Recipe

  • 1/2 cup non-fat powdered milk
  • 1 generous tbsp sugar
  • 1 tbsp butter
  • 1-1/3 cup warm to hot water (~120° F)
  • 1 envelope (2-1/2 tsp) dry yeast

  • 2 cups sifted all-purpose flour
  • 1 tsp salt
  • 1 tsp double-acting baking powder.
  • Corn meal

Dissolve the milk, sugar, and butter in the water. Add the yeast and stir until dissolved. Let rest until the yeast has activated--about 10 minutes.

Sift the salt and baking powder with the flour, then add the dry ingredients to the liquid mixture and stir until they are well-incorporated. Set aside for at least 30 minutes. The thick batter will be "gloppy" and "sticky."

In the meantime, preheat the griddle to 300°F, or medium heat.

When ready to cook, place the rounds on the griddle, then spray each interior with cooking spray before dusting the bottom with corn meal.

Spray a 1/4 cup measuring cup with cooking spray before scooping a measure of the batter into each round (this makes it easier for the batter to release). Let each round cook for between 6 and 10 minutes--until the bottoms are a deep golden brown.

If your rounds don't have handles, flip the rounds over onto a part of the griddle dusted with corn meal and cook for another 6-10 minutes, until that side is also a deep golden brown.

Remove from the heat and separate from the rounds, then cool on a rack.

If your rounds have handles, gently shake until the muffin separates from the round, the flip like a pancake. If the muffin starts to spread out over the griddle, you haven't cooked it long enough before turning it. Most of the cooking should occur on the initial side, while the turn should just brown the top of the mostly-cooked muffin.

After they have cooled, separate into halves with a fork and slather with butter or ortherwise enjoy them in a recipe.

About English Muffins

This recipe is loosely adapted from an Alton Brown Recipe from the Food Network Website.

One of the big on-line controversies about English Muffins is how to achieve the open texture, what foodies call the "nooks and crannies."

I think I have achieved that. But be forewarned: I make these things at an elevation of 8700 feet. Your results may vary.

About Cooking English Muffins

English Muffins are cooked on a griddle inside some confining round. Tuna fish cans are the recommended tool. You cut out both the top and bottom of the can, and you have a nice little miniature rounds to drop your batter into on the griddle.

However, if you have bought tuna fish lately, you will discover that the bottoms of the cans are rounded, and it is virtually impossible to cut the bottom out without an acetyline torch.

Consequently, I used commercial egg rounds that I bought at a restaurant supply store. They are generally used in commercial kitchens to confine eggs being cooked on a griddle. You can buy them in a variety of diameters. My preferred ones are 3 inches in diameter.

If you don't have an electric griddle (let alone a gas-fired one on your stove), you should use your largest skillet--whatever you use to cook pancakes on.

Set the round on the griddle then spray the interior with non-stick cooking spray. Before dropping the batter into the round, dust the bottom with some coarse corn meal for authenticity.

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