Charls English Muffins
Yield
12 servingsPrep
10 minCook
70 minReady
80 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
milk
scalded |
|
| 1 ½ | teaspoons |
salt
|
|
| ½ | cup |
water
room temperature |
|
| 3 | cups |
all-purpose flour
|
|
| ¼ | cup |
vegetable shortening
|
*
|
| 1 | tablespoon |
sugar
|
|
| 1 | package |
yeast, active dry
|
|
| 4 | tablespoons |
cornmeal
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
milk
scalded |
|
| 7.5 | ml |
salt
|
|
| 118 | ml |
water
room temperature |
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 59 | ml |
vegetable shortening
|
*
|
| 15 | ml |
sugar
|
|
| 1 | package |
yeast, active dry
|
|
| 6E+1 | ml |
cornmeal
|
|
Directions
Combine milk, shortening, salt and sugar.
Cool to lukewarm by adding water.
Dissolve yeast as directed on package.
Add to milk mixture and stir well.
Add flour and mix until a soft dough is formed.
Roll out on floured board to ¼ inch thickness.
Cut with a 3½ inch round cutter.
Place on a baking sheet that has been sprinkled with 2 tablespoons cornmeal.
Sprinkle tops of muffins with additional 2 tablespoons cornmeal.
Let rise in a warm place (85-90 degrees F) until double in bulk- about 1 hour.
Bake slowly on a hot, ungreased griddle until brown, about 7 minutes on each side.
Split muffins, toast and serve with butter and marmalade.
