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Easy English Muffins

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Submitted by trvlgenie1

YIELD

servings

PREP

30 min

COOK

15 min

READY

45 min

Ingredients

½ 118
4 2E+1
TEASPOONS ML SALT
2 1E+1
TEASPOONS ML SUGAR
2 473
CUPS ML WATER
boiling
2 2
PACKAGES PACKAGES YEAST, ACTIVE DRY
5 1.2

Directions

Put shortening, salt and sugar in large bowl.

Pour boiling water over all and stir until shortening melts.

Let cool to lukewarm.

Sprinkle yeast over this; stir to dissolve; let stand until mixture begins to bubble.

Add flour and beat.

Roll out on floured board to about ⅜ inch thickness.

Cut with round cutter.

Sprinkle cookie sheets with cornmeal.

Set muffins on these, fairly far apart.

Let rise to double in bulk.

Set griddle or electric frypan to 350℉ (180℃).

Sprinkle with cornmeal.

Put muffins, rounded side down, on griddle and bake 7 minutes.

Turn and bake 7 minutes on the other side.

Split with fork, and toast or spread with butter and put under broiler until butter bubbles.

These muffins freeze successfully. They should be split with fork before freezing.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 286g (10.1 oz)
Amount per Serving
Calories 587 3% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2367mg 99%
Total Carbohydrate 41g 41%
Dietary Fiber 5g 20%
Sugars g
Protein 35g
Vitamin A 0% Vitamin C 0%
Calcium 3% Iron 44%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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