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English Muffins 4

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Recipe

 

Yield

20 muffins

Prep

25 min

Cook

10 min

Ready

2 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 cup water
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½ cup milk
scalded
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2 teaspoons sugar
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1 teaspoon salt
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1 package yeast, active dry
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2 tablespoons water
85 degrees F
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4 cups all-purpose flour
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3 tablespoons butter
softened
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Ingredients

Amount Measure Ingredient Features
237 ml water
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118 ml milk
scalded
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1E+1 ml sugar
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5 ml salt
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1 package yeast, active dry
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3E+1 ml water
85 degrees F
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946 ml all-purpose flour
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45 ml butter
softened
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Directions

Remove tops and bottoms from Tuna cans and clean thoroughly to make good muffin rings.

Combine the water, milk, sugar and salt.

Dissolve the yeast in the 85 degrees F. water for 10 min. and add. Sift and beat in two cups of flour.

Cover bowl with a damp towel and let the sponge rise for about 1½ hours or until the sponge collapses.

Beat the butter in and knead in the remaining flour.

Let the dough rise again until it doubles.

Punch down and ½ fill the rings with dough.

Let rise until doubled again. Cook until browned on a med hot well buttered griddle, turning once.

Cool slightly on a rack and serve.

They are best fresh and warm.

For whole wheat muffins replace 2 cups of white flour with brown and use brown sugar not white.

Raisins and cinnamon are a nice addition to the dough.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 238g (8.4 oz)
Amount per Serving
Calories 55817% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 668mg 28%
Total Carbohydrate 33g 33%
Dietary Fiber 4g 15%
Sugars g
Protein 29g
Vitamin A 6% Vitamin C 0%
Calcium 6% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
 
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