English Muffins 4
Yield
20 muffinsPrep
25 minCook
10 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
water
hot |
|
| ½ | cup |
milk
scalded |
|
| 2 | teaspoons |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 1 | package |
yeast, active dry
|
|
| 2 | tablespoons |
water
85 degrees F |
|
| 4 | cups |
all-purpose flour
|
|
| 3 | tablespoons |
butter
softened |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
water
hot |
|
| 118 | ml |
milk
scalded |
|
| 1E+1 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 1 | package |
yeast, active dry
|
|
| 3E+1 | ml |
water
85 degrees F |
|
| 946 | ml |
all-purpose flour
|
|
| 45 | ml |
butter
softened |
|
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.
