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Handmade English Muffins

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Submitted by jenell

YIELD

18 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

1 237
CUP ML MILK
1 15
TABLESPOON ML SUGAR
1 ½ 7.5
TEASPOONS ML SALT
¼ 59
CUP ML VEGETABLE OIL
½ 118
CUP ML WATER
lukewarm
1 5
TEASPOON ML SUGAR
1 15
TABLESPOON ML YEAST, ACTIVE DRY
1 1
EACH EACH EGGS
, optional
4 946

Directions

Scald the milk stir in the Tbs of sugar, the salt, and the vegetable oil Pour into a large bowl and let stand until tepid. Sprinkle the teaspoon of sugar and the yeast into the water, let stand 10 minutes Stir the yeast, then pour into the lukewarm milk mixture. Beat in egg and two cups flour until smooth Cover bowl and let rise until doubled and bubbly. Stir down the bubbles and add the other 2 cups of flour. Knead on a floured surface (adding more flour as needed) Let rise again until doubled sprinkle cornmeal on your kneading surface roll dough to about ½ inch think sprinkle cornmeal on top. Use a cup or a biscuit cutter to cut into rounds. Cover and let rise again until doubles. Heat an electric skillet to medium, lightly grease. Place muffin on hot surface, cover the pan. Cook on one side 3 to 8 minutes until brown. Flip then brown the other side.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 143 24% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 207mg 9%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 4%
Sugars g
Protein 8g
Vitamin A 1% Vitamin C 0%
Calcium 2% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Trans-fat Free
 
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