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English Muffins Recipe
|Sifted all purpose flour||6 Cup (96 tbs)|
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Milk||2 Cup (32 tbs)|
|Cornmeal||1 Tablespoon (Adjust Quantity As Needed)|
Calories 870 Calories from Fat 117
% Daily Value*
Total Fat 13 g20.5%
Saturated Fat 4.3 g21.6%
Trans Fat 1 g
Cholesterol 11.3 mg
Sodium 1021.3 mg42.6%
Total Carbohydrates 161 g53.6%
Dietary Fiber 6.1 g24.3%
Sugars 14 g
Protein 25 g49.3%
Vitamin A 2.3% Vitamin C 0.02%
Calcium 15.9% Iron 52.6%
*Based on a 2000 Calorie diet
Switch on and off to combine.
Heat milk, shortening, sugar, and salt just till warm, stirring to melt shortening.
Add to flour and yeast in blender container.
Blend on low speed till smooth.
Transfer batter to mixing bowl.
By hand, stir in enough of remaining flour for a moderately stiff dough.
Turn onto lightly floured surface; knead till smooth, about 8 to 10 minutes.
Place dough in greased bowl, turning once.
Cover; let rise till double, about 1 1/4 hours.
Punch down; cover and let rest 10 minutes.
Roll to slightly less than 1/2 inch on surface sprinkled with corn-meal.
Let rest 5 minutes.
Cut with a 4-inch round cutter.
Cover; let rise till very light, about 45 minutes.
Bake on medium-hot, greased griddle, about 30 minutes, turning often.
Split; toast both sides