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English Muffins Recipe
|Active dry yeast||1 Tablespoon|
|Warm water||1 Cup (16 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Cornmeal||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2533 Calories from Fat 538
% Daily Value*
Total Fat 61 g94.4%
Saturated Fat 14.3 g71.4%
Trans Fat 6.7 g
Cholesterol 0 mg
Sodium 2024.2 mg84.3%
Total Carbohydrates 440 g146.5%
Dietary Fiber 25 g100.1%
Sugars 26.7 g
Protein 58 g115.1%
Vitamin A 0.1% Vitamin C 0.32%
Calcium 8.6% Iron 142.2%
*Based on a 2000 Calorie diet
Add flour, shortening, honey and salt.
Stir until water is absorbed and dough cleans side of bowl.
Turn dough onto floured surface.
Knead lightly just until dough is easy to handle, 5 to 10 times.
Roll dough 1/4 inch thick.
Cut into 3 1/2-inch circles.
Sprinkle ungreased cookie sheet with cornmeal.
Place circles about 1 inch apart on cookie sheet; sprinkle with cornmeal.
Cover; let rise in warm place until light and airy, about 1 hour.
Heat ungreased electric griddle or skillet to 375Â°.
Cook circles until deep golden brown, about 7 minutes on each side; cool.
To serve, split with fork, toast and spread with margarine and marmalade if desired.
Cornmeal English Muffins: Substitute 1 cup cornmeal for 1 cup all-purpose flour.
Sourdough English Muffins: Decrease water to 3/4 cup.
Add 1/2 cup Sourdough Starter (page 202) with the shortening.
Whole Wheal English Muffins: Substitute 1 1/2 cups whole wheat flour for 1 1/2 cups all-purpose flour.