Homemade English Muffins
Ingredients
The dough
-
½
cup
powdered milk
-
1
tablespoon
sugar
-
1
teaspoon
salt
-
1
tablespoon
shortening or vegetable oil
-
1 ⅓
cup
warm water
-
2 ¼
teaspoons
dry yeast
-
2
cups
all-purpose flour
For sprinkling
-
~¼
cup
cornmeal or polenta
Instructions
- Mix the dry ingredients in a bowl for 30 seconds.
- Add oil and warm water, then mix on medium speed for 3 minutes.
- Cover the mixture with plastic wrap and refrigerate overnight.
- In the morning, beat the dough for 3 minutes and let it rest for an hour.
- Heat a griddle or skillet to medium and prepare molds by spraying with non-stick cooking spray.
- Sprinkle cornmeal inside the molds and scoop batter into each mold.
- Cover the griddle and cook for 5 minutes, then flip and cook for another 4-5 minutes.
- Remove from heat and continue with remaining batter, adding cornmeal as needed.
- To serve, split muffins with a fork for maximum texture.
Nutrition Facts (estimated)
Servings
8-10 muffins
Calories
150
Total fat
3g
Total carbohydrates
28g
Total protein
4g
Sodium
200mg
Cholesterol
0mg
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