Authentic English Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 cup (237 ml) water + 2 tablespoons (30 ml) 105°-115° water1/2 cup (118 ml) scalded milk 1 -package active dry yeast2 teaspoons (10 ml) sugar 4 cups (.95 liter) all-purpose flour1 teaspoon (5 ml) salt 3 tablespoons (45 ml) butter, softened
Dissolve 2 tablespoons water and yeast for 3 minutes.
Combine water, milk, sugar, salt and yeast mixture.
Gradually beat in 2 cups flour. Cover with cloth. Let rise in warm area, 85°F (30°C), about 11/2 hours or until dough collapses back, into the bowl.
Beat in butter. Beat or knead in remaining flour.
Press dough to a thickness of 1/2 inch and cut out with muffin rings.
Let them stand on lightly greased cookie sheet untildough has doubled in bulk.
Carefully slip a thin pancake turner under the muffin rings -and transfer to a fairly hot, well-buttered griddle.
Remove rings.
Cook until light brown.
Turn once.
Cool on rack.
To separate muffins before toasting, use a Muffin Splitter.
Serve with butter and marmalade.
Number of Servings: 20
Recipe submitted by SparkPeople user BRIONI.
Combine water, milk, sugar, salt and yeast mixture.
Gradually beat in 2 cups flour. Cover with cloth. Let rise in warm area, 85°F (30°C), about 11/2 hours or until dough collapses back, into the bowl.
Beat in butter. Beat or knead in remaining flour.
Press dough to a thickness of 1/2 inch and cut out with muffin rings.
Let them stand on lightly greased cookie sheet untildough has doubled in bulk.
Carefully slip a thin pancake turner under the muffin rings -and transfer to a fairly hot, well-buttered griddle.
Remove rings.
Cook until light brown.
Turn once.
Cool on rack.
To separate muffins before toasting, use a Muffin Splitter.
Serve with butter and marmalade.
Number of Servings: 20
Recipe submitted by SparkPeople user BRIONI.
Nutritional Info Amount Per Serving
- Calories: 118.7
- Total Fat: 2.3 g
- Cholesterol: 5.8 mg
- Sodium: 136.0 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 0.8 g
- Protein: 3.6 g
Member Reviews
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JULIEIRENE
I made this recipe for the first time this morning and it turned out beautifully! I replaced 3 cups of the flour with whole wheat and used a drinking glass to cut rather than muffin rings (I didn't have those!). They were extra tasty with a spoonful of blackberry jam! Thanks so much! - 7/24/10