Easy English Muffins
20m prep 12m cook 1h 2m ready
Homemade English muffins made with powdered milk and yeast, cooked on a griddle for a soft and chewy texture. Perfect for breakfast or as a bread substitute.
Nutrition (per serving, estimated)
Estimated based off 10 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 32.5 mg
- Iron: 1.49 mg
- Magnesium: 13.2 mg
- Phosphorus: 132 mg
- Potassium: 102 mg
- Zinc: 0.64 mg
Let's Cook
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Step 1.
In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water. Stir until the sugar and salt are dissolved. Let cool.
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Step 2.
In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved.
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Step 3.
Add the yeast mixture to the dry milk mixture.
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Step 4.
Add the sifted flour and beat thoroughly with wooden spoon.
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Step 5.
Cover the bowl and let it rest in a warm spot for 30 minutes.
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Step 6.
Preheat the griddle to 300 degrees F.
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Step 7.
Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly.
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Step 8.
Place metal rings onto the griddle and coat lightly with vegetable spray.
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Step 9.
Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes.
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Step 10.
Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown.
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Step 11.
Place on a cooling rack, remove rings and cool.
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Step 12.
Split with fork and serve.
Tips & variations
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Recipe courtesy Alton BrownPrep Time: 15 minInactive Prep Time: 30 minCook Time: 12 minLevel: Intermediate Serves:8 to 10 muffins*Cook's Note: Small tuna cans with tops and bottoms removed work well for metal ringsFromhttp://www.foodnetwork.com/recipes/alton-brown/english-muffins-recipe/index.html
Ratings & reviews
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