English Muffins Recipe

• Level: Intermediate
• Yield: 8 to 10 muffins
• Nutritional Analysis Per Serving (Serving Size: 1 of 9 servings)
  Calories: 130
  Total Fat: 2 g
  Saturated Fat: 1 g
  Carbohydrates: 24 g
  Dietary Fiber: 1 g
  Sugar: 2 g
  Protein: 4 g
  Cholesterol: 1 mg
  Sodium: 186 mg
• Total: 57 min
• Prep: 15 min
• Inactive: 30 min
• Cook: 12 min

• 1/2 cup non-fat powdered milk
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon shortening
• 1 cup hot water
• 1 envelope dry yeast
• 1/8 teaspoon sugar
• 1/3 cup warm water
• 2 cups all-purpose flour, sifted
• Non-stick vegetable spray

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1. Ready to craft fluffy, homemade English muffins that rival your favorite diner? In a mixing bowl, blend the powdered milk, 1 tablespoon sugar, 1/2 teaspoon salt, shortening, and hot water. Stir until dissolved, then let it cool. Meanwhile, activate the yeast by dissolving it with 1/8 teaspoon sugar in 1/3 cup warm waterwatch it bubble to life! Combine the yeast mixture with the milk base, stir in the sifted flour using a wooden spoon, cover, and let the dough rise in a warm spot for 30 minutes. The magic begins here!
2. Preheat your griddle to 300F for that perfect golden sear.
3. Mix in the remaining 1/2 teaspoon salt. Place metal rings on the griddle (try small tuna cans with both ends removedthey're genius!), spray lightly with non-stick spray, and scoop 2 portions of dough per ring using a #20 ice cream scoop. Cover with a lid or cookie sheet and cook 5-6 minutes. Flip with tongs, cover again, and cook another 5-6 minutes until irresistibly golden. Cool on a rack, remove rings, and split with a fork. Fresh, pillowy muffins awaitgrab your butter and jam!

Pro Tip: Small tuna cans with both ends removed make excellent metal rings for perfectly shaped muffins.