- 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
Cook Mode (Keep screen awake) NEW: You can now switch to Cook Mode to keep your screen awake.
- 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!
- Preheat your griddle to 300F for that perfect golden sear.
- 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.
