ENGLISH MUFFINS
NOTE: This is a work in progress!!! To keep the muffins uniform in shape, I use muffin rings, however they can be made without rings. To ensure that the muffins are not doughy inside I cover the rings with a cookie sheet after they have been turned. I've also found that a square cake pan also works as a cover, which can be used before turning the muffins over.
Provided by Galley Wench
Categories Breads
Time 1h1m
Yield 18 english muffins
Number Of Ingredients 8
Steps:
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar and shortening, stirring until dissolved.
- Let cool until lukewarm.
- In a large bowl, combine 3 cups flour with instant yeast.
- To flour mixture stir in milk, water, and 3 cups flour.
- Beat until smooth.
- Add salt and rest of flour, or enough to make a soft dough.
- Knead until satiny and smooth.
- Place in greased bowl, turn the dough and cover and let rise until double in size.
- Punch down.
- Roll out to about 1/2 inch thick.
- Cut rounds with biscuit cutter, drinking glass, muffin ring or empty tuna can (see note below).
- Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal.
- Cover and let rise 1/2 hour.
- Heat griddle.
- Spray griddle (and rings if using) with non stick cooking spray.
- Preheat griddle to 300 degree F.
- Place muffins on griddle and cook for 6-8 minutes on each side.
- Hint: Cover with pan lid or cookie sheet (if using rings); this helps to ensure that they are not doughy inside.
- Allow to cool and place in plastic bags for storage.
- *Cook's Note: Small tuna cans with tops and bottoms removed work well for metal rings.
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Batool Asadi
a_b92@aol.comI love that this recipe makes a big batch of muffins. I can freeze them and then have them on hand for busy mornings.
kim Hudson
k-h99@gmail.comThese muffins are a bit time-consuming to make, but they are definitely worth the effort.
Kansiime Ruth
kr@hotmail.co.ukI've made this recipe several times and it always turns out great. It's my go-to recipe for English muffins.
Mmujeeb Ali
ali25@aol.comI'm not sure what I did wrong, but my muffins turned out flat and dense.
Matilda Black
bm@yahoo.comThese muffins are perfect for breakfast or lunch. I love them with butter and jam.
Patel Sonu
sonu-patel40@gmail.comI've been looking for a good English muffin recipe for a while now. I'm so glad I found this one!
khalid muhammad
m-khalid100@gmail.comThese muffins were so easy to make. I'm not a very experienced baker, but I was able to follow the recipe and make them without any problems.
Mahdi farax
farax.mahdi@gmail.comI love the fact that this recipe uses all-purpose flour. I always have that on hand.
Mian Saqib
miansaqib57@yahoo.comI made these muffins for a brunch party and they were a huge success! Everyone loved them.
Maci kids
kmaci72@gmail.comThese muffins were a bit too dense for my taste. I think I might have overmixed the batter.
Half Andhalf
ah61@gmail.comI've tried a lot of English muffin recipes, but this one is by far the best. The muffins are always light and fluffy, and they have the perfect amount of sweetness.
Apeh Micheal
am13@yahoo.comI made these English muffins for breakfast this morning and they were a hit! My family loved them. They are so much better than store-bought muffins.
Joanne Cook
cook.j62@yahoo.comThese muffins were delicious! I love the combination of sweet and savory. The recipe was easy to follow and the muffins turned out perfect.
Jabulile Phalatse
j.p@gmail.comI was really impressed with how well these English muffins turned out. They were so soft and fluffy, and they had the perfect amount of sweetness. I'm definitely going to be making these again soon.
Jessa and Jaren Cole
j_c@aol.comThese English muffins turned out amazing! They were light and fluffy on the inside with a perfectly crispy crust. I followed the recipe exactly and they were so easy to make. I will definitely be making these again.