Homemade English Muffins Recipe

Homemade English Muffins Recipe

Ditch store-bought English muffins and make your own in a few simple steps.

Ingredients (serves 12 people)

  • 1/2 cup non-fat powdered milk
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon shortening
  • 1 cup hot water
  • 1 envelope active dry yeast (2 1/4 teaspoons)
  • 1/3 cup warm water
  • 2 cups all-purpose flour, sifted
  • Corn meal, for sprinkling
  • Non-stick spray
  • Canning lids or 3-inch metal rings or cookie cutters

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  1. Combine powdered milk, sugar, 1/2 teaspoon of salt, shortening and hot water in a bowl and stir

  2. In another bowl, combine yeast, a pinch of sugar and warm water until yeast is dissolved

  3. Add mixture to the dry milk ingredients

  4. Thoroughly stir in flour until everything is combined

  5. Cover with plastic wrap and set it in warm spot for an hour

  6. Preheat an electric griddle to 300 F or preheated cast iron skillet or a non-stick skillet over medium heat

  7. Place metal rings in skillet and spray with non-stick cooking spray

  8. Stir the last 1/2 teaspoon of salt into the dough

  9. Spoon batter into each ring with a 1/4 cup measuring scoop and sprinkle a little corn meal on each of the tops

  10. Cover the skillet or griddle with a lid or cookie sheet and cook for 6-7 minutes

  11. Carefully remove the lid or sheet and flip the muffins over with tongs

  12. Replace lid or sheet, then cook for another 6-7 minutes or until browned

  13. Remove rings and cool on a cooling rack

  14. Split muffins with a fork, around edges, to keep the crannies intact, then lightly toast them

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I made these yesterday, easy recipe and I had all the ingredients in my pantry. My problem was my burner heating up way too much. I finally had to turn it almost off to allow the muffins to cook thoroughly and not burn. Next time I will know where to start. Non-fat powered milk is pricey but those of us who have a milk protein allergy it's wonderful to keep on hand for cooking. I too would appreciate nutritional information if possible.

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naturesway, you can find non-fat dry milk for sale in single quart packets in many grocery stores. I live in Minnesota, and one of our regional grocers stocks them and I have seen them in the grocery department in WalMart stores as well. The total amount of water in this recipe is less than the water that would be used to reconstitute 1/2 cup of powdered milk, so I wouldn't try to use any fresh fluid milk. You might try using 1 cup evaporated milk that you heat up before using.

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Yes, nutritional info would be nice to know. Also, is there any substitution for powdered milk? It's pretty pricy for a box.

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Nice, easy recipe. I like the idea of canning rings as opposed to English Muffin rings. I'll do it in my food processor.to make it easier and use whole wheat flour. Nutritional info would be appreciated. Thank you.

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