Homemade English Muffins

By Krissy

Ingredients

• 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” metal rings*
• Tip: For an extra special touch, try cookie cutters!

Details

Servings 1
Adapted from homemadesimple.com

Preparation

Step 1

1. Combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening and hot water in a bowl and stir.
2. In another bowl, combine the yeast, a pinch of sugar and warm water until the yeast is dissolved, then add the mixture to the dry milk ingredients.
3. Thoroughly stir in the flour until everything is combined. Cover with plastic wrap and set it in a warm spot for an hour.
4. Preheat an electric griddle to 300°F.*
5. Place the metal rings in the skillet and spray with non-stick cooking spray.
6. Stir the last 1/2 teaspoon of salt into the dough. Spoon the batter into each ring with a 1/4 cup measuring scoop and sprinkle a little corn meal on each of the tops.
7. Cover the skillet or griddle with a lid or cookie sheet and cook for 6-7 minutes.
8. Carefully remove the lid or sheet and flip the muffins over with tongs. Replace the lid or sheet, then cook for another 6-7 minutes or until browned.
9. Remove rings and cool on a cooling rack.
10 Split the muffins with a fork, around the edges, to keep the crannies intact, then lightly toast them