English Muffins
submitted by Martha Regier
country of origin: England
Ingredients
1 1/2 cups milk
1 Tbsp dry yeast
3 Tbsp granulated sugar
3/4 tsp salt
1/2 cup powdered milk
1 egg
3 Tbsp melted butter or margarine
4 1/2 to 5 cups flour
1/2 cup corn meal
Directions
Scald milk and let it cool to room temperature. Make sure your kitchen is warm. Mix first 5 ingredients in a large bowl. Mix in the egg, butter or margarine and half of the flour until it is smooth.
Add the remaining flour. Mix it in well, until it is smooth. Cover it and let stand for at least one hour. I have left it for two hours. Pat (don't roll) on a floured surface to 1/2 inch thick. Cut into 3 inch rounds or squares. Put the corn meal in a bowl and place each muffin in and turn it over. Then place them on a cookie sheet. Let rise until double in size. Bake on a griddle 3 - 5 minutes on each side or in a 325 ̊F electric skillet. When each side is golden brown, it is done. When ready to eat, slice and toast.
- preparation time: 2 hours
- makes: 12 to 15 muffins
- These can be frozen. I usually make at least a double batch and freeze some. You get 12 to 15 muffins, depending on the size you cut them. My family likes them bigger. I use a lid from a 40 oz. peanut butter jar to cut mine.
