Have you ever tried making homemade english muffins? Until today, it never dawned on me to try them but I am so happy I did as they are so easy to make and tastes so much better than store bought!
I searched the web and found a recipe by Alton Brown and figured that he knows a lot about cooking maybe I’ll just try his recipe and I have to say…I was not disappointed. Ultimately I did the whole recipe his way…except for 1 change, I added 1 teaspoon of baking soda and I put the salt in in the beginning, I did not do the 2 step process he suggests…so, actually in changing the recipe…I can claim it as my own right? lol
Take some powdered milk, shortening, salt and sugar
place boiling water on top and allow the sugar to dissolve and the shortening to melt as shown below
“Proof” your yeast. Proofing means to put your yeast in very warm water (110 degrees Fahrenheit), let it sit for 5-10 minutes and then continue
while your yeast is proofing, prepare your dry ingredients. Sift your flour and baking powder in a separate bowl and set aside.
Mix all your ingredients together with a wooden spoon…no kneading is involved this is a very wet dough
Cover the dough and let it rise for about 30 minutes. Time to get the griddle hot, I lowered my flame to low (see photo) and used a frying pan as my cover. Spray your griddle with pam and don’t forget to do use your rings, place some corn meal on the bottom, using a scooper, you scoop some dough and put it in your rings, cover with your lid for 5 minutes, flip and cover for 5 more minutes and you are done.
Use a fork to separate your muffins if you want the nooks and crannies.
This was a fabulous recipe and super easy. You may have to play around with how much batter goes into your ring as my first batch came out huge.
I so enjoyed this recipe and would recommend it as it was super easy and had such great results. I hope you enjoy!
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Ingredients
- 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
- 1 teaspoon baking soda
- Non-stick vegetable spray
- Special equipment: electric griddle, 3-inch metal rings, see Cook's Note*
Directions
- In a bowl combine the powdered milk, 1 tablespoon of sugar, salt, shortening and hot water, stir until the sugar and salt are dissolved. Let cool.
- In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture.
- Add the sifted flour and baking soda to the wet ingredients and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
- Preheat the griddle to 300 degrees F.
- Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.