English Muffins

English Muffins

 

While I’m positive English muffins existed before the 1980s, I recall a specific marketing push that made them seem “new” to my youthful experience at that time. There were all sorts of brands and varieties, some with nooks and crannies, some with raisins, some plain. I have loved them ever since, and if we ever go to breakfast together, you will notice that I almost always order an English muffin instead of toast with my scrambled eggs.

English Muffins

Combine

1/2 c scalded milk

1/4 c short[ening]

1 1/2 t salt

1 T sugar

Cool to lukewarm by adding 1/2 c water

Add 1 cake compress yeased or 1 pkg dry yeast. Diss[olve] as directed. Mix well.

Add 3 c flour. Mix to soft dough

Roll out on floured board to 1/4″. Cut with 3 1/2″ cutter

Place on baking sheet sprinkled with 2 T corn meal, sprinkle top with 2 T more. Let rise tip doubled in bulk (about 1 hr). Bake on hot ungreased griddle about 7 min each side.

Water used to diss[olve] yeast should be subtracted from total liquid.

One thought on “English Muffins

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s