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Suggest a better descriptionTEMPERATURE: 325 F. GRIDDLE 350 F. OVEN 1. SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE 110 F MIX WELL. LET STAN 5 MINUTES, ADD SUGAR, STIR UNTIL DISSOLVED. LET STAND 10 MINUTES, THEN STIR AGAIN. SET ASIDE FOR USE IN STEP 3. 2. PLACE SUGAR, SALT, AND SHORTENING IN MIXER BOWL. ADD WATER; STIR UNTIL SHORTENING IS MELTED. 3. SIFT TOGETHER FLOUR AND MILK; ADD TO SUGAR AND SHORTENING MIXTURE. BEAT AT MEDIUM SPEED UNTIL SMOOTH. ADD YEAST SOLUTION. 4. ADD 1/2 OF THE FLOUR MIXTURE; MIX WELL. ADD EGGS, TWO AT A TIME, BEATING WELL AFTER EACH ADDITION. ADD REMAINING FLOUR, BEAT TO FORM A SMOOTH DOUGH. 5. FERMENT: SET IN A WARM PLACE (80 F) 1 1/2 TO 2 HOURS OR UNTIL DOUBLE IN BULK. 6. PUNCH: LET STAND 1 HOUR. 7. MAKE UP: DIVIDE DOUGH INTO 5 BALLS. LET REST 10 MINUTES. ROLL DOUGH TO 1/2 INCH THICKNESS. CUT INTO 20 - 4" CIRCLES. 8. PLACE CUT CIRCLES ABOUT 1 INCH APART ON PANS WHICH HAVE BEEN SPRINKLED LIGHTLY WITH CORNMEAL (ABOUT 1/2 CUP PER PAN). 9. PROOF: AT 80 F FOR 45 MINUTES OR UNTIL DOUBLE IN SIZE. 10. BAKE: BROWN MUFFINS ON LIGHTLY GREASED GRIDDLE 5 MINUTES PER SIDE. PLACE BROWNED MUFFINS ON SHEET PANS; BAKE 15 TO 20 MINUTES. 11. TO SERVE, SPLIT MUFFINS AND TOAST. SERVE IMMEDIATELY. Recipe Number: D02100 SERVING SIZE: 1 MUFFIN From the
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Serving Size: 1 Serving (159g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 300 | ||
Calories from Fat: 86 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.5g | 13 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 25.4mg | 8 % | |
Sodium 64.4mg | 2 % | |
Potassium 258.7mg | 7 % | |
Total Carbohydrate 43.8g | 13 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 42g | ||
Protein 9.2g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 300
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