Try this CaboolHaus Excellent English Muffins recipe, or contribute your own.Suggest a better description
Mix wet stuff, mix dry stuff.
add dry to wet by the cupful, until the dough is hard to hand mix. On a work surface continue kneading in the dry stuff. Knead dough till you have an elastic (non-sticky dough ball)
let rest 10 min
roll out dough to about 3/8 of an inch thick, and cut out muffins--I like to cut mine 4 inches in size.
sprinkle some cookie trays with cornmeal, and place the muffins on them to rise, also sprinkle some cornmeal on top the muffins.
Let rise till almost double in bulk (about 1 to 1 1/2 hours)
Heat up a large dry skillet* to 375 degrees-place muffins in skillet and cook 7 minutes per side-cool on racks.
Serve by splitting the muffin and toasting it.
* camp tip:
Electric skillets work great for making these muffins, no electric, iron skillets work well too.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (93g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 61 (20%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 3.2mg||0 %|
|Potassium 110.4mg||3 %|
|Total Carbohydrate 51.9g||15 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 49.7g|
|Protein 7.2g||10 %|
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Calories per serving: 300
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