In a large mixing bowl, dissolve yeast in water. Pour milk in a small saucepan & heat. Add marg., sugar & salt & & cool to lukewarm. Add milk mixture to yeast mixure, add egg & half of flour, mixing well. Turn onto floured surface & knead in rest of flour. Return to bowl & cover & let rise until double about 1 hour. Roll dough out on floured surface about 1/4 - 1/2" thick, cut into rings. I use a coffee can. I place the muffins on a cookie sheet that has been sprinkled with cornmeal. Cover; let rise unti light & double. Brown each side in an electric skillet. Heat the skillet to moderately low temp. that will brown each side in 7 min. ea. I also sprinkle cornmeal in the skillet before browning English Muffins. This recipes makes 12 muffins. Always split your muffins with a fork; do not slice with a knife, for fuller flavor. Split, toast & enjoy. English Muffins freeze well & should be stored in the refrigerator. I found this recipe in an Encyclopedia Ckbk. ( a hundred years ago ) when I lived in the tiny town of Union City, Ga., where they never heard of English Muffins. Posted to Bakery-Shoppe Digest by Joan Kozik
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|Serving Size: 1 Serving (815g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 114 (4%)|
|Amt Per Serving||% DV|
|Total Fat 12.6g||17 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 216.4mg||67 %|
|Sodium 114.3mg||4 %|
|Potassium 1036.6mg||27 %|
|Total Carbohydrate 543.6g||160 %|
|Dietary Fiber 19.7g||79 %|
|Sugars, other 524g|
|Protein 73.8g||105 %|
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Calories per serving: 2616
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