English Muffins
adapted from the Food Network
makes 12-14 muffins
1 cup non-fat powdered milk
2 tablespoons sugar
2 teaspoons salt, divided
2 tablespoons shortening
2 cups hot water
2 envelopes (4 1/2 tsp) dry yeast
1/4 teaspoon sugar
2/3 cup warm water
4 cups flour, sifted
Non-stick cooking spray
cornmeal
equipment: electric griddle, 3-inch metal rings (There are English muffin rings, but I used 8 oz pineapple cans. Make sure you remove the top and bottom.)
In a bowl, combine the powdered milk, 2 tablespoons of sugar, 1 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. In a separate bowl combine the yeast and 1/4 teaspoon of sugar in 2/3 cup of warm water and set aside until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl with a dish cloth and let it rest in a warm spot for 30 minutes.
Preheat the griddle to 250 degrees F.
Add the remaining teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with cooking spray. Sprinkle griddle inside each ring with a pinch of cornmeal.
Using #20 (it should hold about 4 tablespoons) ice cream scoop, place 2 scoops into each ring and cover with a cookie sheet and cook for 5 minutes. Remove the lid and flip rings using tongs.
Cover with the lid and cook for another 4 to 5 minutes or until golden brown. Place on a cooling rack, remove rings and cool.
Split with fork. Serve hot with butter and honey.
Before we cooked them all, we did a test run with just one muffin to make sure the griddle wasn't too hot.
P.S. Stay tuned...at the cyclist's request, part three in the series is already in the works. It has the potential to ROCK. It could also fail miserably. Don't worry, my sweet husband will happily eat it either way.
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