Ditch store-bought English muffins and make your own in a few simple steps.
Ingredients (serves 12 people)
1/2 cup non-fat powdered milk
1 tablespoon sugar
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 envelope active dry yeast (2 1/4 teaspoons)
1/3 cup warm water
2 cups all-purpose flour, sifted
Corn meal, for sprinkling
Non-stick spray
Canning lids or 3-inch metal rings or cookie cutters
Directions
Combine powdered milk, sugar, 1/2 teaspoon of salt, shortening and hot water in a bowl and stir
In another bowl, combine yeast, a pinch of sugar and warm water until yeast is dissolved
Add mixture to the dry milk ingredients
Thoroughly stir in flour until everything is combined
Cover with plastic wrap and set it in warm spot for an hour
Preheat an electric griddle to 300 F or preheated cast iron skillet or a non-stick skillet over medium heat
Place metal rings in skillet and spray with non-stick cooking spray
Stir the last 1/2 teaspoon of salt into the dough
Spoon batter into each ring with a 1/4 cup measuring scoop and sprinkle a little corn meal on each of the tops
Cover the skillet or griddle with a lid or cookie sheet and cook for 6-7 minutes
Carefully remove the lid or sheet and flip the muffins over with tongs
Replace lid or sheet, then cook for another 6-7 minutes or until browned
Remove rings and cool on a cooling rack
Split muffins with a fork, around edges, to keep the crannies intact, then lightly toast them
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