8 to 10 muffins
1/2 cup non-fat powdered milk
1 tablespoon sugar
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 envelope dry yeast
1/8 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour, sifted
Non-stick vegetable spray
Special equipment: electric griddle, 3-inch metal rings, see Cook's Note*
In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
Preheat the griddle to 300 degrees F.
Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.
*Cook's Note: Small tuna cans with tops and bottoms removed work well for metal rings.
I used wide mouth fruit jar rings. Put them in the pan and sprayed them with Pam before adding batter. This recipe makes 10 muffins if you use the #20 scoop and put two scoops in each ring.
I didn't have tuna cans or egg rings so I used wide mouth canning rings sprayed with Pam and used 1/4 cup measure for the batter. It's almost too much to fit into the ring, so I'd suggest using slightly less than 1/4 cup.
On our trip to Sam's yesterday, I picked up a 25 pound sack of flour and told Fred I was ready to start doing some fall baking. I forgot that there was already almost that much flour in the garage freezer so I had to get busy and start using some of it!
An online recipe for homemade Egg McMuffins was what inspired me to try my hand at making my own English Muffins. Commercially made English Muffins are okay, but they're a little too dry for my taste. This recipe is from Alton Brown, the host of Good Eats on Food Network. I love to watch his show because he explains the science behind why a recipe works.
From start to finish, you can have these done in under an hour. As soon as I pulled the first ones out of the pan I split it an put some Amish butter on it. It's about ten times better than any purchased English Muffin I've ever eaten. This recipe definitely deserves a page in my recipe album. The muffins turned out really moist and just the perfect size and shape using the fruit jar rings.
If you enjoy having a muffin for your breakfast, it's worth making these! I'm not sure why he classified this as an "intermediate" level recipe. There's nothing tricky about it at all. Just be certain that your skillet/griddle isn't too hot unless you enjoy really dark brown muffins.