Prep 10 mins
Cook 20 mins
- 1⁄3 cup water, warm (110F)
- 1 tablespoon sugar
- 2 1⁄2 teaspoons active dry yeast
- 1 cup 2% low-fat milk, slightly warm (100-110F)
- 3⁄4 teaspoon salt
- 2 cups all-purpose flour
- In a large bowl, whisk together water, sugar and yeast and let mixture stand for 10 minutes, until slightly foamy.
- Using a wooden spoon, stir in remaining ingredients and mix until smooth.
- Cover with plastic wrap and set aside for 40 minutes.
- Heat a griddle/nonstick frying pan over medium/medium-high heat (water dropped on the griddle evaporates very quickly). Lightly grease with cooking spray.
- Drop dough by scant 1/4 cupfuls onto greased surface and cook until medium brown on the bottom. The top with look set and the sides will appear somewhat dry. The exact time depends on the temperature of your griddle and the size of your muffins, but expect this to take several minutes. Flip over and cook 2nd side until brown.
- Cool on wire rack for at least 15 minutes or until completely cool.
- When ready to serve, split muffins with a fork and toast.
- Serve with butter, jam, peanut butter, etc.
They were really good, but they didn't turn out tasting like the English muffins I remember tasting from the store and at bakeries and such. They tasted more like doughnuts, I'd say. Try putting icing or powdered sugar on them and I bet they could pass as doughnuts.