Prep 45 mins
Cook 16 mins
NOTE: This is a work in progress!!! To keep the muffins uniform in shape, I use muffin rings, however they can be made without rings. To ensure that the muffins are not doughy inside I cover the rings with a cookie sheet after they have been turned. I've also found that a square cake pan also works as a cover, which can be used before turning the muffins over.
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar and shortening, stirring until dissolved.
- Let cool until lukewarm.
- In a large bowl, combine 3 cups flour with instant yeast.
- To flour mixture stir in milk, water, and 3 cups flour.
- Beat until smooth.
- Add salt and rest of flour, or enough to make a soft dough.
- Knead until satiny and smooth.
- Place in greased bowl, turn the dough and cover and let rise until double in size.
- Punch down.
- Roll out to about 1/2 inch thick.
- Cut rounds with biscuit cutter, drinking glass, muffin ring or empty tuna can (see note below).
- Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal.
- Cover and let rise 1/2 hour.
- Heat griddle.
- Spray griddle (and rings if using) with non stick cooking spray.
- Preheat griddle to 300 degree F.
- Place muffins on griddle and cook for 6-8 minutes on each side.
- Hint: Cover with pan lid or cookie sheet (if using rings); this helps to ensure that they are not doughy inside.
- Allow to cool and place in plastic bags for storage.
- *Cook's Note: Small tuna cans with tops and bottoms removed work well for metal rings.
This may be a work in progress, but what great work. I needed to make some of these as can't find them here in Beijing so came to Zaar on a search. The minute I saw this one by Galley Winch knew it had to be the one as all your recipes are the BEST. Lacking some basic equipment - such as rolling pin and rings - I cut the recipe in half to see how it would turn out. Wish I'd made the whole thing now as they are sooooo good with just the right texture and that nice inside you expect from English Muffins. To cut the rounds I used a coffee cup (also don't have a round cutter) and afraid patting it out by hand, they were a little on the HUGE side - next time I'll have a better idea on size. But this mile high, huge muffins taste great and DH was so pleased he's making Breakfast Sandwiches out of them while I'm typing this. Now we're GLAD they don't have them here in Beijing as these are so much better than any we've ever bought. Plus I have the added benefit of all the praise for having made them by hand. Thanks GW for making me look so good.
11-8-20012 As an update, I've made this several times since the first and they are always good. I'm currently living in Trinidad and haven't been able to find English Muffins so DH put a request for homemade ones - as usual I turned to these and now we have a freezer full that will last us awhile. Again had to use a coffee cup and my rings are home in the States so not as pretty and uniform - but OMG the taste is great.
I was glad I selected this recipe to try for ZWT6. I made a full batch and froze the extras in bags of 4. The ones I've pulled from the freezer have been terrific. I have served with Norwegian Baked Cheese Omelette and also made breakfast sandwiches. The dough is a little softer than I am used to & does rise quite a bit resulting in plumper english muffins, but the taste is 5 star and the texture is terrific! Thank you for sharing the recipe! :-)
These were so much fun to make!! I halved the recipe and they turned out perfect! The dough never did double while rising, it rose about a 1/4, but the muffins rose beautifully while cooking. Thanks for sharing your great recipe!