English Muffins

Recipe by Galley Wench
READY IN: 1hr 1min




  • 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.