Low Fat English Muffins

READY IN: 30mins


  • 5 - 5 12
  • 2
    (1/4 ounce) packets dry yeast
  • 2
    tablespoons sugar
  • 1
    teaspoon salt
  • 12
    cup nonfat dry milk powder
  • 1 14
    cups hot water (120 - 130 Deg)
  • 3
    teaspoons reduced-calorie butter, at room temp.
  • cornmeal, to sprinkle


  • In a large mixing or mixer bowl measure 3 cups flour, and the dry ingredients.
  • Stir to blend together.
  • Add the butter to the hot water and pour into the dry ingredients.
  • Beat for 2 minutes with the mixer flat beater, or 150 strokes with a wooden spoon.
  • Add the egg.
  • Stir in the remaining flour, 1/4 c at a time, until the dough is a rough, shaggy mass.
  • If using a mixer, change to the dough hook.
  • Turn the dough onto a floured work surface and knead with a strong push-turn-fold motion until the dough is smooth, elastic, and feels alive under your hands.
  • Inthe mixer, the dough will clean the sides of the bowl and form a ball around the hook and move with it.
  • If the dough sould continue to be sticky, add liberal sprinkles of flour.
  • Knead for 10 minutes.
  • Pat the ball of dough with lightly greased fingertips and place in a bowl.
  • Cover with plastic wrap and set aside at room temperature to double in size, about 1 hour.
  • Punch down the dough, knead for 30 seconds, and set aside to rest for 1 minutes.
  • Sprinkle the work surface with cornmeal and turn the dough onto it.
  • Roll out the dough until it is 1/4" thick.
  • If it resists the rolling pin and pulls back, let it rest for 1 or 2 minutes.
  • Cut into 3" round (4" for eggs Benedict) with a cookie cutter.
  • Sprinkle the work surface with cornmeal and put the rounds under a towel.
  • Let rise until they are doubled in size to about 1/2" thick, 45 minutes.
  • Heat the electric griddle to 325 deg.
  • Bake the muffins for 2 min on each side.
  • Do not cook fast each side.
  • Remove muffins fromt the griddle ro baking sheet.
  • Cool on a metal rack before toasting.
  • Pull apart with the tines of a fork, or the fingers, to toast.
  • These freeze well and keep for months in the deep freeze at 0 deg.