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English Muffins

Discussion in 'Ruffit's Domestic & Wild Game Cooking/ Recipe Foru' started by JoeV, Oct 8, 2010.

  1. JoeV

    JoeV Active Member

    Joined:
    Apr 27, 2010
    Messages:
    433
    Location:
    N.E. Ohio NRA Life Member
    What a pleasant surprise to see you folks have a section for food. I'm an amateur bread baker and also have a bad Jones for comfort foods. I have lots to post here, so I'll start with one of my favorite breakfast foods...homemade Egg McMuffins with homemade English Muffins.

    English Muffins
    Makes 8 muffins ​


    Ingredients:

    * 1/2 cup non-fat powdered milk

    * 1 tablespoon sugar

    * 1 teaspoon salt

    * 1 tablespoon shortening

    * 1 cup hot water

    * 1 envelope dry yeast (2 teaspoons)

    * 1/8 teaspoon sugar

    * 1/3 cup warm water

    * 2 cups all-purpose flour, sifted (For whole wheat muffins, use 1 cup of all purpose flour and 1 cup of stone ground whole wheat flour)

    * 1 teaspoon baking soda (add to batter just before going on the griddle)

    * 1/4 cup yellow corn meal

    * Non-stick vegetable spray

    * Special equipment: electric griddle or 10" cast iron pan, 3-inch metal rings. (see Cook's Note*)


    Directions:

    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 baking soda and the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray, then sprinkle corn meal inside each ring. Using #30 disher (ice cream scoop), place 2 scoops (approx. 2 oz.) 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.



    White flour muffin and toasted whole wheat flour muffin with egg and cheese. The egg is cooked in a greased muffin ring.

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    ***Baker's Note: The whole wheat English muffin has incredible flavor over the standard white flour muffin. Try it, cuz you'll like it
  2. pinecone70

    pinecone70 Active Member

    Joined:
    Jul 30, 2008
    Messages:
    4,729
    Location:
    Minnesota Gal!
    That's a baking project I've never tried. I bet they're fantastic, thanks for posting this recipe!!

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