english muffins
Prep time
Cook time
Total time
makes 8 to 10 English muffins
  • ½ cup non-fat powdered milk
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon shortening or butter
  • 1 cup hot water
  • 1 envelope dry yeast (2¼ teaspoons)
  • ⅛ teaspoon sugar
  • ⅓ cup warm water
  • 2 cups all-purpose flour plus more for flouring English muffin tins
  • Non-stick vegetable spray
  • Cornmeal for dusting griddle
  • 3-inch metal rings
  1. In a medium sized bowl, combine the milk powder, 1 tablespoon sugar, salt, shortening, and hot water and then set aside until cooled
  2. In a small bowl, add the yeast, ⅛ teaspoon sugar, and warm water and stir to combine
  3. After about 5 minutes, combine the first and second mixture ensuring that the first mixture has cooled sufficiently (if it is still hot, the yeast in the second mixture could be killed off)
  4. Beat the dough until well combined, cover bowl with clean towel, and set aside for 30 minutes
  5. In the meantime, grease and flour your muffin tins and warm up your pancake/electric griddle (I used a plug-in electric griddle)
  6. Sprinkle cornmeal on top of griddle (grease first if it isn't nonstick), then set the muffin tins on top
  7. Fill each tin with about ¼ cup of batter, sprinkle tops with more cornmeal, and then cover the tins with a flat try or inverted baking pan.
  8. Cook at about 350 to 375 degrees (medium heat) for 5 to 6 minutes and then flip to other side
  9. Do not use a knife to cut these open - use a fork to carefully open each one to get those nooks and crannies
  10. Enjoy!
Recipe by Feeling Foodish at http://feelingfoodish.com/english-muffins/