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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (91g) Recipe makes 8 servings |
||
| Calories 243 | ||
| Calories from Fat 58 | (24%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.5g | 10% | |
| Saturated Fat 3.7g | 18% | |
| Monounsaturated Fat 1.7g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 42mg | 14% | |
| Sodium 201mg | 8% | |
| Potassium 120mg | 3% | |
| Total Carbohydrate 38.6g | 12% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 1.2g | ||
| Protein 7.0g | 13% | |
English Muffins (Bread Machine Method).
SERVES 8 , 8 muffins
Ingredients
- 1 cup milk
- 3 tablespoons butter
- 1 egg
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 3 cups all-purpose flour (or more)
- 1 1/2 teaspoons dry yeast
- cornmeal
Directions
1
Put ingredients in the machine in the order listed.2
Start the dough cycle.3
When the cycle is finished.4
Sprinkle corn meal over your work area.5
Use your hands to pat the dough into a 1/2 inch thick rectangle.6
Turn the dough so that each side gets lightly coated with cornmeal.7
Cut into 8 to 10 rounds.8
An empty large tuna can works well When you run out of dough gather up the trimmings and cut more rounds.9
Place the rounds on a baking sheet, cover and let rise for 20- 30 minutes--until not quite double.10
Heat a dry cast iron skillet or griddle over a low flame.11
(I do spray mine with Pam).12
Cook the muffins about 5 to 7 minutes on each side.13
They should be golden brown when you turn them.14
Split the muffins with a fork or serrated knife and serve warm.15
These freeze well and can be reheated in the microwave or toasted.
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Browse similar recipes by category
- Course > Breads > Yeast
- Course > Breads > Quick Breads > Muffins
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Small Appliance > Bread Machine
- Occasion > Everyday
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: MamawCook
On Jun 20, 2009
I never thought I'd be making my own english muffins! These are wonderful, Miss Dustbunni. Thanks bunches! A definite "PLUS" is that they freeze well in vaccum bags for storage of extra muffins. Get them out the night before use and toast. Very good for making your own "egg mcmuffin"!!
From: Chef #269452
On Jan 7, 2006
These are excellent! I will never buy english muffins from the store again, my husband and I love them, I went and bought a big mouth cup to use to cut them because I couldn't find anything that would make them the size as the ones you get in the stores and that did the trick and it made 9 of them, the first batch I made was with fat free milk then the second I used hole milk and they were much better. I will be making these for years to come. Thanks so much for posting such a wonderful recipe!!
From: Ma Field
On Jan 4, 2008
We love English Muffins and these turned out perfectly. DH is the bread maker and gave this 5 stars for ease of preparation as well as taste. We must've used a smaller cutter 'cause we ended up with 11 muffins from one batch of dough. Better and cheaper than storebought. Stack these with a patty of frozen sausage and a piece of cheese, then wrap and freeze for a quickie breakfast sandwich. So long Mickey D's!
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