On April 29th, 2011, I woke up at 5am to watch the much anticipated royal wedding. I have the tendency to need to multitask whenever I’m doing just about anything so, there couldn’t have been a better time to make English muffins for the first time! I shopped around the internet for the perfect recipe and when I came across Alton Brown’s, I was quite pleased by the reviews. They were, if I do say so myself, perfect.


 1/2 cup non-fat powdered milk

  1 tablespoon sugar

 1 teaspoon salt

• 1 tablespoon shortening

 1 cup hot water

• 1 envelope dry yeast

 1/8 teaspoon sugar

 1/3 cup warm water

 2 cups all-purpose flour, sifted

 Non-stick vegetable spray

* Special equipment: 3-inch metal rings (or a small tuna can with tops and bottoms removed!)


 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 the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops 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.

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