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Griddle Muffins

Farm.Fares's picture
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Ingredients
  Dry yeast/Yeast cake 1⁄4 Ounce (1 Package)
  Lukewarm water 1⁄4 Cup (4 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Melted shortening 3 Tablespoon
  Salt 1 1⁄4 Teaspoon
  Sugar 1 Teaspoon
  Flour 3 1⁄2 Cup (56 tbs)
  Cornmeal 1 Tablespoon
Directions

Soften yeast in lukewarm water.
Combine milk and remaining water and scald.
Add shortening, salt, and sugar.
Cool to lukewarm; add yeast and 2 cups flour.
Stir to blend well, then knead in remaining flour until firm and elastic.
Let rise until double.
Punch down and roll out 1/4 inch thick on board sprinkled with cornmeal.
Cut into rounds.
Cover and let rise until double again.
When light, bake slowly on an ungreased, heavy griddle or frying pan.
Have griddle hot first, then reduce heat so that muffins will brown slowly.
Bake 7-8 minutes on each side.
To serve, split, toast, and butter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Snack
Method: 
Baked
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
4

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