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English Muffins

Fat.Freedom's picture
  Dry yeast 1 Teaspoon
  Skim milk 3⁄4 Cup (12 tbs), warm
  Oil 2 Teaspoon
  Egg whites 2
  Salt 1⁄2 Teaspoon
  Sugar 1 Teaspoon
  Whole wheat flour 1 Cup (16 tbs)
  Unbleached flour 2 Cup (32 tbs)

1. Sprinkle yeast over warm milk. Set aside for 5 minutes.
2. Add oil and egg whites to yeast mixture.
3. Beat in salt, sugar, and 1 cup flour until smooth.
4. Stir in enough flour to make a soft dough. Knead 10 minutes on a floured surface. Cover; let rest 20 minutes.
5. Roll out dough to 1/2 inch thickness. Cut out circles with a clean, empty tuna can. Sprinkle with corn meal. Cover; let rise until double in bulk, about 45 minutes.
6. Bake on nonstick electric griddle or fry pan at 275° for 8 to 10 minutes per side. Turn once.
7. Cool and store in an airtight bag. To serve, split with a knife, then toast them.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1635 Calories from Fat 136

% Daily Value*

Total Fat 16 g24.2%

Saturated Fat 2.4 g11.9%

Trans Fat 0 g

Cholesterol 3.5 mg1.2%

Sodium 1170.1 mg48.8%

Total Carbohydrates 317 g105.5%

Dietary Fiber 24.2 g96.8%

Sugars 15.5 g

Protein 60 g119.7%

Vitamin A 0.5% Vitamin C 2.9%

Calcium 30.7% Iron 102.9%

*Based on a 2000 Calorie diet

English Muffins Recipe