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English Muffins

Diabetic.Foodie's picture
  All purpose flour 6 Cup (96 tbs)
  Granulated sugar replacement 1 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Milk 2 Cup (32 tbs)
  Margarine 1⁄4 Cup (4 tbs)
  Active dry yeast 1
  Warm water 1⁄4 Cup (4 tbs)

Spoon flour into measuring cup and level off.
Pour onto waxed paper.
Combine 2 c. (500 mL) of the flour, sugar and salt in large bowl.
Stir well to blend.
Heat milk and margarine together until warm to the touch (not scalding).
Sprinkle yeast into warm water.
Stir until dissolved.
Add milk and yeast to ingredients in bowl.
Beat with electric mixer at medium speed for 2 minutes, scraping bowl occasionally.
Add 1 c. (250 mL) more flour.
Beat at high speed for 1 minute.
With wooden spoon, gradually stir in just enough remaining flour to make a soft dough that leaves sides of bowl.
Turn out onto floured board.
Knead 5 to 10 minutes or until dough is smooth and elastic.
Place in greased bowl, turning to coat all sides.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3388 Calories from Fat 581

% Daily Value*

Total Fat 66 g100.8%

Saturated Fat 17.3 g86.5%

Trans Fat 0 g

Cholesterol 45.2 mg15.1%

Sodium 3120.8 mg130%

Total Carbohydrates 596 g198.8%

Dietary Fiber 20.3 g81%

Sugars 25.8 g

Protein 92 g184.3%

Vitamin A 48% Vitamin C 0.09%

Calcium 62.8% Iron 194.2%

*Based on a 2000 Calorie diet

English Muffins Recipe