English Muffins Recipe
Servings: 1
Ingredients
- Males about 14
- 1 c. lowfat milk
- 1 c. water
- 2 Tbsp. sugar
- 1/2 tsp salt
- 2 1/2 Tbsp. butter, melted
- 1 Tbsp. active dry yeast
- 1 lrg egg
- 4 c. unbleached flour Corn meal for dusting Preheat oven to 450 degrees.
Directions
- In a saucepan, put lowfat milk, water, sugar and salt. Cover and bring to a boil.
- Cold lowfat milk mix to room temperature and pour into a large mixing bowl.
- Add in yeast, egg and flour. With an electric mixer or possibly by hand with a whisk, beat at medium speed till batter is smooth and has a loose, sticky consistency.
- Cover bowl with plastic wrap and chill overnight.
- Butter English muffin rings, dip in cornmeal and place on baking sheet.
- Remove batter from refrigerator and stir down with a rubber spatula till the batter is deflated. Fill muffin rings half full and sprinkle tops lightly with cornmeal. Cover with a cloth and let dough rise to tops of rings, about 45 min to an hour.
- Bake muffins at 450 degrees till golden brown, about 15 min. Remove from oven and lift rings off muffins.
- Remove muffins with a metal spatula. Slice in half, toast and serve with butter and jam.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 605g | |
| Calories 560 | |
| Calories from Fat 323 | 58% |
| Total Fat 36.61g | 46% |
| Saturated Fat 21.37g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 297mg | 99% |
| Sodium 1559mg | 65% |
| Potassium 681mg | 19% |
| Total Carbs 42.36g | 11% |
| Dietary Fiber 2.5g | 8% |
| Sugars 38.27g | 26% |
| Protein 19.32g | 31% |
