Easy English Muffins

Serves: 26
Total Calories: 113


2 packages active dry yeast
2 cups warm water
5 to 6 cups all-purpose flour
1 tablespoon sugar
3 teaspoons salt
1/2 cup shortening
margarine or butter

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In large bowl, dissolve yeast in warm water (105 to 115°F.). Add. 3 cups flour, sugar, salt and shortening to yeast mixture, stirring by hand until moistened. Stir vigorously by hand until smooth. Gradually add remaining 2 to 3 cups flour to form a stiff dough, beating well after each addition. On floured surface, gently knead dough 5 to 6 times until no longer sticky. Roll dough to 1/4- to 3/8-inch thickness cut with 3- to 4-inch floured round cutter.

Sprinkle cornmeal evenly over 2 ungreased cookie sheets. Place cut-out dough on cornmeal sprinkle with additional cornmeal. Cover loosely with plastic wrap and cloth towel. Let rise in warm place until light, 30 to 45 minutes.

Heat griddle to 350°F. With wide spatula, invert dough onto ungreased griddle. Bake 5 to 6 minutes on each side or until light golden brown cool. Split, toast and butter.

HIGH ALTITUDE - Above 3,500 feet: No change.

Nutrition Per Serving (1 muffin): Calories 149 Protein 3g Carbohydrate 23g Fat 4g Sodium 250mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 26
Total Calories: 113
Calories from Fat: 34

This Easy English Muffins recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.

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