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ENGLISH MUFFINS




Source of Recipe


Anne






List of Ingredients



• Yeast-Flour Mixture:
  
• 2 cups all-purpose flour
  
• 2 Tbsp. sugar or honey
  
• 2 tsp. salt
  
• 1 envelope dry yeast
  
• Liquid Mixture:
  
• 1-3/4 cups milk
  
• 1/4 cup water
  
• 1 Tbsp. butter or margarine
  
• 1 egg
  
• about 4 cups all-purpose flour, divided
  
• about 1/2 cup cornmeal
  






Instructions



1. In a large bowl of mixer, stir together 2 cups all-purpose flour, the sugar, salt , and dry yeast; set aside. Heat milk, water, and butter until very warm (120-130 degrees). Add gradually to yeas-flour mixture and beat at medium speed for 2 minutes. Add egg and 1 cup flour, beat at high speed for 2 minutes. Stir in remaining flour to make soft dough. Knead on slightly floured surface until smooth and elastic, adding more of remaining flour, if dough is too sticky. Cover with plastic wrap and let rise in warm place until double, about 1 hour. Punch down, cover, and rise again until double, about 45 minutes. Punch down and roll out to 1/2 inch thickness. With 31/4 ” round cutter, cut out muffin and place about 1” apart on baking sheet that has been sprinkled with cornmeal. Cover and let rise until double (about 45 minutes). Heat slightly greased griddle and without puncturing them , place on griddle and bake over very low heat for 8-10 minutes or until light brown. Cool on racks. Yield: about 24 muffins.