Try this English Muffins II recipe, or contribute your own.
Suggest a better descriptionSource: You Tube - Bri Ellis
1 - Warm milk and mix with yeast
2 - Mix the dry ingredients
3 - In stand mixer with dough hook mix milk/ yeast into dry ingredients
4 - Add in whisked egg for a few seconds
5 - Add butter 1 tbs at a time and whisk for 2 minutes
6 - Put in a buttered bowl and cover, put in oven to proof
7 - Sprinkle flour on work surface and flatten proofed dough to about 3/4 in thick
8 - Using 3" round cutter make muffins (DON'T TWIST) and put on parchment / silicone lined baking sheet with cornmeal
9 - Toast in warmed cast iron pan til brown on each side ( twist in pan on each side for even toasting) transfer to cooling rack
10 - Transfer toasted muffins back to lined baking pan, bake in per-heated 350 degree oven for about 7-9 minutes
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Serving Size: 1 Serving (804g) | ||
Recipe Makes: Servings | ||
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Calories: 3121 | ||
Calories from Fat: 480 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 53.3g | 71 % | |
Saturated Fat 30.4g | 152 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 122mg | 38 % | |
Sodium 346.2mg | 12 % | |
Potassium 914.4mg | 24 % | |
Total Carbohydrate 577g | 170 % | |
Dietary Fiber 22.1g | 88 % | |
Sugars, other 554.9g | ||
Protein 74.1g | 106 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3121
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