HOMEMADE ENGLISH MUFFINS
3 cups all-purpose flour, divided use
1 tablespoon sugar
1 envelope Fleischmann's RapidRise Yeast
1 teaspoon salt
2 cups very warm water (120 to 130 degrees F)
3 tablespoons butter OR margarine, softened
Yellow cornmeal
Combine 1 cup flour, sugar, undissolved yeast and salt in a large mixer bowl. Gradually add 2 cups very warm water and butter to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 1 cup flour; beat 2 minutes at high speed.
Stir in remaining flour to make a thick batter. Cover; let rest 10 minutes.
Heat a lightly greased griddle or skillet to medium (350 degrees F).* Coat (3 1/2-inch) round cookie cutters with cooking spray and place on skillet.**
Spoon 1/3 cup batter into cookie cutters; spread batter to fill cutter. Sprinkle with cornmeal. Cook muffins for 5 minutes. Carefully remove cookie cutters with tongs. Using pancake spatula, turn over muffins and cook for 5 minutes longer, or until lightly browned. (To speed cooking, cover with foil or the skillet lid.) Cool on wire racks.
To serve, split muffins in half and toast.
*English muffins can also be baked. To bake, place cookie cutters or round molds on greased baking sheet and spoon in batter as directed above. Bake in preheated 350 degrees F oven for 20 to 25 minutes.
**To cook several muffins at a time, use multiple cookie cutters, or 8-ounce cans such as crushed pineapple emptied and opened at both ends, or canning jar rings.
Makes 12 muffins
Source: Fleishmann's Yeast

3 cups all-purpose flour, divided use
1 tablespoon sugar
1 envelope Fleischmann's RapidRise Yeast
1 teaspoon salt
2 cups very warm water (120 to 130 degrees F)
3 tablespoons butter OR margarine, softened
Yellow cornmeal
Combine 1 cup flour, sugar, undissolved yeast and salt in a large mixer bowl. Gradually add 2 cups very warm water and butter to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 1 cup flour; beat 2 minutes at high speed.
Stir in remaining flour to make a thick batter. Cover; let rest 10 minutes.
Heat a lightly greased griddle or skillet to medium (350 degrees F).* Coat (3 1/2-inch) round cookie cutters with cooking spray and place on skillet.**
Spoon 1/3 cup batter into cookie cutters; spread batter to fill cutter. Sprinkle with cornmeal. Cook muffins for 5 minutes. Carefully remove cookie cutters with tongs. Using pancake spatula, turn over muffins and cook for 5 minutes longer, or until lightly browned. (To speed cooking, cover with foil or the skillet lid.) Cool on wire racks.
To serve, split muffins in half and toast.
*English muffins can also be baked. To bake, place cookie cutters or round molds on greased baking sheet and spoon in batter as directed above. Bake in preheated 350 degrees F oven for 20 to 25 minutes.
**To cook several muffins at a time, use multiple cookie cutters, or 8-ounce cans such as crushed pineapple emptied and opened at both ends, or canning jar rings.
Makes 12 muffins
Source: Fleishmann's Yeast
MsgID: 3156277
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Weekend Baking Recipes - 08-09-14 Daily ...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Weekend Baking Recipes - 08-09-14 Daily ...
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Weekend Baking Recipes - 08-09-14 Daily Recipe Swap |
Betsy at Recipelink.com | |
2 | Recipe: Jalapeno Cheddar Wheat Hamburger Buns (using olive oil and Asiago cheese) |
Betsy at Recipelink.com | |
3 | Recipe: Homemade English Muffins (cooked in a skillet or baked) |
Betsy at Recipelink.com | |
4 | Recipe(tried): Amish Batter for Friendship Bread |
LazSwann | |
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6 | Recipe(tried): Boston Brown Bread (steamed) |
LazSwann | |
7 | Recipe(tried): Chocolate Muffins |
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