Recipe: Homemade English Muffins (cooked in a skillet or baked)

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