English Muffins.


This was an odd adventure that turned out nothing like I expected.  While the results were not bad, they definitely weren’t what I was going for.  Thanks to http://www.theprudenthomemaker.com/index.php/english-muffins for the attempt!


  • 1 1/2 cups powdered milk
  • 3 tablespoons plus 3/8 teaspoons sugar, divided
  • 1 tablespoon salt, divided
  • 3 tablespoons shortening
  • 3 cups hot water
  • 2 tablespoons yeast
  • 3/8 teaspoon sugar
  • 1 cup warm water
  • 6 cups all-purpose flour, sifted


  • In a large bowl, combine powdered milk, 3 tablespoons sugar, 1 1/2 teaspoons salt, shortening, and hot water.  
  • Stir until the sugar and salt are dissolved; let cool.
  • In a smaller bowl, combine the yeast and 3/8 teaspoons sugar in 1 cup warm water and rest until yeast has dissolved.
  • Add this to the dry milk mixture.
  • Add the sifted flour and beat thoroughly with a wooden spoon.
  • Cover the bowl with plastic wrap or a damp towel and let it rest in a warm spot for 30 minutes.
  • Preheat the griddle.
  • Add the remaining 1 1/2 teaspoons salt to mixture and beat thoroughly.
  • Pour 1/2 cup of the batter on the griddle for each muffin.
  • Cook for 5-6 minutes on each side, until golden brown.


  • For once, I followed the recipe to the letter, no substitutions.  Everything seemed to work as it should – dough had no issues rising, etc.
  • Unfortunately, the end result – an oversized pancake.  It didn’t taste bad – but it certainly didn’t urge me to slice it in half and make a sandwich out of it.  Also, after the first batch was done and the griddle was really heated up, it cooked too quickly on the outside for the inside to get done (since they were so thick…again think two pancakes stacked on top of each other to cook!).
  • Not a recipe I’ll repeat – but will check to see if there are any others out there to try!

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