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English Muffins
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2 c. whole wheat flour
1-1/2 tsp. salt
3-1/2 TBL. sugar
1/4 tsp. ginger
1-1/4 c. water
3 tsp. oil
1 tsp. yeast
1/2 c. non-fat dry milk
1 egg - slightly beaten
1 c. white flour
1/4 c. corn meal

In lightly greased bowl, put whole wheat flour, salt, sugar and ginger.
Add water, oil, yeast, dry milk, egg.
Mix well, kneed, let rise.
Scatter 1 c. flour, work dough on it till not sticky.
Pat or press dough 2" thick, sprinkle with corn meal.
Use rolling pin, roll 3/4" thick. Cut 3" circles.
Layout on wax paper with corn meal. Dust top with corn meal.
Cover with damp cloth. Let rise 45 minutes.
Slowly cook on griddle 7-8 minutes, turning once.

Makes 12 muffins.
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