FEATHER-LIGHT MUFFINS
Your family will likely gobble up these airy muffins, which won me a blue ribbon at our county fair! Pretty as well as tasty, their hint of spice will brighten breakfast, brunch or lunch for family or company. - Sonja Blow, Groveland, California
Provided by Taste of Home
Time 45m
Yield 10 muffins.
Number Of Ingredients 12
Steps:
- In a bowl, cream shortening, sugar and egg. Combine dry ingredients; add to creamed mixture alternately with milk. Fill greased muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until golden. Let cool for 3-4 minutes. Meanwhile, combine sugar and cinnamon in a small bowl. Roll warm muffins in melted butter, then in sugar mixture. Serve warm.
Nutrition Facts : Calories 307 calories, Fat 17g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 283mg sodium, Carbohydrate 37g carbohydrate (20g sugars, Fiber 0 fiber), Protein 3g protein.
EASY HOMEMADE ENGLISH MUFFIN RECIPE
Steps:
- Add yeast to warm water and allow to sit.
- Warm milk and dissolve sugar in it. Set aside to cool.
- Put 3 cups of flour, salt, butter, egg, yeast mix and milk mix and beat until smooth.
- Add remaining flour 1/2 cup at a time until a soft dough forms.
- Knead for 5 minutes in mixer or 10 minutes by hand.
- Place dough in a oiled bowl cover and let rise until doubled.
- Line 2 cookie sheets with wax paper and dust each with corn meal.
- Punch down risen dough; divide into 18 pieces.
- Roll each into a ball and gently press down to a 3" diameter.
- Place each on the wax paper and dust tops with corn meal as well.
- Cover and allow to rise for 30 minutes.
- Preheat oven to 200.
- Grease and heat griddle over medium low heat.
- Cook muffins about 10 minutes each side until golden brown.
- Transfer cooked muffins to oven to keep warm.
- Allow to cool completely before storing.
- Use a fork to gently pry muffins open before using.
Nutrition Facts : Calories 187 kcal, Carbohydrate 34 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 15 mg, Sodium 91 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
ENGLISH MUFFINS
I've used this delicious recipe for about 29 years. They are very good... much better than any store-bought English Muffins I've ever had.
Provided by LindaPinda
Categories Bread Yeast Bread Recipes English Muffin Recipes
Time 2h15m
Yield 18
Number Of Ingredients 7
Steps:
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
- Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
- Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.
Nutrition Facts : Calories 190.1 calories, Carbohydrate 34 g, Cholesterol 1.1 mg, Fat 3.5 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 136.2 mg, Sugar 2.1 g
HOW TO MAKE ENGLISH MUFFINS. LIGHT & FLUFFY INSIDE, CRISPY OUTSIDE - BEST ENGLISH MUFFIN RECIPE.
A great English muffins requires a rich dough with excellent rising properties. This recipes give you a fantastically light and fluffy inside and crispy outside, with tons of flavor.
Provided by Whats4Chow
Categories Bread, Dough
Time 32m
Yield 12
Number Of Ingredients 9
Steps:
- Place the flour, salt, sugar, baking soda and yeast in the bowl of your food processor or stand mixer.
- Warm the milk and butter together until the butter melts, then whisk in the egg.
- Pour this mixture into the dry ingredients and run the processor or mixer until a dough comes together.
- Turn the dough out onto a well floured work surface and dust the top of the dough with flour as well.
- Knead the dough for 2 minutes, sprinkling with extra flour whenever it gets too sticky.
- Roll the dough out to a thickness of 1 inch or 25mm and using a cookie cutter, press out the muffins. Re-roll the off-cuts and continue pressing out muffins until all the dough is used. This recipe will make 12 to 14 muffins.
- Dust a large baking sheet with cornmeal, transfer the muffins to the sheet, then dust the tops of the muffins with cornmeal.
- Cover the muffins lightly with cling wrap and allow them to rise for 20 minutes in a warm place.
- Heat a heavy based pan over medium heat and cook the muffins for 3 to 5 minutes per side until browned and crisp.
- Return the muffins to the baking sheet and bake them in a preheated oven at 170c or 325f for 12 minutes.
- Remove from the oven and cool on wire racks. The muffins will keep for up to 2 weeks stored in an airtight container.
BEST OF THE BEST BLUEBERRY MUFFINS
Big Blueberry muffins with a crusty sugar topping. A recipe I got from my Grandma. The blueberries and the sweet batter are fabulous together. Favorites of all who have tried them. Quick and easy, made with few ingredients. Remember to use paper liners!
Provided by AUNTLYNNIE
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
- In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
- Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.
Nutrition Facts : Calories 264.3 calories, Carbohydrate 43.5 g, Cholesterol 51.7 mg, Fat 8.9 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 5.2 g, Sodium 181 mg, Sugar 26.3 g
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