New English Muffins
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 cups milk
4 tablespoons sugar
2/3 tablespoon salt
6 tablespoons margarine
2 cups water
2 pkt yeast
10 cups flour (10 to 11)

Preparation

1 Scald milk and add salt, sugar, margarine. Cool to lukewarm. 2 Dissolve yeast in warm water. Add to lukewarm milk mix. 3 Add flour to make dough that isn't too sticky. 4 Cover and rise 1 hour. 5 Roll out on sprinkled cornmeal to about 1/2 inch thick. Cut out with round cookie cutter. Put on wax paper sprinkled with cornmeal, cover, let rise 30 min. or so, till doubled. 6 Lightly grease cast iron skillet, place on medium to medium high heat. Cook ten minutes per side. Don't let burn. Don't crowd muffins. 7 Cool on rack.

About


These are very tasty, especially with a bit of butter and a dab of jam. They freeze and reheat well. Recipe halves well