:: Homemade English Muffins ::
(see recipe below pictures)


Waiting for the muffin dough to rise


Checking the dough


Sprinkling cornmeal onto the griddle


All spread out and ready for baking


Set the muffins on the griddle to bake


Mmmm...smells good already!


Flip 'em over!


It usually helps to have a baby on your hip when flipping the muffins! ;-)


First batch of three


Second batch of three


The BIG taste test!


The first bite....


...hooray!!! Success is a happy hubby!!!

Recipe from my friend Angelia's website:

English Muffins

1/2 cup Shortening
4 tsps Salt
2 tsps Sugar
2 cups hot water
2 tbsps yeast
5 cups Flour

Put shortening, salt and sugar in large bowl. Pour hot water over all and stir until shortening melts. Let cool to lukewarm. Sprinkle yeast over this; stir to dissolve; let stand until mixture begins to bubble. Add flour and mix well. Roll out on floured board to about 3/8-inch thickness. (You don’t need to knead this.) Cut with round cutter – larger than a biscuit. A clean tuna can with top and bottom removed works well. Sprinkle cookie sheets with cornmeal. Set muffins on these, fairly far apart. Let rise to double in bulk. Heat your griddle on the stove. Sprinkle with cornmeal. Put muffins on griddle and bake For approximately 7 minutes. Turn and bake 7 minutes on the other side. Split with fork, and toast. You don’t have to toast these You can just split them and eat them warm. These muffins freeze well. They should be split with fork before freezing.



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