Ingredients
2 1/4 cups flour
1/2 Tbsp sugar
1/4 tsp salt
1 1/4 tsp instant yeast
1 Tbsp shortening or butter (at room temperature)
3/4 – 1 cup milk (at room temperature)
cornmeal for sprinkling
Directions
- in a large bowl, stir together the flour, sugar, salt and yeast.
- Mix in the shortening and 3/4 cup of the milk.
- Add the remaining milk if the dough is too dry.
- Transfer the dough to a floured surface and knead for about 10 minutes.
- Place in a lightly oiled bowl and roll to coat.
- Cover the bowl with plastic wrap and let rise for about an hour.
- Divide the dough into 6 equal pieces and shape into balls.
- Lay parchment paper on a baking sheet and spray or lightly coat with oil and sprinkle with cornmeal.
- Move the dough balls to the baking sheet evenly spaced apart (giving them room to rise more).
- Cover the pan loosely with plastic wrap and allow them to rise for another hour.
- Heat the oven to 350 F and heat up a skillet on medium heat on the stovetop.
- Brush the skillet with oil and gently transfer the dough balls to the skillet a few at a time.
- Allow them to cook on the skillet for 5-8 minutes, until the bottoms are nicely browned.
- Carefully flip and cook the other side for about 5-8 minutes more. they should flatten as they cook.
- When the muffins look as if they are about to burn
- Remove them from the skillet with a spatula and transfer quickly to a baking sheet.
- Bake at 350 for 5-8 minutes.
- Do not wait until all of the muffins have been cooked on the skillet before moving them to the oven – as the first batch is baking, move the second batch of muffins to the skillet.
- Transfer the baked muffins to a cooling rack and let cool for at least 30 minutes before slicing or serving.
- Serve with lots of butter and jelly.
- Store them as you would muffins you buy in the store – in a sealed ziploc bag in the fridge or freezer.
http://www.peterandrewryan.com/baking/2008/09/english-muffins/
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