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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Oven
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Charls English Muffins

Recipe Tags: Muffin Recipes

Date Added: January 04, 2014


1/2 Cup Milk 1/2 Cup Milk scalded
1/4 Cup Shortening 1/4 Cup Shortening (or oil)
1 1/2 Teaspoons Salt 1 1/2 Teaspoons Salt to 1 ts
1 Tablespoon Sugar 1 Tablespoon Sugar confectioner'
1/2 Cup Water 1/2 Cup Water room temperature
1 Package Yeast 1 Package Yeast dry
3 Cups Flour 3 Cups Flour sifted
4 Tablespoons Cornmeal 4 Tablespoons White cornmeal
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1. Combine milk, shortening, salt and sugar.

2. Cool to lukewarm by adding water. Dissolve yeast as directed on package.

3. Add to milk mixture and stir well. Add flour and mix until a soft dough is formed.

4. Roll out on floured board to 1/4 inch thickness.

5. Cut with a 3 1/2 inch round cutter. Place on a baking sheet that has been sprinkled with 2 tablespoons cornmeal.

6. Sprinkle tops of muffins with additional 2 tablespoons cornmeal.

7. Let rise in a warm place(85-90 degrees) until double in bulk-about 1 hour.

8. Bake slowly on a hot, ungreased griddle until brown, about 7 minutes on each side.

9. Split muffins, toast and serve with butter and marmalade.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Yeast, Gluten, Corn, Natural Sweeteners allergies.
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