** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.