|
|
Easy English Muffins
3 cups all-purpose flour Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine egg, buttermilk, and butter; add to dry ingredients. Stir with a wooden spoon 3 minutes or until dough is no longer sticky. Turn dough out onto a well-floured surface; roll out to 1/4- to 3/8-inch thickness. Cut out dough using a floured 3-inch biscuit cutter. Reroll and cut until all dough is used. Dust muffins with cornmeal for crunchy texture, if desired. Heat gridle to medium (350°). Place muffins on ungreased griddle, and bake until muffins are puffed and crusts are light golden (about 4 to 5 minutes on each side). Remove from griddle, and let cool on wire racks. Split in half, and toast before serving. Yield: 16 muffins. © 1996 by Oxmoor House, Inc. |
|
|
