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Recipe Name: English Muffins - Copy Source: Alton Brown, Good Eats Submitted by: Lindy H. Frank Last Modified: 0000-00-00 Course: Breads Used in Baskets: No Base: Other Kosher: No Ethnicity: English Kosher for Passover: No Preparation Time: 15.00 Minutes Number of Servings: 8 Inactive Prep Time: 30.00 Minutes Original Num Servings: 8 Cooking Time: 12.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $10.00 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: No Wine Type: Wine Suggestion: Equipment Needed: Electric griddle, 3-inch metal rings Suggested Sides: Comments: Small tuna cans with tops and bottoms removed work well for metal rings.

Ingredients: 1 Tablespoon crisco Directions: In a bowl combine the powdered milk, 1 tablespoon of sugar, ½ teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes. Preheat the griddle to 300 degrees. Add the remaining ½ teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.

Nutrition per Serving:
Calories:	214	Total Carbs:	31.5	Net Carbs:	0.0
Cholesterol:	15.5	Fat:	6.0	Protein:	7.45
Fiber:	1.02	Sodium:	351.34

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