ENGLISH MUFFINS

HANDS-ON TIME 30 minutes
TOTAL TIME 2 hours
MAKES 16 muffins

INGREDIENTS:

• 2 cups warm milk (100°F/38°C)
• 1½ tsp active dry yeast
• ¼ cup butter, melted
• 1 tbsp granulated sugar
• 1 egg
• 3¼ cups all-purpose flour
• ¾ tsp salt
• 2 tsp baking powder
• 2 tbsp vegetable oil
• ⅓ cup cornmeal (approx)

DIRECTIONS:

1. Pour ¼ cup of the milk into bowl. Sprinkle in yeast; let stand until frothy, about 10 minutes.
2. Whisk in remaining milk, butter, sugar and egg.
3. In large bowl, combine flour with salt; stir in milk mixture until smooth.
4. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1½ hours.
5. Mix baking powder with 1 tbsp water; stir into dough.
6. Heat griddle or cast-iron skillet over medium heat; brush with some of the oil. Sprinkle with some of the cornmeal.
7. Using scant ¼ cup per muffin, drop dough onto griddle, leaving 1 inch (2.5 cm) between muffins. Cook until bottoms are browned, 7 to 8 minutes.
8. Brush each top with some of the remaining oil and sprinkle with ½ tsp of the cornmeal. Flip and cook until bottoms are browned, 7 to 8 minutes.
9. Repeat with remaining dough.
10. Transfer to parchment paper–lined rimmed baking sheets; bake in 350°F (180°C) oven until firm to the touch, about 7 minutes.
11. Transfer to rack; let cool.
12. (Make-ahead: Store in airtight container for up to 2 days or freeze for up to 2 weeks.)

NUTRITIONAL INFORMATION, PER MUFFIN

• about 169 cal
• 5 g protein
• 6 g total fat (2 g sat. fat)
• 25 g carb
• 1 g fibre
• 22 mg chol
• 183 mg sodium
• 92 mg potassium
• % RDI: 5% calcium, 9% iron, 4% vit A, 30% folate.