Easy English Muffins

Source: Pillsbury Bake-Off Favorites

These fantastic English muffins are baked on the griddle, then toasted to
perfection. Spread them with butter and marmalade or jam for a wonderfully
delicious breakfast accompaniment.

2 pkg. active dry yeast
2 c. warm water
5 TO
6 c. flour
1 Tbsp. sugar
3 tsp. salt
1/2 c. shortening
cornmeal
butter

In large bowl, dissolve yeast in warm water (105*-115*).

Lightly spoon flour into measuring cup; level off. Add 3 cups flour, sugar,
salt and shortening, stirring by hand until moistened. Stir vigorously by hand
until smooth. Gradually add remaining flour to form a stiff dough, beating well
after each addition.

On floured surface, gently knead 5 to 6 times until dough is no longer sticky.
Roll dough to 1/4" to 3/8" thickness; cut with 3" to 4" floured cutter.
Sprinkle cornmeal evenly over 2 ungreased cookie sheets. Place dough on
cornmeal; sprinkle with additional cornmeal.

Cover loosely with plastic wrap and cloth towel. Let rise in warm place until
light, 30-45 min. Heat griddle to 350*. With wide spatula, invert dough onto
ungreased griddle. Bake 5-6 min. on each side or until light golden brown;
cool. Split, toast and butter.


Makes 18 to 26 muffins @ 250 Calories.

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