English Muffins

Wife, Mom, Grandma, and a gal that loves to cook for friends and family. Graduated from USF, worked at U of F College of Medicine, Women's hospital, then CFO in our small business, before moving on to full time ministry Upon "semi-retirement", I rediscovered my love for cooking, writing, music, and fishing. We love to travel and discover new dishes and flavors all over the world. Craziest thing I have eaten?....fried scorpion!

1 cup milk

3 tablespoons butter

1 egg

1⁄2 teaspoon salt

2 teaspoons sugar

3 cups all-purpose flour

1 1⁄2 teaspoons bread maker yeast

cornmeal (for dusting work surface)

I dust the counter with cornmeal and press the dough into a 1/2" thick rectangle. I use a 4" cutter to cut out 8-10 (I've never gotten 10 it's always 8 and a "tiny tester"). I place the dough on baking sheets in 4" pastry rings, cover with a tea towel and rise in an oven with the light on for 20 minutes. I have a nice warm, dry heavy skillet ready and waiting. I cook the Muffins in the ring on the skillet for 3-5 minutes on each side being careful not to let them burn. I pop the rings off as soon as I can handle them, cooling on a wire rack. I dust the counter with cornmeal and press the dough into a ½" thick rectangle. I use a 4" cutter to cut out 8 to 10 (I've never gotten 10 it's always 8 and a "tiny tester"). I place the dough on baking sheets in 4" pastry rings, cover with a tea towel and rise in an oven with the light on for 20 minutes. I have a nice warm, dry heavy skillet ready and waiting. I cook the Muffins in the ring on the skillet for 3 to 5 minutes on each side being careful not to let them burn. I pop the rings off as soon as I can handle them, cooling on a wire rack.

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