INGREDIENTS

INSTRUCTIONS

Dissolve yeast and sugar in lukewarm water. Pour boiling water over
shortening, sugar, and salt; stir to melt shortening. Add milk and cool to
lukewarm. Add 2 cups flour and beat until smooth. Add egg, beat well; add
dissolved yeast mixture and mix well. Add remaining flour to form a
moderately stiff dough. Knead until smooth and satiny, then place in
greased bowl and turn dough so greased side is up. Cover and set in warm
place to rise until doubled in bulk. Punch down; let rest 5 minutes. Roll
on a lightly floured surface to less than 1/2-inch thickness and cut into 3
or 4-inch rounds. Place on a cookie sheet covered with cornmeal, cover, and
let rise until doubled in bulk. Heat an ungreased heavy skillet or frying
pan (325 F. on an electric skillet) covered with a layer of cornmeal until
the cornmeal just starts to turn brown. Place the muffins, top side down,
on the cornmeal and bake, covered, slowly for about 10 minutes, then turn
carefully and bake on the other side about 10 minutes. Cool on rack. Split,
toast, and butter to serve (or just split and butter while still warm).
Make 1 to 1 1/2 dozen, depending on size of cutter.
Good with Gwendolyn Special or Coachmen's Special
Variations: To make whole wheat English Muffins, substitute half whole
wheat flour and half unbleached flour for the white flour. The egg may be
left out, if desired; 1 tablespoon of wheat germ may be added. About 1/2
cup of currants or raisins may be added to either type of dough. Source:
[Yankee Magazine - June 1981]
Recipe by: Sam Waring (sam.waring@382-91-12.ima.infomail.com)
Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Mar 30,
1998

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