INGREDIENTS

INSTRUCTIONS

In a small bowl, sprinkle yeast over warm water and drizzle in honey
Stir to dissolve and let stand until foamy, about 10 minutes. 2. In a
large mixing bowl using a whisk or a wooden spoon, or in the bowl of  a
heavy-duty electric mixer fitted with the paddle attachment,  combine 2
cups of the flour, wheat germ, and salt. Make a well and  into it add
the egg, milk, butter, and yeast mixture. Beat until  creamy, about 2
minutes. Add remaining flour 1/2 cup at a time to  form a soft dough
that just clears the sides of the bowl. (If making  by hand, switch to
a wooden spoon when necessary.) 3 On a lightly  floured surface, knead
dough until smooth and springy, I to 2  minutes. Add 1 tablespoon of
flour at a time, as necessary to prevent  sticking. (The softer you can
leave this dough, the lighter the  muffin will be.) Place dough in a
deep, lightly oiled bowl, turn once  to coat the top, and cover wit
plastic wrap. Let rise at room  temperature until double in bulk, about
1-! 112 hours. 4. Sprinkle  work surface with cornmeal or farina. Turn
dough out onto surface and  roll or pat into a rectangle about 112 inch
thick. Sprinkle dough  lightly with cornmeal or farina to prevent
sticking while rolling.  Using a floured 5-inch biscuit cutter or a
drinking glass, cut out  muffins. Roll and cut scraps. Cover muffins
with a clean tea towel  and let test 30 minutes. 5. Preheat a griddle
or large skillet over  medium heat, until a sprinkling 0f water dances
across the surface  and evaporates. Immediately pl English muffins
really should be named  American muffins, as they are the pure Yankee
offshoot of the  griddle-baked Celtic crumpet and bannock. To serve,
just split or  tear them apart with your fingers or a fork, never cut
with a knife.  Serve toasted, with lots of sweet butter and lemon curd
(recipe on  page 35).  MC_Busted by Karen C. Greenlee  By "Karen C.
Greenlee" <greenlee@bellsouth.net> on Apr 15, 1999.  Recipe by: Veggie
Life, May, 1999  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 371
Calories From Fat: 121
Total Fat: 13.5g
Cholesterol: 71.8mg
Sodium: 450.2mg
Potassium: 344.3mg
Carbohydrates: 39.4g
Fiber: 2.1g
Sugar: 2.9g
Protein: 21.5g