Cooking Lesson: English Muffins

Is there a better light breakfast than an English muffin with strawberry preserves and a cup of good coffee? I don't think so.

Try this recipe for the best English muffins you've ever tasted. These are the ones we serve at The Fulton House.

Ingredients (Makes about 2 dozen)

1 package active dry yeast
1/4 cup warm water (105-115 deg.)
1-2/3 cups milk, scalded
3 T Take Control (Butter Substitute)
1T sugar
1-1/2 t salt
2-1/3 cups all-purpose flour
2-1/3 cups whole wheat flour
Flour
Take Control (Butter Substitute)
Cornmeal

1. In large bowl, dissolve yeast in warm water and let stand 5-minutes. In separate bowl, combine milk, Take Control, sugar and salt; cool to lukewarm. Stir milk mixture into dissolved yeast.

2. Gradually stir in flours to make moderately stiff dough (not stiff enough to knead). Beat 2-minutes. Cover and let rise in warm place until doubled, about 1-hour.

3. Turn dough on to well-floured work area; lightly roll about 1/2-inch thick. Cut into 3-inch rounds with floured cutter or glass. Cover and let rise on floured surface for
30-minutes.

4. Heat griddle or non-stick fry pan, grease with Take Control and sprinkle lightly with cornmeal. Transfer muffins to griddle without crowding. Bake over medium heat 10-12 minutes; turn and bake 15-20 minutes on second side. Repeat with remainder of muffins.

That's all there is to it. Remember to always split muffins with a fork. Toast and serve with preserves. Extra muffins may be frozen.

Good eatin'!