Skillet English Muffins

I added English muffin rings to my kitchen gadgets and also find them useful for making eggs and small pancakes. The directions on the box produced some great muffins.


They're handy for "McMuffin" breakfasts, Eggs Benedict, small ham and cheese heated sandwiches or mini-pizzas.


Compared to the cost of grocery store muffins, these are money savers!

Skillet English Muffins 

2 Tabs. warm water
2 tsp. yeast

1 cup water
1/2 cup scalded milk

2 tsp. sugar

1 tsp. salt

4 cups all purpose flour

2 Tabs. softened butter
corn meal for dusting

Dissolve yeast in 2 Tbls. water for 3 minutes. Combine water, milk, salt, and yeast mixture.  Gradually beat in 2 cups of flour, then cover and set in warm place until it rises, about 1- 1/2 hours.

Beat in butter and knead in remaining 2 cups of flour.  Press dough to 1/4 - 1/2 inch thickness and cut with 3-inch muffin rings. A tuna can with both ends cuts out works well or large glass.  Sprinkle lightly greased baking sheet with corn meal and let cut muffins stand covered until double in size.

Transfer to hot buttered skillet or griddle  (300 degrees, or medium-high) corn meal side down. Cook 5-6 minutes on each side until lightly browned.  Cool on a rack.  Makes about 12-15. They freeze well.

Note: A bread machine can be used for the dough cycle.  Put ingredients in according to machine directions.  Remove dough and shape as directed below. I discovered the texture won't be as "airy," but they'll be very satisfactory.

Estimated cost: .10 cents or less per muffin.

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