English Muffins (Bread Machine Method). – a delicious recipe with milk, butter, egg, salt, sugar, all-purpose. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put ingredients in the machine in the order listed.
2
Start the dough cycle.
3
When the cycle is finished.
4
Sprinkle corn meal over your work area.
5
Use your hands to pat the dough into a 1/2 inch thick rectangle.
6
Turn the dough so that each side gets lightly coated with cornmeal.
7
Cut into 8 to 10 rounds.
8
An empty large tuna can works well When you run out of dough gather up the trimmings and cut more rounds.
9
Place the rounds on a baking sheet, cover and let rise for 20- 30 minutes--until not quite double.
10
Heat a dry cast iron skillet or griddle over a low flame.
11
(I do spray mine with Pam).
12
Cook the muffins about 5 to 7 minutes on each side.
13
They should be golden brown when you turn them.
14
Split the muffins with a fork or serrated knife and serve warm.
15
These freeze well and can be reheated in the microwave or toasted.
486
kcal
Calories
14
g
Fat
74
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup milk, 3 tablespoons butter, 1 egg, 1/2 teaspoon salt, and more.
Yes, English Muffins (Bread Machine Method). falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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