Title: English Muffins +++ktmh26a
Categories: Bread Muffins Kids
Yield: 8 Servings

1	c	Warm milk
1	c	Warm water
2	tb	Sugar or honey
1	ts	Salt
1	pk	Yeast
4	c	White flour
2	c	Whole wheat flour
3	tb	Butter or marg.
		Corn meal

Dissolve sugar and yeast in the warm water and milk in the mixing bowl. Mix salt into whole wheat flour. Add 2 cups of the white flour and all the whole wheat flour to the liquid. Add the melted butter in and mix. Knead in as much of the remaining white flour as needed until you get a stiff and elastic dough. Place in a large bowl, cover, and let rise for 1 to 2 hours till double in volume. Start a griddle preheating to medium hot. On a countertop dusted with flour, roll the dough out to 1/2" thickness. With 3 1/2" cutter or plastic cup, stamp out round muffins from the dough. Move to a board or countertop that has been coated with cornmeal to prevent sticking. Cover and let rise 20 minutes or so. Roll up the remaining dough scraps, re-roll and punch more muffins out. Move some of the risen muffins gently to the griddle and bake the corn meal side 10 minutes. CRITICAL - this is the hardest part - temperature control of the griddle! At 3 or 4 minutes look at the bottoms of the muffins - they should be very lightly golden brown. If too light or dark, increase or decrease heat as necessary. At 10 minutes, flip over and bake the otherside 10 minutes. Bake the remaining risen muffins similarly. Let cool on wire rack, or split with fork and serve immediately, or split, and toast split inside and serve. After cooling, they will keep 4 or 5 days in an airtight bag. These are a favorite with everyone I know. The stovetop griddle cooking adds a special effect. (BTW, the griddle, if seasoned, should not require oiling or Pam before use in this recipe).

From: Mitchel Smith KTMH26A

From: Tspn

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