English Muffins
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1/2 |
cup |
nonfat dry milk |
|
1 |
tablespoon |
sugar |
|
1/2 |
teaspoon |
salt |
|
1 |
tablespoon |
unsalted butter |
|
1 |
cup |
hot water |
|
1 |
envelope |
dry yeast |
|
1/8 |
teaspoon |
sugar |
|
1/3 |
cup |
warm water |
|
2 |
cups |
all-purpose flour |
|
vegetable cooking spray |
|
Combine milk, 1 tablespoon sugar, salt, butter and hot water. Stir until sugar and salt are dissolved. Combine yeast, 1/8 teaspoon sugar, and warm water together. Let rest until yeast proofs and is dissolved. Add yeast mixture to liquid and stir to combine. Add flour to yeast mixture and combine thoroughly. Heat griddle of frying pan. Spray rings with vegetable spray and place on griddle. Spoon mixture into rings. Cover and cook for 5 to 6 minutes. Flip rings over and cover and cook for another 5 to 6 minutes. Notes: Adapted from the recipe by Alton Brown. Makes 8 servings |
| Per Serving: 163 Calories; 2g Fat (10.3% calories from fat); 6g Protein; 30g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 176mg Sodium. Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. |