Mini English Muffins Recipes

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
• Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
• Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place the English muffin halves cut side up onto a baking sheet. Spoon some of the pizza sauce onto each one. Top with mozzarella cheese and pepperoni slices.
• Bake for 10 minutes in the preheated oven, or until the cheese is melted and browned on the edges.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in milk. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 350° for 14-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Dip muffins in melted butter, then roll in cinnamon-sugar. Serve warm.

Steps:

• Melt butter in small saucepan.
• Add water and evaporated milk. Heat to 115 degrees.
• Dissolve yeast in milk mixture.
• Place yeast mixture, sugar, salt, egg and 2.50 cups flour in large mixer bowl. Beat with dough hooks at medium speed 5 minutes.
• Stir in remaining flour, 1/4 cup at a time until dough cleans sides of bowl. (Add as much flour as possible.).
• Knead with dough hooks 6 minutes.
• Form dough into ball; place in buttered bowl.
• Cover and let rise in warm place 1 hour.
• Punch dough down and let rest 10 minutes.
• Sprinkle bread board with cornmeal, roll dough 1/4 inch thick.
• Cut into 2 3/4 inch rounds, place on cornmeal covered surface.
• Cover with towel and let rise 1 1/2 hours.
• Heat heavy grill or skillet and cook muffins 5 to 7 minutes per side or until lightly browned.
• Prep. time does not include rise time (2 l/2 hours total).