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English Muffins

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United States

Known as an American recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

  1. a teaspoonful of salt
  2. English muffins
  3. Flour
  4. Cut
  5. a pint of warm water
  6. Must
  7. Butter
Contains GlutenMilk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Flour Source of phosphorus · Source of copper · Source of manganese · +1

    Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Dissolve a yeast-cake (compressed) in a pint of warm water, with a teaspoonful of salt ;
  2. mix with as much warmed flour as will make a very thick batter — just as thick as can be stirred without being dough;
  3. set to rise, and when like a honeycomb, it is ready;
  4. fiovr the griddle, which must be moderately hot ;
  5. sprinkle some flour in a saucer ;
  6. take with tablespoon dipped into flour a piece of the dough as large as a croquet ball ;
  7. drop it in the saucer ;
  8. swing it round in it till it forms a round mass, and drop it on the griddle;
  9. do the others the same way;
  10. do not turn them till they look almost cooked through, then brown them on the other side.
  11. English muffins are never baked in rings, yet if rings were made three and a half inches in diameter it would save much trouble, for they are too soft to handle, and it requires knack and joractice to shape them really well with the saucer.
  12. They are better made the day before they are to be eaten;
  13. they should be split a little all round, then toasted on both sides quite crisp ;
  14. rip them open quickly and don't attempt to spread butter on them, but lay it in little bits all over each piece ;
  15. put them together again;
  16. butter the outside, and cut them once across and set them in the oven for the butter to melt ;
  17. if you have eaten them this way, you will not be satisfied with having them merely made hot in the oven.

Plating

Cookware for this recipe

  • Saucepan
  • Griddle
  • Chef's knife
  • Wooden spoon
  • Spatula