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English Muffins

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United States

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

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 10 ingredients

  1. a pint of milk
  2. Flour
  3. one tablespoonful of butter
  4. a teaspoonful of Boda dissolved
  5. a teaspoonful of salt
  6. Muffin
  7. English muffins
  8. Yeast
  9. four tablespoonfuls of warm water
  10. one teaspoonful of sugar
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. Table Talk.
  2. English muffins are greatly enjoyed and a double quantity may be made at one time, part being saved to figure at a subsequent meal as crumpets.
  3. Scald a pint of milk and dissolve in it one tablespoonful of butter, one teaspoonful of sugar, and two-thirds of a teaspoonful of salt.
  4. When cooled add one-half of a cake of yeast dissolved in four tablespoonfuls of warm water, then sift in sufficient flour to make a thin drop batter.
  5. Beat hard and set aside until very light.
  6. Have ready a hot greased griddle and greased muffin rings.
  7. Stand the rings on the griddle and half fill them with the batter, dipping it out carefully to preserve its lightness.
  8. Draw a little to one side that the muffins may rise and brown slowly.
  9. When well colored turn, slip off the rings, and let brown on the other side.
  10. When as many as needed are baked thin the remainder of the batter with cool milk until it will just pour in a heavy stream, then cover and set away in a rather cool place.
  11. Bring into the kitchen a couple or hours before it is to be used, that it may be quite light ;
  12. if any acidity is detected stir in a quarter of a teaspoonful of Boda dissolved in a little warm water.

Plating

Cookware for this recipe

  • Griddle
  • Chef's knife
  • Wooden spoon
  • Sieve