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English Muffins

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Canada

Known as a Canadian recipe, with similar versions prepared across other nations.

Ingredients 8 ingredients

  1. three cups of flour
  2. 1 cup milk
  3. Biscuits
  4. Honey
  5. Sugar
  6. Yeast
  7. Water
  8. Salt
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.

Method

  1. 1 cake Fleischmann's Yeast 4 tablespoonfuls melted 1 cup milk, scalded and cooled shortening 1 cup lukewarm water 6 cups sifted flour 2 tablespoonfuls sugar 1 teaspoonful salt Serve these tempting muffins with marmalade or rich golden honey or split them and toast on a griddle.
  2. Dissolve yeast and sugar in lukewarm liquid, add shortening and three cups of flour.
  3. Beat until smooth, add rest of flour, or enough to make a soft dough, .and the salt.
  4. Knead until smooth and elastic.
  5. Place in wellgreased bowl, cover and set aside in warm place to rise.
  6. When double in bulk, which should be in about two hours, form with hand into twelve large, round biscuits.
  7. Cover and set aside for about one-half hour.
  8. Then with rolling-pin, roll to about one-fourth inch in thickness, keeping them round.
  9. Have ungreased griddle hot and bake ten minutes.
  10. Brown on both sides.
  11. As they brown, move to cooler part of stove, where they will bake more slowly, keeping them warm in the oven until all are baked.

Plating

Cookware for this recipe

  • Saucepan
  • Griddle
  • Mixing bowl
  • Sieve
  • Rolling pin