English MMMMuffins

Hello,
Here is my latest recipe. Cameron and I are trying to find ways to use our 500 lbs. of flour from food storage so it doesn't go bad. So far, we have perfected flour tortillas and would never even think about buying them again. They are so amazing! Look for that on the blog soon. Last night I made English Muffins. They were easy to make, cook, and taste great! Here is the recipe.

1 C. Milk
3 TBS butter (I melted it)
1 egg
1/2 t. salt
2 t. sugar
3 C. flour
1 1/2 t. dry yeast
cornmeal

1. Put the ingredients into a bread machine.
2. Start the dough cycle.
3. When the cycle is finished, sprinkle corn meal over your bread board.
4. Cut the dough into 8 equal sections. (They turn out VERY thick, I am going to try making 12 sections next time)
5. Pat each section into 1/2" rounds.
6. Set on a baking sheet, and let rise for 20 minutes. (until not quite double)
7. Heat a dry cast iron skillet or griddle over low flame.
8. Cook the muffins about 5 to 7 minutes on each side. They should be golden brown when you turn them.
9. Serve warm, or they can be frozen, toasted, reheated, saved for later.
If you don't have a bread machine:
Our dough cycle does 20 minutes of kneading (which you can do by hand or with a mixer), 20 minutes of rising in a warm place, punch down the dough, and 50 minutes of rising in a warm place.

Enjoy! We did!
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