Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup water
- 3 tablespoons butter
- 1 egg
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 3 1/4 cups all-purpose flour (or more)
- 1 1/2 teaspoons dry yeast
- Corn Meal (not corn strach)
Directions
Put ingredients in the machine in the order listed.
Start the dough cycle.
When the cycle is finished. (The dough should be soft but not sticky)
Sprinkle corn meal over your work area.
Use your hands to pat the dough into a 1/2 inch thick rectangle.
Turn the dough so that each side gets lightly coated with cornmeal.
Cut into 8 rounds. (A large scone cutter or a large can works well) When you run out of dough gather up the trimmings and cut more rounds.
Place the rounds on a baking sheet, cover and let rise for 20- 30 minutes--until not quite double.
Heat a dry cast iron skillet or griddle over a low flame. (Can use some non stick spay... ).
Cook the muffins about 5 to 7 minutes on each side. They should be golden brown when you turn them.
Split the muffins with a fork or serrated knife and serve warm.
These freeze well and can be reheated in the microwave or toasted.
Instead of using cutter divide it into eight equal pieces and pat each piece into a 1/2" thick round. Then, turn each round in dish of corn meal.
Category:English Recipes
Category:English muffin Recipes
Category:Bread Recipes