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English Muffin Recipe

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English Muffin Recipe

Prep Time: Cook Time:


  • Salt | 1.00 tsp
  • Self-rising enriched wheat flour | 2.00 cup
  • Butter without salt | 1.00 oz
  • Egg, whole, raw | 1.00 small
  • Reduced fat milk with added vitamin A and D | 1.00 cup
  • Granulated sugar | 0.50 tsp
  • Yeast, baker's, active dry | 1.00 tbsp
Nutrition Facts (Per Serving)

Calories per serving: 163.67 mg

Fat per serving: 4.30 g

Saturated fat per serving: 2.40 g

Protein per serving: 5.34 g

Sodium per serving: 709.82 mg

Cholesterol per serving: 27.64 g


  1. Beat egg until fluffy and set it aside. Heat the oven to 450°F. In a bowl mix sugar, yeast, and half of milk, then set it aside for 10 minutes. Put egg with butter and left over milk, mix them well. Using another bowl sift salt and flour in it. Stir in egg and yeast mixture and make smooth dough. On a slightly floured area knead for about 5 minutes till stretchy and soft. Put dough in an oiled bowl, wrap it and keep in a warm area for 1 ½ hours till dough rises.
  2. After dough has risen enough roll it out on a floured area and stamp out 8-10 rounds using a biscuit cutter. Keep them on properly greased baking trays and bake them for about 8 minutes. Change their sides using a spatula and bake them for 7 to 8 minutes more. Place on wire rack to cool. Serve.

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