Good Eats: English Muffins

Proof yeast:
1 packet of live yeast
1/8 tsp sugar in warm water.
Pour yeast into water and let sit for 5 minutes
Yeast should start to foam with in the first minute of so.

Wet
1 cup Very Hot water
1 tbs Shortning
1 tbs sugar
½ tsp. salt
½ cup Milk Powder

Dry
2 cups AP flour sifted

Add yeast to wet mixture
Pour wet mixture in to the flour
Stir until the wet and dry goods come together
Let rise for 30 min.

Add non-stick spray to Pastry rings or Tuna cans with the tops and bottoms cut out
On a hot griddle: Scoop the risen dough into the rings
Place a baking sheet on top of the rings (on top on the griddle) and let cook for 5 min.
The flip (fast and gentle)
Recover and let cook for another 5 minutes

You’re done! Move to a cooling rack and try not to take a bite until they are less than piping hot!

Blueberry Muffins

What you need:

Fresh Blueberries

Wet
1 cup yogart
½ cup of veg oil
1 cup sugar
1 egg

Dry
12 ½ oz. cake flour (by weight not volume)
Pinch of salt
2 tsp. Baking Powder
1 tsp. Baking Soda

Stir wet ingredents together. Yes sugar is a wet ingrediant
Sift dry goods together
Toss fresh blueberries in a small about a ¼ cup of the sifted dry mixture
Combine wet, dry and berries
Do Not Over Stir
Mix should look lumpy

Scoop your muffin mix into your muffin pan (an icre cream scoop does a nice job) and into a 400 degree oven. Make sure oven is fully heated and not on the cool cycle.

Cook for 15-20 minutes until golden brown. Muffins may take up to 25 depending on the type of pan or elevation.

Cool muffins upside down on a tea towel. ENJOY!