Approximate values estimated by AI
Quick No-Yeast English Muffins
60% authentic · American
A faster version of English muffins using baking powder for leavening, resulting in a slightly denser but still satisfying muffin perfect for toasting.
Ingredients
- All-purpose flour2 cups
- Baking powder2 teaspoons
- Salt0.5 teaspoon
- Granulated sugar1 tablespoon
- Milk0.75 cup
- Vegetable oil2 tablespoons
- Cornmeal or semolina, for dustingas needed
Steps
- 1
In a large bowl, whisk together flour, baking powder, salt, and sugar.
- 2
In a separate bowl, whisk together milk and vegetable oil.
- 3
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- 4
Turn the dough out onto a lightly floured surface. Gently pat or roll to about 1/2 inch thickness.
- 5
Cut out rounds using a 3-inch biscuit cutter. Dust generously with cornmeal or semolina.
- 6
Place the rounds on a baking sheet lined with parchment paper, dust with more cornmeal, and let rest for 10 minutes.
- 7
Preheat a lightly greased griddle or skillet over medium heat. Cook the muffins for 3-4 minutes per side, until golden brown.
- 8
Remove from griddle and let cool slightly before splitting.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
