Skillet English Muffins
Combine 1 cup flour, sugar, undissolved yeast, and salt in a large mixer bowl. Gradually add water and butter to the flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
- 1 teaspoon salt
- 2 cups very warm water (120° to 130°F)
- 3 tablespoons butter OR margarine, softened
- Yellow cornmeal
Method
Combine 1 cup flour, sugar, undissolved yeast, and salt in a large mixer bowl. Gradually add water and butter to the flour mixture.
Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 1 cup flour; beat 2 minutes at high speed. Stir in the remaining flour to make a thick batter.
Cover; let rest 10 minutes.
Heat a lightly greased griddle or skillet to medium (350oF). Coat 3-1/2-inch round cookie cutters with cooking spray and place on skillet.
Spoon 1/3 cup batter into cookie cutters; spread batter to fill cutter. Sprinkle with cornmeal.
Cook muffins for 5 minutes. Carefully remove cookie cutters with tongs. Using pancake spatula, turn over muffins and cook for 5 minutes longer, or until lightly browned. (To speed cooking, cover with foil or the skillet lid.) Cool on wire racks.
To serve, split muffins in half and toast.
