Did you know that English muffins are cooked on a griddle rather than baked? Serve these breakfast muffins warm, slathered with butter and your favourite jam.

Yield: Makes 12.



  • 1 cup warm water (100 - 110°F)
  • 1 tbsp granulated sugar
  • 1 pkg (8 g) active dry yeast
  • 1 cup milk (2%), heated to 100 - 110°F
  • 1/4 cup shortening, melted and cooled
  • 4 1/2 cups all-purpose flour, divided
  • 1 tsp salt
  • Canola oil (for oiling bowl)*
  • Cornmeal (for sprinkling trays and English muffins)*


  1. Combine warm water and sugar, stirring to dissolve. Sprinkle yeast on top. Let stand until foamy, about 5 - 10 minutes.
  2. Place yeast mixture, heated milk and melted shortening in a stand mixer fitted with a flat beater. Using low speed, beat until combined. Add 3 cups of flour and salt. Using low speed, beat just until combined. Gradually beat in 1 cup flour. Dough will be soft.
  3. Change stand mixer attachment to a dough hook. Using low speed, beat until dough comes together and forms a ball, gradually beating in remaining 1/2 cup flour if dough is too sticky, about 6 - 8 minutes.
  4. Transfer dough to an oiled bowl; turn dough to coat with oil. Cover with plastic wrap. Let dough rise in a warm draft-free place until doubled in volume, about 30 minutes.
  5. Uncover and punch down dough. On a lightly floured surface, roll out dough 1/2 inch thick. Using a floured 3 1/2 inch round cookie cutter, cut dough into rounds. Transfer rounds to trays lined with parchment paper that has been sprinkled with cornmeal. Sprinkle tops of rounds with cornmeal. Cover loosely with greased plastic wrap. Let rise in a warm draft-free place for 30 minutes.
  6. Uncover and cook English muffins in batches on a non-stick griddle or large non-stick frypan over medium-low heat until golden brown, about 10 minutes per side. May be frozen.
Nutritional analysis per English muffin:

225 calories, 5.2 g fat, 5.8 g protein, 38.1 g carbohydrate, 1.4 g fibre, 205 mg sodium

*Ingredient not included in nutritional analysis.