Multi-grain English Muffins

I've been wanting to try my hand at homemade English muffins for a while now. Why? Who knows. To see if I could, I guess. And because I have heard they are way better than store-bought. And because I wanted to make them multi-grain.So I got up early on Sunday morning ad whipped up a batch for breakfast....they turned out great! I'm so proud. Look at those lovely golden pillowy babies! They were delicious, too.

I based my recipe on Alton Brown's from the Food Network. I love his show, they way he teaches about the science of food. The recipe sounded easy and did not require a lot of rising time, so I gave it a go, and would recommend it...with a few adjustments, of course! I cut back the sugar, used multi-grain flour instead of white, and changed a few of the instructions to produce a better final product.

English Muffins
adapted from Alton Brown's

1/2C non-fat powdered milk
1 tsp sugar
1 tsp salt
1 Tbsp shortening
1/2C hot water
1/2C cold water
2 tsp quick-rise yeast
1/8 tsp sugar
1/3C warm water
240g (2 scant cups) multi-grain bread flour
1 tsp baking soda
non-stick vegetable spray
cormeal for dusting

Directions
In a bowl combine the powdered milk and cold water. In another bowl, combine the hot water, , 1 tsp sugar, 1/2 teaspoon of salt, shortening, and stir until the sugar and salt are dissolved. Combine with the milk water and whisk briefly. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the milk mixture. Add the flour and baking soda and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.

Preheat a griddle or cast-iron pan to to 300 degrees F (med-low heat)and the oven to 350F.

Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings* onto the pan and coat lightly with vegetable spray. Sprinkle cornmeal onto pan and place 2 spoonfuls into each ring, filling to about 2/3. Cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip with metal spatula. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Romove the metal rings and place on a baking tray, bake for another 6 minutes. Remove to a cooling rack. Split with fork and serve. Makes 8 muffins.

*If you don't have metal rings, tuna cans with both ends cut off works well.I did two at a time and cycled them through the pan and oven, two by two like Noah's ark.

Nutritional values: each muffin has 137 calories, 2g fat, 6.3g protein, 24.8g carbs, 2g fibre, 332mg sodium.