Ingredients
- 1/2 cup non-fat powdered milk
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon shortening
- 1 cup hot water
- 1 envelope dry yeast
- 1/8 teaspoon sugar
- 1/3 cup warm water
- 2 cups all-purpose flour, sifted
- Non-stick vegetable spray
- Special equipment: electric griddle, 3-inch metal rings, see Cook's Note*
Directions
In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. 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 dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
Preheat the griddle to 300 degrees F.
Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.
*Cook's Note: Small tuna cans with tops and bottoms removed work well for metal rings.
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By vhennee
on February 03, 2012
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Thank You Alton! we depend on you to give us needed recipes like these muffins and your summer sausage
By deckerrarie_115...
Albuquerque, NM
on December 08, 2011
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This is a GREAT recipe. They were gone in a few hours. It made eight muffins. I suggest you open them with a fork (not a knife and then toast them if you want them to taste like you can get at a shop that sells fresh ones. It seems some of the people here have forgotten that step. Usually we eat them toasted.
You also need to let them "finish" just like the recipe says - so let them cool down. I let mine finish in an oven that was turned on to warm and then turned off before I put them in. They are off the charts fantastic. I'd like to try them with sourdough too. Today I'm going to use spelt and see what happens there.
I found the site that talks about the nooks and crannies - and the only thing you do differently is add a little more baking soda to the dough after it's risen for 30 minutes. That will increase your air - and your nooks and crannies. However, the taste is the same.
By Mellow67
on November 24, 2011
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Made these today for lunch. I didn't have an electric grill, so used a frying pan. My first batch burned, unfortunately. However, the second batch I did on a low heat for only two minutes on each side and then finished in a 350 degree oven. They were awesome.
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