English Muffins

Ingredients

1/2 cup nonfat powdered milk
1 tablespoon granulated sugar
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 envelope dry yeast
1/4 teaspoon granulated sugar
1/2 cup warm water
2 cups all purpose Flour, sifted
Nonstick Cooking spray

Special equipment - Electric griddle, and 3 inch metal rings
If you dont have 3 inch metal rings use a tuna can with both the top and bottoms removed remove label and wash.

1. 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.
2. In a separate bowl, combine the yeast and 1/8 teaspoon of sugar in the warm water and set aside until yeast has dissolved, about 10 minutes. Add this to the powdered milk mixture. Add the sifted flour and beat thoroughly with a wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
3. 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 cooking spray. Using a #20 ice cream scoop place 2 scant scoops of the mixture into each ring and cover with a pot lid or cookie sheet, and cook for 5. or 6 minutes. Remove the lid and flip the rings using tongs. Cover with the lid and cook for anoher 5 to 6 minutes, or until golden brown.
4. Place finished muffing on a cooling rack, remove the rings, and let cool. Split with fork and serve.

Note..
Ice cream scoops are numbered by how many scoops per quart they dish out, so a #20 scoop gives you 20 scoops per quart.