Skillet English Muffins

I make when I'm camping. L love English Style Muffins
This recipe came from Fleischman's Bread Brigade


Makes 10 muffins

3 cups all-purpose flour

1 tablespoon sugar

1 envelope FLEISCHMANN’S RapidRise Yeast

1 teaspoon salt

2 cups very warm water (120o to 130oF)

3 tablespoons butter or margarine, softened

Yellow cornmeal


Directions

In a large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Gradually add water and butter to 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 remaining flour to make a thick batter. Cover; let rest 10 minutes.

Heat a lightly greased griddle or skillet to medium (350oF). Place lightly greased 3-1 / 2-inch cookie cutters on skillet. Spoon 1 / 3 cup batter into cookie cutters; spread batter into shape. Sprinkle with cornmeal. Cook muffins for 5 minutes. Carefully remove cookie cutters. Using pancake spatula, turn over muffins and cook for 5 minutes longer, or until lightly browned. Cool on wire racks.

To serve, split muffins in half and toast.

 

It is better if you use less heat. I have found that lower heat will get the inside cooked with out burning the outside.