- 36 g nonfat milk powder
- 14 g sugar
- 2 g salt
- 14 g melted shortening or vegetable oil (Use flavorless oil.)
- 8 fl. oz. (1 cup/236 cc) hot water
- 7 g dry yeast A pinch of sugar
- 2.7 fl. oz. (1/3 cup/78 cc) lukewarm water
- 250 g all-purpose flour
- 2 g salt
- 2 g (1 teaspoon) baking soda
- Mix the first five ingredients together in one bowl; stir until the sugar is fully dissolved and let it cool down to lukewarm. (Mixture #1)
- Mix the remaining ingredients, except the last two (2g salt and baking soda), in another bowl and let it rest until the yeast has dissolved. (Mixture #2)
- Add Mixture #2 to the bowl containing Mixture #1 and beat vigorously with a wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
- Set a nonstick pancake griddle over medium-low heat; coat it lightly with vegetable oil spray.
- Add the other 2 grams of salt and 1 teaspoon of baking soda (see notes below) to the batter and mix thoroughly.
- Place English muffin rings on the griddle and coat the insides with vegetable oil spray.
- Fill each muffin ring about ¾ full; cover with a cookie sheet (see notes below) and cook for 5-6 minutes
- Remove the cookie sheet and flip the muffins over with a pair of tongs. Cover with a cookie sheet and cook for another 5-6 minutes or until golden brown.
- Remove the muffins from the griddle, rings and all.
- Carefully remove the rings and let the muffins cool completely before splitting them.