English Muffins

61 mins (prep 45, cooking 16)
8 ingredients
18 servings
NOTE: This is a work in progress!!! To keep the muffins uniform in shape, I use muffin rings, however they can be made without rings. To ensure that the muffins are not doughy inside I cover the rings with a cookie sheet after they have been turned. I've also found that a square cake pan also works as a cover, which can be used before turning the muffins over.

Categories:  low-cholesterol , european , breakfast , healthy , breads , <-4-hours , low-in... , healthy-2 , english , time-to-make ,
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Serving Size (50.5 g)
Servings 18
Amount per Serving
Calories 182.46 Calories from Fat 7.11
% Daily Value *
Total Fat 0.79g 21.98%
Saturated Fat 0.3g 27.4%
Trans Fat 0.0 %
Cholesterol 4.6mg 27.6%
Sodium 164.56mg 123.42%
Total Carbohydrate 36.42g 218.5%
Dietary Fiber 1.13 g 81.24%
Sugars 4.73 g %
Protein 6.6g 237.45%
Vitamin A 12.5IU% Vitamin C 0.39mg%
Calcium 85.36mg% Iron 1.96mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
instant dry yeast, warm water, melted shortening, nonstick cooking spray