English Muffins

   
 
English Muffins
   
  Ingredients:
   
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2 cups (300 g) cups Mina's Purely Divine All Purpose Baking Mix
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2¼ tsp (7 g) Yeast
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1½ tsp (6.3 g) sugar
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½ tsp salt (3 g) 
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¼ tsp (1.5 g) baking soda
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¾ cup (180 g) warm milk, almond, coconut, rice or soy milk (120ºF)
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3 Tbsp (37 g) warm water (120ºF)
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Cornmeal for dusting, optional 
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Butter, oil or margarine for frying
   
  Preparation:
   
  Sprinkle white corn meal on lightly oiled or sprayed parchment paper. Set aside.
   
  Mix Mina's Purely Divine All Purpose Mix, yeast, sugar, salt, and baking soda in large mixer bowl.
   
  Pour in the warm milk and water. 
   
  Mix for two minutes, on medium high, scraping down once. 
   
  Form dough into eight 4" x ½" rounds with oiled hands.
   
  Press rounds into the cornmeal on the parchment paper, turning to coat both sides.
   
  Cover with oiled plastic wrap. 
  Set in a warm draft free area until doubled in size about 30 minute
   
  Transfer rounds to a well-buttered or oiled griddle or frying pan on medium heat and cook until nicely browned, turning once (approx. 4 minutes on each side).