A Southern Grace: Apple Cinnamon English Muffins

Apple Cinnamon English Muffins


Makes about a dozen muffins

  • 1 cup milk
  • 2 tablespoons granulated sugar
  • 1 (0.25 ounce) package active dry yeast
  • 1 cup warm water (110-120 degrees F)
  • 1/4 cup melted shortening
  • 6 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 cup shredded or grated peeled apple
Warm the milk in a small saucepan until a thin film forms, then remove from heat.
Mix in the sugar, stirring until dissolved; let cool until lukewarm.
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the milk, yeast mixture, melted shortening, and 3 cups flour; beat until smooth.
Add cinnamon, salt, shredded or grated apple, and the rest of the flour, or enough to make a soft dough.
Knead this until it's satin-smooth and shiny. Place in greased bowl, cover, and let rise.
Gently deflate the dough, and divide it into 18 pieces. Shape each piece into a smooth ball, then flatten the balls until they're about 3" in diameter.
Lay the muffins right onto the griddle (or onto a baking sheet, as described in my narrative above).
Cover the muffins (a piece of parchment works well), and let them rest for 20 minutes.
Cook the muffins on the griddle over low heat for 7 to 15 minutes per side, until their crust is golden brown, and their interior is cooked through. When done, the center of a muffin should register about 200 degrees F on an instant-read thermometer.
Remove the muffins from the griddle and let them cool thoroughly before enjoying.

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