LOW FAT ENGLISH MUFFINS

Steps:

• In a large mixing or mixer bowl measure 3 cups flour, and the dry ingredients.
• Stir to blend together.
• Add the butter to the hot water and pour into the dry ingredients.
• Beat for 2 minutes with the mixer flat beater, or 150 strokes with a wooden spoon.
• Add the egg.
• Stir in the remaining flour, 1/4 c at a time, until the dough is a rough, shaggy mass.
• If using a mixer, change to the dough hook.
• Turn the dough onto a floured work surface and knead with a strong push-turn-fold motion until the dough is smooth, elastic, and feels alive under your hands.
• Inthe mixer, the dough will clean the sides of the bowl and form a ball around the hook and move with it.
• If the dough sould continue to be sticky, add liberal sprinkles of flour.
• Knead for 10 minutes.
• Pat the ball of dough with lightly greased fingertips and place in a bowl.
• Cover with plastic wrap and set aside at room temperature to double in size, about 1 hour.
• Punch down the dough, knead for 30 seconds, and set aside to rest for 1 minutes.
• Sprinkle the work surface with cornmeal and turn the dough onto it.
• Roll out the dough until it is 1/4" thick.
• If it resists the rolling pin and pulls back, let it rest for 1 or 2 minutes.
• Cut into 3" round (4" for eggs Benedict) with a cookie cutter.
• Sprinkle the work surface with cornmeal and put the rounds under a towel.
• Let rise until they are doubled in size to about 1/2" thick, 45 minutes.
• Heat the electric griddle to 325 deg.
• Bake the muffins for 2 min on each side.
• Do not cook fast each side.
• Remove muffins fromt the griddle ro baking sheet.
• Cool on a metal rack before toasting.
• Pull apart with the tines of a fork, or the fingers, to toast.
• These freeze well and keep for months in the deep freeze at 0 deg.