Combine the powdered milk, 1 Tablespoon sugar, shortening, salt and 1 cup hot water (I usually boil it) in a bowl. Stir until milk, sugar and shortening are dissolved.
Cool to at least 115 degrees. (If the water is too hot and you add the yeast – it’ll kill the bacteria in the yeast that makes it bubble and rise. The water should feel as warm as a hot bath.)
Meanwhile, dissolve the yeast and 1/4 teaspoon sugar in the 1/3 cup warm water (110-115 degrees). Allow it to stand for about five minutes.
When it foams, pour into the milk mixture. Sift the flour over the bowl.
Mix with a wooden spoon until thoroughly combined.
Cover with plastic wrap and allow to rise in a warm place for about 30 minutes.
Preheat the griddle to 300 degrees. Grease the griddle and some metal rings. I took some canned pineapples, ate the fruit 🙂 and made myself some homemade muffin rings. You can use tuna cans also, although I had a hard time finding tuna cans where you can cut off both the top and bottom. You can easily buy english muffin rings, which are very affordable.
Place 1-1 1/2 scoops of dough into the ring.
Cover with a baking sheet, which will create steam and make the muffins rise and cook faster and more evenly.
Set the timer and cook for 5 minutes on each side.
When you flip them over, sometimes they will easily slide out of the metal rings. If not, flip the rings over using tongs and gently nudge the muffins so they slide to the bottom of the ring, and the other side cooks through and forms a golden crust. Cool for a few minutes. Split with a fork for the best texture and to enjoy those beautiful “nooks and crannies”, for which English muffins are famous for.
When you flip them over, sometimes they will easily slide out like this. If not, flip the rings over using tongs and gently nudge the muffins so they slide to the bottom of the ring, and the other side cooks through and forms a golden crust.