I could only hold out so long before going to the fair to see how my entries placed. I must say, I am very happy with the results. Thirty five out of 40 entries placed, one I couldn’t find, and eight Best in Show ribbons. I won’t know if I placed in Sweepstakes until I pick my items up after the fair is over. Time to start planning for next year!
Edit: see the last photo for the ribbon count!
1 1/2 cups milk, heated to lukewarm
2 Tbsp sugar
1 1/2 tsp salt
1 Tbsp shortening, melted
1 package dry yeast
1 1/2 cups all-purpose flour*
1/2 cup whole wheat or rye flour*
*You can also use 2 cups all-purpose flour instead of the mix.
In a medium bowl mix the milk, sugar, salt, melted shortening, and yeast. Mix until the salt and sugar are dissolved, then let rest for 5 minutes.
Add in the flour(s) and mix thoroughly, then cover the bowl and let rest for 30 minutes.
After 30 minutes, stir and check texture. It should be about the consistency of cornbread batter. If too loose, add flour a teaspoon at a time; if too thick, add water a teaspoon at a time. Mix well in between additions.
Preheat griddle over medium heat and place rings on pan. Spray with nonstick spray, and using an ice cream scoop to put one scoop in each ring. Spray the pan next to the rings with water and cover rings with a lid or pan. Cook 5-6 minutes, spraying the pan once halfway through and cover.
Remove the lid and flip the rings using a spatula and tongs. Spray the pan again and cover. Cook another 5-6 minutes, or until brown. Remove the muffins from pan to cool, and start the next batch in the rings on the griddle.
Once cool, you can split the muffins and toast. Serve with your favorite topping and enjoy.
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