* Exported from MasterCook *
Muffins, Whole Wheat Cinnamon Raspberry English
Recipe By :https://www.a-kitchen-addiction.com
Serving Size : 8 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Low Fat
Muffins/Rolls Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups whole wheat flour
1 cup bread flour
2 1/4 tsp yeast -- (1/4 oz, 7 g)
2 1/2 tsp cinnamon
1 1/2 tsp baking powder
1 1/2 tsp salt
1 cup milk -- warmed to 120-130F
3 Tbsp honey
1/2 cup fresh raspberries
Soft, chewy cinnamon English muffins filled with sweet, fresh raspberries!
In the bowl of a stand mixer, mix together flours, yeast, cinnamon,
baking powder, and salt.
In a small bowl, whisk together milk and honey. With a mixer on low,
slowly add wet ingredients to dry ingredients. Beat until mixture
just starts to come together but not all of the flour is worked in.
Add raspberries. Beat until flour is completely mixed in, scraping
down the sides of the bowl as necessary.
Switch out paddle attachment for dough hook. Turn mixer on
medium-high (or medium depending on strength of mixer) and knead
until dough is smooth and starts to pull away from the edge of the
bowl. This will take anywhere from 5 to 10 minutes depending on
mixer. Dough will be somewhat sticky.
Scoop dough into a bowl that has been buttered or sprayed with
non-stick cooking spray. Cover with plastic wrap and allow to rise in
a warm spot until doubled in size, about an hour.
Turn dough out onto a lightly floured surface. Gently deflate. Divide
into 8 equal pieces. Shape dough into balls. Dough will be sticky but
try to use as little flour as possible.
Place balls of dough onto a cookie sheet that has been sprinkled with
cornmeal. Gently press dough down until 1" thick and about 3" in
diameter. Lightly mist tops with olive oil or non-stick cooking
spray. Cover loosely with plastic wrap and allow dough to rise until
doubled in size, about 40 minutes.
Heat griddle or large skillet to medium heat. Brush butter over hot griddle.
Gently place dough, cornmeal side down, onto griddle. Place dough
about 2" apart. Reduce heat to medium-low and cook until bottoms are
golden brown, about 8 minutes. Turn muffins over, reduce to low, and
cook for 8 to 10 minutes or until muffins sound hollow when tapped.
Remove from griddle and allow to cool slightly before serving warm.
(For the best nooks and crannies, use a fork to separate the muffins.)
Once cooled, these muffins are best served toasted. Store leftovers
in an airtight container.
S(Internet address):
https://redstaryeast.com/recipes/whole-wheat-cinnamon-raspberry-english-muffins/
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 216 Calories; 2g Fat (7.9%
calories from fat); 8g Protein; 44g Carbohydrate; 5g Dietary Fiber;
4mg Cholesterol; 509mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 0909