* Exported from MasterCook *
English Muffins, Wonderful
Recipe By :Linda Rasmussen
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Low Fat
Muffins/Rolls Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup whole milk
1/4 cup butter -- cubed
2 tablespoons sugar
1 teaspoon salt
4 1/2 tsp active dry yeast -- (1/4 oz each)
1 cup warm water -- (110 to 115F)
2 cups all-purpose flour
3 cups whole wheat flour -- (to 3 1/2C)
1 tablespoon sesame seeds
1 tablespoon poppy seeds
Cornmeal
When I was growing up on a farm, my mom always seemed to be making
homemade bread...nothing tasted so good! Now I like to make these
simple yet delicious muffins for my own family.
Prep: 30 min. + rising
Cook: 25 min.
Scald milk in a saucepan; add butter, sugar and salt. Stir until
butter melts; cool to lukewarm. In a small bowl, dissolve yeast in
warm water; add to milk mixture. Stir in all-purpose flour and 1 cup
whole wheat flour until smooth. Add sesame seeds, poppy seeds and
enough remaining whole wheat flour to make a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 8
to 10 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise until doubled, about 1 hour.
Punch dough down. Roll to 1/3" thickness on a cornmeal-covered
surface. Cut into circles with a 3 1/2" or 4" cutter; cover with a
towel and let rise until nearly doubled, about 30 minutes.
Place muffins, cornmeal side down, in a greased skillet; cook over
medium-low heat for 12 to 14 minutes or until bottoms are browned.
Turn and cook about 12 to 14 minutes or until browned. Cool on wire
racks; split and toast to serve.
Cal 240, Fat 6g, Carb 41g, Sod 248mg, Fiber 4g, Pro 7g
Review: These turned out very nice. I rolled the dough to thin, but
they still tasted great. You need an afternoon blocked off to make
these as it does take time.
Review: Very simple to make. I think I made them too thick and cooked
them too hot, but we still gobbled them up.
Review: These are WONDERFUL! I, too, thought it might be a challenge
to make these, but they were easy! After looking on the Internet, I
decided to cut them into squares. They cooked easily as directed in a
greased skillet. When they were totally cool, I split them using a
fork. Had all the nooks and crannies just like the store bought
ones!!! This recipe is definitely a keeper.
Review: I was surprised how much like store bought muffins these
were. They were really easy and delicious.
Review: These turned out great! I was a little unsure about making my
own English muffins, but they turned out so well I may never buy them
again. My toddler just loved them with peanut butter or jelly.
S(Internet address):
https://www.tasteofhome.com/recipes/wonderful-english-muffins/
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Per Serving (excluding unknown items): 245 Calories; 6g Fat (21.6%
calories from fat); 8g Protein; 42g Carbohydrate; 5g Dietary Fiber;
13mg Cholesterol; 230mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
NOTES : 2020 - 0428