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Cheddar English Muffins

Cheddar English Muffins
These chewy English muffins have a scrumptious mild cheese flavor that intensifies when they're split and toasted. My family really enjoys them at breakfast or brunch. -Marge Goral, Ridgefield, Connecticut
16 ServingsPrep: 20 min. + rising Cook: 20 min./batch

Ingredients

  • 3 to 3-1/4 cups bread flour
  • 1 tablespoon sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon salt
  • 3/4 cup warm water (120° to 130°)
  • 2 tablespoons canola oil
  • 1 egg
  • 1 tablespoon cider vinegar
  • 1/2 cup shredded cheddar cheese
  • 4 tablespoons cornmeal

Directions

  • In a large bowl, combine 2 cups flour, sugar, yeast and salt. Add
  • water and oil; beat on medium speed for 2 minutes. Add egg and
  • vinegar; beat on high for 2 minutes. Stir in cheese and enough
  • remaining flour to form a stiff dough.
  • Turn onto a floured surface; knead until dough is smooth and no
  • longer sticky, about 2 minutes.
  • Roll dough to about 1/2-in. thickness. Cut with a 3-in. round cutter.
  • Roll scraps if desired. Coat baking sheets with cooking spray and
  • sprinkle with 2 tablespoons cornmeal. Place muffins on pans;
  • sprinkle with remaining cornmeal. Cover and let rise until doubled,
  • about 1 hour.
  • Heat an ungreased griddle or electric skillet to 325°. Cook
© Taste of Home 2013

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Cheddar English Muffins (continued)

Directions (continued)

  • muffins for 20-25 minutes or until golden brown, turning every 5
  • minutes. Remove to wire racks to cool. Split with a fork and toast
  • if desired. Yield: about 16 muffins.
Nutrition Facts: One muffin equals 128 calories, 3 g fat (1 g saturated fat), 17 mg cholesterol, 173 mg sodium, 21 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
© Taste of Home 2013