Taste of Home
Cheddar English Muffins
TOTAL TIME: Prep: 20 min. + rising Cook: 20 min./batch
YIELD: about 16 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
Ingredients
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3 to 3-1/4 cups bread flour
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1 tablespoon sugar
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1 package (1/4 ounce) active dry yeast
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1 teaspoon salt
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3/4 cup warm water (120° to 130°)
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2 tablespoons canola oil
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1 egg
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1 tablespoon cider vinegar
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1/2 cup shredded cheddar cheese
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4 tablespoons cornmeal
Directions
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1.
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.
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2.
Turn onto a floured surface; knead until dough is smooth and no longer sticky, about 2 minutes.
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3.
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.
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4.
Heat an ungreased griddle or electric skillet to 325°. Cook 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.
Nutrition Facts
1 each: 128 calories, 3g fat (1g saturated fat), 17mg cholesterol, 173mg sodium, 21g carbohydrate, 1g fiber), 5g protein.
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