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    Cheddar Cheese English Muffins


    Source of Recipe


    Taste Of Home Magazine
    Exchanges
    Yield: About 16 muffins

    3 to 3-1/4 c. bread flour
    1 T. sugar
    1 pkg. (1/4 oz.) active dry yeast
    1 tsp. salt
    3/4 c. water (120-130-F)
    2 T. canola oil
    1 egg
    1 T. cider vinegar
    1/2 c. shredded cheddar cheese
    4 T. cornmeal, ‘divided’

    In a mixing bowl, combine 2 c. flour, sugar, yeast and salt. Add water and oil, beat on medium speed. 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 sheet with nonstick cooking spray and sprinkle with 2 T. cornmeal. Place muffins 2-inches apart on prepared pans. Sprinkle tops with remaining cornmeal. Cover and let rise until doubled, about 1 hour.
    Heat an ungreased griddle or electric skillet to 325-F. 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.

    Nutritional Analysis: One muffin equals: 128 calories…3 gm fat (1 gm saturated)…17 mg cholesterol…173 mg sodium…21 gm carbohydrate…1 gm fiber…5 gm protein ++++ Exchanges: 1-1/2 starch…1/2 fat

 

 

 

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