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Whole Wheat English Muffins - ABM




Source of Recipe


Internet


List of Ingredients




Makes 8 or 9 muffins

1 1/4 cup milk
2 tbsp shortening
2 cups whole wheat flour
1 cup bread flour
1/3 cup cracked wheat
1 tbsp brown sugar
3/4 tsp salt
1 tsp yeast
cornmeal

Place the first 8 ingredients in bread pan. Select dough cycle. When cycle is complete, remove dough from machine. On a lightly floured surface, cover dough and let stand for 10 minutes.

Roll dough to slightly less than 1/2 inch thick. Cut out muffins with a 4-inch-round biscuit cutter, re-rolling scraps.

Dip both sides of each muffin into cornmeal. (If necessary, to make cornmeal adhere, lightly brush muffins with water.) Cover and let rise in a warm place till very light (about 30 minutes). (Or, do not let rise. Cover and refrigerate for 2 to 24 hours.

Cook muffins 4 or 5 at a time in an ungreased electric skillet at 325F for 25 to 30 minutes or until bread sounds hollow when tapped with your fingers, turning every 5 minutes.

Or, cook over low heat on an ungreased large griddle or in several skillets for 25 to 30 minutes, turning frequently. Cool muffins thoroughly. To serve, split muffins horizontally and toast or broil.

Refrigerate any remaining muffin dough for up to 8 hours before cooking.)


Recipe