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5* Wonderful English Muffins

Source of Recipe

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5* Wonderful English Muffins

Cookin' Up Country Breakfasts Cookbook 1994
5 reviews rate this recipe 5 Stars!
Prep: 30 min. + rising Cook: 25 min.
Yield: 12-16 muffins.

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.

Ingredients:
• 1 cup milk
• 1/4 cup butter, cubed
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 packages (1/4 ounce each) active dry yeast
• 1 cup warm water (110° to 115°)
• 2 cups all-purpose flour
• 3 to 3-1/2 cups whole wheat flour
• 1 tablespoon sesame seeds
• 1 tablespoon poppy seeds
• Cornmeal

Directions:
1. 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.

2. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.

3. Punch dough down. Roll to 1/3-in. thickness on a cornmeal-covered surface. Cut into circles with a 3-1/2-in. or 4-in. cutter; cover with a towel and let rise until nearly doubled, about 30 minutes.

4. Place muffins, cornmeal side down, in a greased skillet; cook over medium-low heat for 12-14 minutes or until bottoms are browned. Turn and cook about 12-14 minutes or until browned. Cool on wire racks; split and toast to serve.

1 serving (1 each) equals 240 calories, 6 g fat (3 g saturated fat), 13 mg cholesterol, 248 mg sodium, 41 g carbohydrate, 4 g fiber, 7 g protein.