Whole wheat english muffins

8 muffins

Ingredients

Quantity Ingredient
1¼ cup Milk
2 tablespoons Shortening
2 cups Whole wheat flour
1 cup Bread flour
⅓ cup Cracked wheat
1 tablespoon Brown sugar
¾ teaspoon Salt
1 teaspoon Yeast
Cornmeal

Directions

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 ½ inch thick. Cut out muffins with a 4-inch-round biscuit cutter, rerolling 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 325* for 25 to 30 minutes or until bread sounds hollow when tapped with your fingers, turning every 5 minutes. (Refrigerate any remaining muffins for up to 8 hours before cooking.) 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. Makes 8 or 9 muffins.

Per serving: 214 cal, 8 g pro, 41 carb, 3 g fat (1 g sat), 3 mg chol, 198 mg sodium, 219 mg pot From: Bread Machine Bounty - Better Homes and Garden Books ISBN: 0-696-01992-2 Copyright 1992 Meal Mastered by Roberta Thompson Submitted By MICHELLE HOWE On 08-21-95

Related recipes