English
Muffins
1 cup warm milk
1 TBSP honey2 cups all-purpose flour
1 cup whole wheat flour
2 tsp. active dry yeast
* Additions to try: ½ cup raisins + 1 tsp. cinnamon, 1 cup finely chopped cranberries + ½ cup chopped pecan, 1 cup blueberries, the options are endless, depending on what flavor you wish to have.
2 tsp. active dry yeast
* Additions to try: ½ cup raisins + 1 tsp. cinnamon, 1 cup finely chopped cranberries + ½ cup chopped pecan, 1 cup blueberries, the options are endless, depending on what flavor you wish to have.
Combine all ingredients together in
bread machine in order given, and select the dough setting.
Once cycle completes, place dough on lightly flour surface and
pat into a ¾-inch thick circle. Dust top
lightly with flour. Using a 3-inch
cookie cutter (a drink tumbler works excellent also) cut the dough into
circles. Use scraps to re-pat into more
circles. (Should make 11-12 English
muffins)
Preheat oven to 300º.
Heat griddle to medium high. Brush muffins with melted salted butter on both
sides. Grill muffins until light
brown. (3 minutes per side)
Slide muffins onto cookie sheet. Bake 300º for 8-10 minutes. Use fork to poke around the edge of the
muffin, toast, butter and eat with your favorite toppings.
© Crackerberries 2014
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