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Four Grain English Muffins

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Submitted by Jackie_255

YIELD

2 1/2 dozen

PREP

25 min

COOK

15 min

READY

2 hrs

Ingredients

4 946
1 1
PACKAGE PACKAGE YEAST, ACTIVE DRY
½ 118
½ 118
CUP ML WHEAT GERM
½ 118
CUP ML ROLLED OATS
quick
3 45
TABLESPOONS ML SUGAR
2 1E+1
TEASPOONS ML SALT
2 473
CUPS ML WATER
¼ 59
CUP ML VEGETABLE OIL
¼ 59
CUP ML CORNMEAL

Directions

In large mixer bowl, combine 2 cups all-purpose flour, yeast, whole wheat flour, wheat germ, oats, dry milk, sugar and salt, mix well.

In saucepan, heat water and oil until very warm.

Add to flour mixture.

Blend at low speed until moistened; beat 3 minutes at medium speed .

By hand, gradually stir in enough remaining all-purpose flour to make a firm dough.

Knead on floured surface, 5 to 8 minutes.

Place in greased bowl, turning to grease top.

Cover, let rise in warm place until double, about 1 hour.

Punch down dough.

On surface sprinkled with cornmeal, roll dough to ½ inch thickness.

With biscuit or cookie cutter, cut into 3 inch circles.

Place muffins on ungreased cookie sheets.

Cover, let rise in warm place until double, about 30 minutes (15 minutes for quick rising yeast.

Bake on lightly oiled electric griddle or fry pan at 325℉ (160℃) for about 8 minutes on each side until deep golden brown.

Cool. To serve, split and toast.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 345g (12.2 oz)
Amount per Serving
Calories 882 19% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 1286mg 54%
Total Carbohydrate 50g 50%
Dietary Fiber 10g 40%
Sugars g
Protein 58g
Vitamin A 0% Vitamin C 2%
Calcium 26% Iron 49%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 
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