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Raisin English Muffins

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Submitted by marlakay

YIELD

18 muffins

PREP

1 hrs

COOK

15 min

READY

1 hrs

Ingredients

1 1
PACKAGE PACKAGE YEAST, ACTIVE DRY
1 237
CUP ML WATER
warm
1 237
CUP ML MILK
2 3E+1
TABLESPOONS ML SUGAR
1 5
TEASPOON ML SALT
3 45
TABLESPOONS ML BUTTER
or margarine, softened
1 237
5 ½ 1.3
1 1
X X CORNMEAL *

Directions

Dissolve yeast in water in a large mixing bowl; let stand 5 minutes.

Combine milk, sugar, salt, and butter in a small saucepan. Cook over medium-low heat, stirring until butter melts. Cool to lukewarm (105 to 115 degrees).

Stir milk mixture, raisins, and 3 cups flour into yeast mixture; beat until smooth. Add 2½ to 3 cups flour to form a stiff dough.

Turn dough out onto a floured surface, and knead 2 minutes or until dough can be shaped into a ball (dough will be slightly sticky). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees) free of drafts, about 1 hour or until doubled in bulk.

Punch dough down, and divide in half. Turn each half out onto a smooth surface heavily sprinkled with cornmeal. Pat one half of dough into a circle, ½ inch thick, using palms of hands; cut dough into rounds with a 2¾ inch cutter. (Cut carefully, as any leftover dough should not be reused.)

Sprinkle 2 baking sheets with cornmeal. Transfer cut dough rounds to baking sheets, placing 2 inches apart with cornmeal side down (one side of dough should remain free of cornmeal). Repeat process with remaining half of dough. Cover and let rixe in a warm place (85F), free of drafts, for 30 minutes or until doubled in bulk.

Using a wide spatula, transfer rounds to a preheated 360 degree, lighlty greased electric skillet. Place cornmeal side down; cook for 6 minutes. Turn and cook 6 additional minutes. Cool on wire racks.

To serve, split muffins and toast until lighlty browned. Store muffins in an airtight container.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 348g (12.3 oz)
Amount per Serving
Calories 978 12% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 696mg 29%
Total Carbohydrate 64g 64%
Dietary Fiber 9g 34%
Sugars g
Protein 48g
Vitamin A 9% Vitamin C 2%
Calcium 12% Iron 56%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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