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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 16 |
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Uses less fat ,sugar or salt than traditional. Ingredients:
3 -3 1/4 cups bread flour |
1 tablespoon sugar |
1 (1/4 ounce) package active dry yeast |
1 teaspoon salt |
3/4 cup warm water (120-130f) |
2 tablespoons canola oil |
1 egg |
1 tablespoon vinegar |
1/2 cup shredded cheddar cheese |
4 tablespoons cornmeal, divided |
Directions:
1. In mixing bowl combine 2 cups flour,sugar, yeast and salt.
2. Add water and beat medium speed 2 minutes.
3. Add egg and vinegar.
4. Beat on high for 2 minutes.
5. Stir in chesse and enough remaining flour to form a stiff dough.
6. Turn onto floured surface kneading until dough is smooth and not sticky, about 2 minutes.
7. Roll to half inch thickness
8. Cut with 3 inch round cutter.
9. Grease baking sheet and sprinkle with 2 Tbsp cornmeal.
10. Place muffins on sheet and cover with remaining cornmeal.
11. Cover and let rise til double, about 1 hour.
12. Heat ungreased griddle or electric skillet to 325°F
13. Cook muffins 20-25 minutes, turning every 5 minutes.
14. Remove to cool
15. Split and toast if desired.
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