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RECIPE: Cheddar English Muffins....Lo-Fat...w/Exchanges

22 years ago


ÂTaste Of Home Magazine

Diabetic Exchanges

Yield: About 16 muffins

3 to 3-1/4 c. bread flour

1 T. sugar

1 pkg. (1/4 oz.) active dry yeast

1 tsp. salt

3/4 c. water (120-130-F)

2 T. canola oil

1 egg

1 T. cider vinegar

1/2 c. shredded cheddar cheese

4 T. cornmeal, ÂdividedÂ

In a mixing bowl, combine 2 c. flour, sugar, yeast and salt. Add water and oil, beat on medium speed. Add egg and vinegar; beat on high for 2 minutes. Stir in cheese and enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until dough is smooth and no longer sticky, about 2 minutes.

Roll dough to about 1/2-in. thickness. Cut with a 3-in. round cutter. Roll scraps if desired. Coat baking sheet with nonstick cooking spray and sprinkle with 2 T. cornmeal. Place muffins 2-inches apart on prepared pans. Sprinkle tops with remaining cornmeal. Cover and let rise until doubled, about 1 hour.

Heat an ungreased griddle or electric skillet to 325-F. Cook muffins for 20-25 minutes or until golden brown, turning every 5 minutes. Remove to wire racks to cool. Split with a fork and toast if desired.

Nutritional Analysis: One muffin equals: 128 caloriesÂ3 gm fat (1 gm saturated)Â17 mg cholesterolÂ173 mg sodiumÂ21 gm carbohydrateÂ1 gm fiberÂ5 gm protein ++++ Exchanges: 1-1/2 starchÂ1/2 fat


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