Recipe by Bev
Sightly sweet and nutty, these Englis muffins stick to your ribs with out being too heavy. From Electric Bread.
Top Review by Erin R.
Ooh, wow! I wasn't completely sure about this one but they came out great, with that coarse texture I'm used to with grocery store english muffins. I'm afraid I burned the crap out of the first several, but after I scraped the black part off they were wonderful inside. I ended up baking the last several in the oven and they came out perfect. I did use one cup of whole wheat flour because I love it. I will make these again for sure. Thanks a bunch, Bev.
- 295.73 ml water
- 29.58 ml butter
- 44.37 ml honey
- 709.77 ml white bread flour
- 2.46 ml salt
- 177.44 ml wheat bran (cereal bits)
- 22.18 ml oat bran
- 9.85 ml fast rise yeast or 14.78 ml active dry yeast
Directions See How It's Made
- Combine according to your manufacturer's directions using the dough or manual cycle.
- Remove dough from the machine after the dough or manual cycle is completed.
- Turn dough out onto floured surface.
- Divide into 12 portions.
- Shape each into a ball, then press into 4" circles about 3/4" high.
- Grease baking sheet and sprinkle with half the oat bran, then place muffins 2" apart.
- Spritz with water and sprinkle with remaining bran.
- Let rise until doubled, about an hour.
- Grease electric skillet or griddle and preheat to 325 degrees.
- or medium heat.
- Carefully place muffins in skillet, then cook about 6 minutes on each side or until brown.
- Success Hints: For Raisin Muffins, add 1/3 cup of raisins and 2/3 tsp of cinnamon.