Cheddar English Muffins

Uses less fat ,sugar or salt than traditional.

• Ready In: 1 hr 40 mins
• Yields: 16 muffins

Ingredients

• 3 -3 1⁄4 cups bread flour
• 1  tablespoon sugar
• 1 (1/4ounce) 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.