Cheddar English Muffins

These chewy English muffins have a scrumptious mild cheese flavor that intensifies when they’re split and toasted. Enjoy them for breakfast or brunch.

• Ready In: 40 mins
• Yields: 16 muffins

Ingredients

• 3 -3 1⁄4 cups bread flour
• 1  tablespoon sugar
• 1 (1/4ounce) package active dry yeast (1 Tbs.)
• 1  teaspoon salt
• 3⁄4 cup water (120 to 130 F)
• 2  tablespoons canola oil
• 1  egg
• 1  tablespoon cider vinegar
• 1⁄2 cup  shredded cheddar cheese
• 4  tablespoons cornmeal, divided

Directions

1. In a mixing bowl, combine 2 cups flour, sugar, yeast and salt. Add water and oil; beat on medium speed for 2 minutes. 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.
2. Roll dough to about 1/2 inch thickness. Cut with a 3 inch round cutter. Roll scraps if desired. Coat baking sheets with nonstick cooking spray and sprinkle with 2 Tablespoons cornmeal. Place muffins 2 inches apart on prepared pan. Sprinkle tops with remaining cornmeal. Cover and let rise until doubled, about 1 hour.
3. Heat an ungreased griddle or electric skillet to 325°F Cook muffins for 20 to 25 minutes or until golden brown, turning every 5 minutes. Remove to wire racks to cool. Split with a fork and toast if desired. Yield: about 16 muffins.
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