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Bran English Muffins Recipe
|Skim milk||1 3⁄4 Cup (28 tbs)|
|Wheat bran flakes cereal||1 1⁄2 Cup (24 tbs)|
|Dry yeast||1 Tablespoon|
|Warm water||1⁄4 Cup (4 tbs)|
|All purpose flour||4 1⁄4 Cup (68 tbs)|
Serving size: Complete recipe
Calories 2533 Calories from Fat 280
% Daily Value*
Total Fat 32 g48.9%
Saturated Fat 5.7 g28.4%
Trans Fat 0 g
Cholesterol 8.1 mg
Sodium 1627.8 mg67.8%
Total Carbohydrates 481 g160.4%
Dietary Fiber 26.9 g107.7%
Sugars 33 g
Protein 80 g160.7%
Vitamin A 49.2% Vitamin C 206.1%
Calcium 59.2% Iron 343.8%
*Based on a 2000 Calorie diet
Add cereal, stirring well; let cool to 105Â° to 115Â° Dissolve yeast in warm water in a large bowl let stand 5 minutes.
Stir lukewarm milk mixture into dissolved yeast.
Gradually stir in 3 1/2 cups flour.
Knead in enough remaining flour to make a soft dough.
Place dough in a large bowl coated with cooking spray, turning to grease top.
Cover and let rise in a warm place (85Â°), free from drafts, 1 hour or until doubled in bulk.
Turn dough our onto a lightly floured surface; roll to 1/2-inch thickness.
Cut into rounds with a 0-inch floured biscuit cutter.
Cover and let rest on a floured surface 30 minutes.
Coat an electric skillet with cooking spray.
Heat at medium (350Â°) until hot; sprinkle lightly with cornmeal.
Transfer muffins to skillet; cook, partially covered, 12 minutes.
Turn and cook, partially covered, an additional 12 minutes.
Transfer to wire racks to cool completely.
Split muffins, and toast until lightly browned.
Muffins may be stored in airtight containers.