Bran English Muffins

Have your favorite fresh fruit purée ready to spread on one of these warm homemade English muffins.

Serves: 16Hands-on: 35 minutesTotal: 2 hours 25 minutesDifficulty: Medium

Serves: 16

Ingredients

  • 1⅔ cups soy milk
  • 2 Tbsp. lactose-free margarine
  • ½ tsp. salt
  • 1½ cups wheat bran flakes cereal
  • 1 package dry yeast
  • ¼ cup warm water
  • 4¼ cups all-purpose flour
  • 1 tsp. cornmeal

Directions

  • Combine milk, margarine, and salt in a small pan. Cook over low heat until margarine melts. Add cereal, stirring well. Let cool at room temperature. Dissolve yeast in warm water in a large bowl. Allow to stand for 5 minutes. Stir lukewarm milk mixture into dissolved yeast.
  • Gradually stir in 3½ cups flour. Knead in enough remaining flour to make soft dough. Place dough in a large bowl coated with cooking spray. Cover and let rise in a warm place, free from drafts, for 1 hour or until doubled in bulk. Turn dough onto a lightly floured surface.
  • Roll dough out to ½" thickness. Cut into rounds with a 3" biscuit cutter dipped in flour. Cover and let rest on a floured surface 30 minutes.
  • Coat an electric skillet with cooking spray. Heat at medium (350°F). Sprinkle lightly with cornmeal. Transfer muffins to skillet. Cook partially covered for 12 minutes. Turn and continue cooking, partially covered, an additional 12 minutes.
  • Transfer to wire racks. Allow to completely cool. Split muffins, and toast until lightly browned. Store in an airtight container.

Recipe Information

Serves: 16

Ingredients

  • 1⅔ cups soy milk
  • 2 Tbsp. lactose-free margarine
  • ½ tsp. salt
  • 1½ cups wheat bran flakes cereal
  • 1 package dry yeast
  • ¼ cup warm water
  • 4¼ cups all-purpose flour
  • 1 tsp. cornmeal

Directions

  • Combine milk, margarine, and salt in a small pan. Cook over low heat until margarine melts. Add cereal, stirring well. Let cool at room temperature. Dissolve yeast in warm water in a large bowl. Allow to stand for 5 minutes. Stir lukewarm milk mixture into dissolved yeast.
  • Gradually stir in 3½ cups flour. Knead in enough remaining flour to make soft dough. Place dough in a large bowl coated with cooking spray. Cover and let rise in a warm place, free from drafts, for 1 hour or until doubled in bulk. Turn dough onto a lightly floured surface.
  • Roll dough out to ½" thickness. Cut into rounds with a 3" biscuit cutter dipped in flour. Cover and let rest on a floured surface 30 minutes.
  • Coat an electric skillet with cooking spray. Heat at medium (350°F). Sprinkle lightly with cornmeal. Transfer muffins to skillet. Cook partially covered for 12 minutes. Turn and continue cooking, partially covered, an additional 12 minutes.
  • Transfer to wire racks. Allow to completely cool. Split muffins, and toast until lightly browned. Store in an airtight container.

Nutrition Information

Nutrition Information
Amount per serving
Calories160
Total Fat1.5g
Saturated Fat0.5g
Cholesterol0mg
Sodium120mg
Total Carbohydrate31g
Dietary Fiber2g
Sugars1g
Protein5g