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


  • 1 2⁄3 cups soy milk
  • 2 Tbsp. lactose-free margarine
  • 1⁄2 tsp. salt
  • 1 1⁄2 cups wheat bran flakes cereal
  • 1 package dry yeast
  • 1⁄4 cup warm water
  • 4 1⁄4 cups all-purpose flour
  • 1 tsp. cornmeal


  • 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 3 1⁄2 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 1⁄2-inch thickness. Cut into rounds with a 3-inch 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.