CHEDDAR ENGLISH MUFFINS

Cheddar English Muffins image

These chewy English muffins have a scrumptious mild cheese flavor that intensifies when they're split and toasted. My family really enjoys them at breakfast or brunch. -Marge Goral, Ridgefield, Connecticut

Provided by Taste of Home

Time 40m

Yield about 16 muffins.

Number Of Ingredients 10

Ingredients

3 to 3-1/4 cups bread flour
1 tablespoon sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
3/4 cup warm water (120° to 130°)
2 tablespoons canola oil
1 egg
1 tablespoon cider vinegar
1/2 cup shredded cheddar cheese
4 tablespoons cornmeal

Steps:

In a large 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., Roll dough to about 1/2-in. thickness. Cut with a 3-in. round cutter. Roll scraps if desired. Coat baking sheets with cooking spray and sprinkle with 2 tablespoons cornmeal. Place muffins on pans; sprinkle with remaining cornmeal. Cover and let rise until doubled, about 1 hour., Heat an ungreased griddle or electric skillet to 325°. Cook muffins for 20-25 minutes or until golden brown, turning every 5 minutes. Remove to wire racks to cool. Split with a fork and toast if desired.

Nutrition Facts : Calories 128 calories, Fat 3g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 173mg sodium, Carbohydrate 21g carbohydrate, Fiber 1g fiber), Protein 5g protein.