CRANBERRY ENGLISH MUFFINS

Cranberry English Muffins image

Nice breakfast treat. Tastes wonderful toasted with butter and or jam or cream cheese. You can substitute raisins or dates when craisins are not in season.

Provided by Steve P.

Time 2h30m

Yield 15-20 Muffins

Number Of Ingredients 9

Ingredients

1 (1/4 ounce) package dry yeast
1 cup water, warm (105 to 115f)
1 cup milk
2 tablespoons sugar
1 teaspoon salt
3 tablespoons butter, softened (or marg.)
1 cup craisins (dried cranberries)
5 1/2 cups all-purpose flour (to 6 cups)
1/2 cup cornmeal

Steps:

Dissolve yeast in water in a large mixing bowl; let stand 5 minutes.
Combine milk, sugar, salt, and butter in a small saucepan. Cook over medium-low heat, stirring until butter melts. Cool to lukewarm (105 to 115 degrees).
Stir milk mixture, craisins, and 3 cups flour into yeast mixture; beat until smooth.
Add 2-1/2 to 3 cups flour to form a stiff dough.
Turn dough out onto a floured surface, and knead 2 minutes or until dough can be shaped into a ball (dough will be slightly sticky). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees) free of drafts, about 1 hour or until doubled in bulk.
Punch dough down, and divide in half. Turn each half out onto a smooth surface heavily sprinkled with cornmeal.
Pat one half of dough into a circle, 1/2 inch thick, using palms of hands; cut dough into rounds with a 2-3/4inch cutter. (Cut carefully, as any leftover dough should not be reused.).
Sprinkle 2 baking sheets with cornmeal. Transfer cut dough rounds to baking sheets, placing 2 inches apart with cornmeal side down (one side of dough should remain free of cornmeal). Repeat process with remaining half of dough.
Cover and let rixe in a warm place (85F), free of drafts, for 30 minutes or until doubled in bulk.
*Using a wide spatula, transfer rounds to a preheated 360 degree, lighlty greased electric skillet. Place cornmeal side down; cook for 6 minutes. Turn and cook 6 additional minutes. Cool on wire racks.
To serve, split muffins and toast until lighlty browned. Store muffins in an airtight container.
* Note: Muffins may be cooked over direct medium-high heat in a skillet. To ease the morning breakfast rush, the muffins can be prepared ahead of time and stored in an airtight container; just split and toast before serving.