MINI ENGLISH MUFFINS
Add an English accent to your brunch, try English Mini-Muffins. A homemade version of this ever popular breakfast bread, any uneaten may be frozen for future good eating. It's like having a bit of England in your freezer.
Provided by b4uc1or2
Categories Yeast Breads
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in small saucepan.
- Add water and evaporated milk. Heat to 115 degrees.
- Dissolve yeast in milk mixture.
- Place yeast mixture, sugar, salt, egg and 2.50 cups flour in large mixer bowl. Beat with dough hooks at medium speed 5 minutes.
- Stir in remaining flour, 1/4 cup at a time until dough cleans sides of bowl. (Add as much flour as possible.).
- Knead with dough hooks 6 minutes.
- Form dough into ball; place in buttered bowl.
- Cover and let rise in warm place 1 hour.
- Punch dough down and let rest 10 minutes.
- Sprinkle bread board with cornmeal, roll dough 1/4 inch thick.
- Cut into 2 3/4 inch rounds, place on cornmeal covered surface.
- Cover with towel and let rise 1 1/2 hours.
- Heat heavy grill or skillet and cook muffins 5 to 7 minutes per side or until lightly browned.
- Prep. time does not include rise time (2 l/2 hours total).
Nutrition Facts : Calories 97.2, Fat 2.9, SaturatedFat 1.7, Cholesterol 16.2, Sodium 122.4, Carbohydrate 14.9, Fiber 0.5, Sugar 1.1, Protein 2.7
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