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Cheddar English Muffins

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.7566
Energy (kCal)487.621
Carbohydrates (g)37.7224
Total fats (g)33.8499
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a mixing 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. | 2. Roll dough to about 1/2 inch thickness. Cut with a 3 inch round cutter. Roll scraps if desired. Coat baking sheets with nonstick cooking spray and sprinkle with 2 Tablespoons cornmeal. Place muffins 2 inches apart on prepared pan. Sprinkle tops with remaining cornmeal. Cover and let rise until doubled, about 1 hour. | 3. Heat an ungreased griddle or electric skillet to 325°F Cook muffins for 20 to 25 minutes or until golden brown, turning every 5 minutes. Remove to wire racks to cool. Split with a fork and toast if desired. Yield: about 16 muffins. | 4. Taste of Home. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bread flour 3 - 3 1/4 cups 0.0 0.0 0.0 0.0
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    active yeast 1 package - - - -
    salt 1 teaspoon - - - -
    water 3/4 cup 0.0 0.0 0.0 0.0
    canola oil 2 tablespoons 247.52 0.0 0.0 28.0
    egg 1 71.5 0.36 6.28 4.755
    cider vinegar 1 tablespoon 3.1289999999999996 0.1386 0.0 0.0
    cheddar cheese 1/2 cup shredded - - - -
    cornmeal 4 tablespoons divided 110.41 23.4514 2.4766 1.0949

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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