Cranberry English Muffins Recipe

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Ingredients:

Serving

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

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	112.38 Kcal (471 kJ)
Calories from fat	12.12 Kcal
		% Daily Value*
Total Fat	1.35g	2%
Cholesterol	2.68mg	1%
Sodium	69.3mg	3%
Potassium	46.54mg	1%
Total Carbs	22.45g	7%
Sugars	5.12g	20%
Dietary Fiber	1.44g	6%
Protein	2.58g	5%
Iron	0.3mg	2%
Calcium	13.2mg	1%

Amount Per 100 g
Calories	258.81 Kcal (1084 kJ)
Calories from fat	27.92 Kcal
		% Daily Value*
Total Fat	3.1g	2%
Cholesterol	6.17mg	1%
Sodium	159.6mg	3%
Potassium	107.17mg	1%
Total Carbs	51.71g	7%
Sugars	11.8g	20%
Dietary Fiber	3.31g	6%
Protein	5.93g	5%
Iron	0.7mg	2%
Calcium	30.3mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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