MULTIGRAIN ENGLISH MUFFINS
These English muffins are made with a mix of whole-wheat and white flours, along with rolled oats and a sprinkling of flaxseed and caraway seeds. Low-fat buttermilk gives the muffins a slight tang and a light texture. But unlike whole-milk dairy products, it contains very little saturated fat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 15
Number Of Ingredients 15
Steps:
- Combine warm water, honey, yeast, and butter in a bowl. Let stand for 5 minutes, until foamy.
- Combine flours, oats, wheat germ, salt, and flaxseed, and caraway seeds if desired, in a large bowl. Add yeast mixture and buttermilk, and mix with your hands until flours are almost fully incorporated. Turn out mixture onto a clean surface, and knead until smooth, about 3 minutes.
- Lightly coat a large mixing bowl with cooking spray, and place dough in bowl. Cover with plastic, and let rise in a warm, draft-free spot until doubled in size, about 1 hour.
- Turn out dough onto a lightly floured surface, knead for about 1 1/2 minutes, and roll to 1/2-inch thickness. Using a 3-inch round cutter, cut out rounds. Roll and cut scraps once. Line a rimmed baking sheet with parchment, and dust with cornmeal. Place rounds on sheet, cover with plastic, and let rise in a warm, draft-free spot until puffy, about 20 minutes.
- Heat a large griddle or 12-inch skillet over low heat. Working in batches, place rounds 1 1/2 inches apart. Cook until golden brown and dry, about 7 minutes per side. Let cool for 30 minutes; split with a fork. Toast, and serve with butter and preserves if desired.
Nutrition Facts : Calories 115 g, Cholesterol 1 g, Fiber 2 g, Protein 4 g, Sodium 395 g
HOMEMADE MULTIGRAIN ENGLISH MUFFINS
These homemade multigrain english muffins are so much better than store bought. Multigrain english muffins are incredibly easy to make and no oven needed!
Provided by Judy
Categories Bread
Time 2h25m
Number Of Ingredients 9
Steps:
- In a large bowl, mix together the multigrain flour and boiling water. Cover with a clean kitchen towel, and let stand at room temperature for 15 minutes. Stir in the yeast while the cereal mix is still warm. Cover and let stand for another 5 minutes.
- Add the salt, sugar, and yogurt, and mix everything together. Stir in the flour, 1 cup at a time, until you get a firm dough. Knead the dough for 10 -15 minutes (I usually mix the dough by hand...it's good for the soul. But you could also do this entire process in a mixer with a dough hook attachment).
- Let the dough rest for 10 minutes. In the meantime, dust a small handful of semolina flour on a large baking sheet. Roll the dough out on a lightly floured surface to about a ½ inch thickness. Use a biscuit cutter or a water glass to cut circles out of the dough. Gather up the loose pieces, and roll them out again. Cut more circles. Continue the process until all the dough is used up. You should get 12-14 muffins.
- Place the circles on the baking sheet with semolina flour. Shift them around to coat the bottoms of the muffins with the semolina. Cover with a clean, damp kitchen towel and let the muffins rise for 1 hour in a warm place.
- Place a skillet over medium low heat, and use a pastry brush to brush a very thin layer of oil on the bottom of the pan. Cook the muffins in batches, about 6-7 minutes per side (12-14 minutes total for each muffin).
Nutrition Facts : Calories 186 kcal, Carbohydrate 36 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 201 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
MULTI-GRAIN BREAD
This very easy bread requires ZERO kneading, yet the result is a nice high risen moist and crumbly loaf. Recipe from Power Eating.
Provided by LUv 2 BaKE
Categories Yeast Breads
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Combine cereal and boiling water in a microwavable bowl, set aside for 10 minutes.
- Stir honey and oil into the cereal; heat until hot (about 125-130°F or 50-55°C).
- In a separate large bowl, mix 1 cup whole wheat flour with the all purpose flour, oat bran, yeast, sugar and salt.
- Beat in hot cereal mixture and egg.
- Using electric mixer beat for 2 minutes at high speed.
- Stir in enough remaining whole wheat flour to make a stiff batter.
- With floured hands, pat dough in a 9x5 sprayed or lightly greased loaf pan.
- Cover lightly with plastic wrap or a clean kitchen towel; let rise until doubled, 40-60 minutes.
- Remove wrap, bake at 375°F 35-40 minutes or until bottom sounds hollow when tapped.
- Remove from pan, cool on a rack.
Nutrition Facts : Calories 106.3, Fat 2.6, SaturatedFat 0.3, Cholesterol 11.6, Sodium 5.9, Carbohydrate 18.9, Fiber 2.1, Sugar 2.5, Protein 3.4
MULTI-GRAIN ENGLISH MUFFINS
Make and share this Multi-Grain English Muffins recipe from Food.com.
Provided by Victoria V
Categories Yeast Breads
Time 1h25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine 1/4 cup warm water, yeast and honey in a small bowl and let the yeast proof.
- Combine the remaining ingredients except cornmeal with the proofed yeast and knead for 10 minutes Divide into 12 balls. Flatten balls and dust with cornmeal.
- Let rise for 1 hour in a warm place.
- Bake 350*F for about 25 minutes.
Nutrition Facts : Calories 161.5, Fat 4.2, SaturatedFat 0.5, Sodium 102.1, Carbohydrate 25.9, Fiber 4.4, Sugar 0.8, Protein 7.8
MULTI - GRAIN ENGLISH MUFFIN BREAD ( ABM )
I found the original recipe in the 1999 Taste Of Home Annual Recipes. It was sent in to them by Carol Forcum of Marion, Illinois. Due to what I had on hand, a few changes were made to the recipe.And I also converted the way the recipe was written, so it could be used in my bread maker.If you have the above mentioned cookbook, the recipe is on page 111.If you have high humidity in your area ,you might need an additional 1/4 cup of flour.
Provided by Chef shapeweaver
Categories Yeast Breads
Time 3h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In bread machine pan, add ingredients according to your bread machine's instructions.
- Set for dough cycle,press button.
- After dough cycle is complete,turn out on floured surface and ( DO NOT KNEAD ) shape into loaf.( Dough will be very soft).
- Spray a 9 inch by 5 inch loaf pan with non-stick cooking spray, sprinkle inside of pan with half of cornmeal and place loaf in prepared pan.
- Sprinkle top with remaining cornmeal.
- Cover and let rise in a warm place for 30 to 45 minutes.
- Bake at 400 degrees for 30 minutes, or until golden brown.
- Take out of pan and cool on wire rack.
Nutrition Facts : Calories 122.7, Fat 0.7, SaturatedFat 0.1, Sodium 148.1, Carbohydrate 25.5, Fiber 1.9, Sugar 1.2, Protein 3.8
ENGLISH MUFFIN BREAD II
Make and share this English Muffin Bread II recipe from Food.com.
Provided by quotequotecarolreu
Categories Yeast Breads
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 8
Steps:
- In a large mixing bowl, combine 2 cups flour, yeast, sugar, salt and baking soda.
- Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally.
- Beat on high for 3 minutes.
- Stir in remaining flour (batter will be stiff.) DO NOT KNEAD.
- Spray with cooking spray two 8 1/2 x 4 1/2 x 2 1/2" loaf pans.
- Sprinkle pans with cornmeal.
- Spoon batter into the pans and sprinkle cornmeal on top.
- Cover and let rise in a warm place until doubled, about 45 minutes.
- Bake at 375 for 35 minutes or until golden brown.
- Remove from pans immediately and cool on wire racks.
- Slice and toast.
- NOTES : If desired wrap 1 loaf in foil and freeze.
HEALTHY MULTIGRAIN MUFFINS
This recipe makes delicious, healthy and versatile muffins. I have tried cranberries, apple pieces, almonds and macadamias as well. You can use any fruit or nut that you especially like.
Provided by Maito
Categories Quick Breads
Time 40m
Yield 15-17 muffins, 15-17 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degree F.
- Grease muffin tin (I like to use a silicone muffin pan) or line muffin tin with paper cups.
- Whisk together flours, oat bran, baking powder, baking soda, nutmeg, cinnamon and salt.
- Lightly beat the egg and egg whites. Stir in the buttermilk, applesauce, almond and vanilla extracts, brown sugar, and oil.
- Stir the liquids into the dry ingredients, until almost combined (batter will be thick), being careful not to over-mix. Gently stir in the dried fruit and nuts.
- Fill muffin cups about ¾ full. Bake until tester is clean, about 23 minutes.
- After a few minutes, remove muffins from the pan, and cool on a rack. You can serve them room temperature, or re-warm them in a toaster oven.
Nutrition Facts : Calories 175, Fat 5.7, SaturatedFat 0.7, Cholesterol 13.2, Sodium 214, Carbohydrate 29.8, Fiber 3.1, Sugar 8.4, Protein 5.3
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