Cheddar English Muffins

Name: Cheddar English Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16 muffins
Ingredients: 3 -3 1/4 cups bread flour; 1 tablespoon sugar; 1 (1/4 ounce) package active dry yeast (1 Tbs.); 1 teaspoon salt; 3/4 cup water (120 to 130 F); 2 tablespoons canola oil; 1 egg; 1 tablespoon cider vinegar; 1/2 cup shredded cheddar cheese; 4 tablespoons cornmeal, divided

Submitted by Olha7397

"These chewy English muffins have a scrumptious mild cheese flavor that intensifies when they’re split and toasted. Enjoy them for breakfast or brunch."

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Ready In:: 40mins
Ingredients:: 10
Yields:: 16 muffins

ingredients

3 - 3 ¹⁄₄ cups bread flour
1 tablespoon sugar
1 (1/4 ounce) package active dry yeast (1 Tbs.)
1 teaspoon salt
³⁄₄ cup water (120 to 130 F)
2 tablespoons canola oil
1 egg
1 tablespoon cider vinegar
¹⁄₂ cup shredded cheddar cheese
4 tablespoons cornmeal, divided

directions

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.
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.
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.
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