Whole Wheat English Muffins

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* Exported from MasterCook *

 

Whole Wheat English Muffins

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup warm water

2 tablespoons baking yeast

1 tablespoon Sucanat

1 cup water

2 tablespoons oil

1/2 tablespoon sea salt

4 cups whole wheat flour

 

Place the first three ingredients in a large bowl and stir. Let rise in a warm

(not hot) place. Yeast will bubble up and activate in about 15 minutes,

doubling in size.

 

Add remaining ingredients and mix.

 

Knnead dough for 10 minutes on a floured board.

 

Roll out dough and cut into a dozen 4-inch rounds.

 

Place muffins on an oiled and floured baking sheet (or use baking paper),cover,

and let rise for 1 hour in a warm place.

 

Bake in a preheated 350F oven for 25 minutes or until golden brown.

 

Variation: For cinnamon raisin muffins, add 1/2 cup raisins and 1/2 teaspoon

cinnamon to the dough.

 

Source:

" Incredibly Delicious - The Vegan Paradigm Cookbook "

Copyright:

" 2000 by Gentle World, Inc. "

 

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Per Serving (excluding unknown items): 156 Calories; 3g Fat (16.4% calories from

fat); 5g Protein; 29g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 238mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0