Cheddar English Muffins Recipes

Steps:

• Coat two 8x4-in. loaf pans with cooking spray; sprinkle with cornmeal and set aside. , In a large bowl, combine 3 cups flour, yeast, sugar, salt and baking soda. Add milk and water; beat until smooth. Stir in remaining flour (dough will be sticky). Transfer to prepared pans. Cover and let rise in a warm place for 30 minutes., Sprinkle with cheese. Bake at 400° for 25-30 minutes or until golden brown. Remove from pans and cool on wire racks.

Steps:

• In a large 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-in. thickness. Cut with a 3-in. round cutter. Roll scraps if desired. Coat baking sheets with cooking spray and sprinkle with 2 tablespoons cornmeal. Place muffins on pans; sprinkle with remaining cornmeal. Cover and let rise until doubled, about 1 hour., Heat an ungreased griddle or electric skillet to 325°. Cook muffins for 20-25 minutes or until golden brown, turning every 5 minutes. Remove to wire racks to cool. Split with a fork and toast if desired.

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine milk, melted butter, egg& cayenne.
• In a second bowl, sift together flour, baking powder, sugar& salt.
• Stir in cheese.
• Add flour mixture to milk mixture and stir batter until it is just combined.
• The batter should be lumpy.
• Spoon the batter into muffin tins (buttered or lined) filling each about 2/3 full.
• Bake 20- 25 minutes.

Steps:

• In mixing bowl combine 2 cups flour,sugar, yeast and salt.
• Add water and beat medium speed 2 minutes.
• Add egg and vinegar.
• Beat on high for 2 minutes.
• Stir in chesse and enough remaining flour to form a stiff dough.
• Turn onto floured surface kneading until dough is smooth and not sticky, about 2 minutes.
• Roll to half inch thickness
• Cut with 3 inch round cutter.
• Grease baking sheet and sprinkle with 2 Tbsp cornmeal.
• Place muffins on sheet and cover with remaining cornmeal.
• Cover and let rise til double, about 1 hour.
• Heat ungreased griddle or electric skillet to 325°F
• Cook muffins 20-25 minutes, turning every 5 minutes.
• Remove to cool
• Split and toast if desired.

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Mix the mayonnaise, Cheddar cheese, green onions, salt, garlic salt, and pepper in a bowl. Spread the cheese mixture over each English muffin half. Cut the muffins into quarters and place on a baking sheet.
• Broil in the preheated oven until cheese is bubbly, 4 to 6 minutes.

Steps:

• Generously grease the bottom and sides of a 9-by-13-inch baking dish with butter. Heat the oven to 350 degrees.
• Cut the English muffins into 1-inch cubes. (Do not halve them horizontally as you would normally for the toaster.) Place the cubes on a sheet pan and bake until lightly toasted, 12 to 15 minutes.
• Meanwhile, heat the olive oil in a medium or large skillet over medium-high. Add the sausage and scallions, a pinch of salt and a pinch of pepper and cook, breaking up the sausage with a wooden spoon, until the sausage is evenly browned, 4 to 6 minutes. Transfer to a paper towel-lined plate.
• Meanwhile, add the eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper to large bowl; whisk to combine.
• To assemble, sprinkle half of the sausage, then half of the cheese onto the bottom of the baking dish. Add the English muffin cubes on top in one even layer. Carefully pour the egg mixture into the pan, pressing down lightly to make sure all the bread is moistened. Top with remaining sausage and cheese. Wrap well and refrigerate for at least 1 hour up to overnight.
• Heat the oven to 350 degrees. Bake the casserole until puffed and cooked through, about 40 minutes. (It may need a few more minutes, if your casserole has been in the refrigerator overnight.) Cool for 10 minutes, then cut into squares and serve.

Steps:

• Place English muffin cut side up in a toaster oven or on a baking sheet under the broiler, and toast until lightly browned.
• Top each muffin half with half of the apple and half of the cheese. Broil until cheese is melted.

Steps:

• Preheat oven to 350°F. Toss onion, soy sauce, garlic powder, and 1 Tbsp. oil on a large rimmed baking sheet to coat. Season with salt. Bake, tossing once halfway through, until onion is browned around the edges and very tender, 25-35 minutes. Let cool 5 minutes.
• Meanwhile, toss herbs, hot sauce, and remaining 1 Tbsp. oil in a small bowl. Season with salt, if needed.
• Melt butter in a small nonstick skillet over medium heat. Add eggs; season with salt. Cook, stirring with a rubber spatula, until eggs have set into creamy folds, 1-2 minutes.
• Spread herb sauce on cut sides of muffins. Transfer bottom halves to a rimmed baking sheet. Top with eggs, then lay cheese over. Bake bottom halves just until cheese is melted, about 5 minutes. Top with onion and close with muffin tops.
• Do Ahead: Onion can be cooked 5 days ahead. Transfer to an airtight container and chill. To make a sandwich quickly without turning your oven on, fold the cheese into the eggs when they have just begun to set, top with onion (no need to rewarm), and assemble with toasted English muffins.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 large muffin cups.
• Mix flour, sugar, baking powder, salt, and baking soda together in a large mixing bowl; stir Cheddar cheese into the flour mixture. Pour yogurt, eggs, and butter over the flour mixture; stir until the dry ingredients are just moistened. Spoon the batter into the prepared muffin cups.
• Bake in the preheated oven until the tops just start to lightly brown, 18 to 20 minutes.