Multigrain English Muffins Recipes

Steps:

• Position a rack in the center of the oven and preheat to 375 degrees F. Line 12 (1/2-cup) muffin cups with paper liners.
• Whisk flours, oat bran, baking powder, baking soda, and salt in a medium bowl.
• Lightly beat the eggs and egg white in a medium bowl. Stir in the buttermilk, brown sugar, and oil. Stir the liquid mixture into the flour mixture until just evenly moist; the batter will be very thick. Fold in the dried fruit. Divide the batter evenly among the muffin cups. Top with the walnuts. Bake until firm when pressed gently, about 25 minutes. Turn the muffins out of the cups and cool on a rack; serve warm or room temperature.

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.

Steps:

• In a large bowl, dissolve yeast in water. Add whole wheat flour, oats, wheat germ, sugar, salt and 1-1/4 cups of all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Coat a 9x5-in. loaf pan with cooking spray and sprinkle with half of the cornmeal. Place loaf in prepared pan; sprinkle with remaining cornmeal. Cover and let rise until doubled, about 30 minutes. , Bake at 400° for 30 minutes or until golden brown. Remove from pan and cool on a wire rack.

Steps:

• In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
• Preheat the griddle to 300 degrees F.
• Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.

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.

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.

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.