Honey Bran English Muffins Bread Machine Recipes

BREAD MACHINE ENGLISH MUFFINS

Steps:

• Load the bread machine starting with the warm water, yeast and honey. Check that the yeast is bubbling and foaming. If not, the yeast has gone bad and the bread will not rise. This is a common bread mishap.
• Next, add the dry ingredients and butter and set the machine to the 1.5lb loaf and use the dough or manual cycle depending on your manufacturer.
• Once the cycle is fully completed, turn the dough out from the machine onto a lightly floured surface. If the dough is too sticky to work with, knead in a bit of extra bread flour.
• Shape the dough into a log about 12 inches long. Then cut it into uniform 1-inch pieces (12 total). Shape each piece into a ball (or a circle) and then lightly press flat between palms or hands to form the muffin shape and size.
• Place the muffins on a cookie sheet lightly coated with cornmeal (optional) or lightly sprayed with non-stick oil to keep them from sticking during the second rise. Allow them to rise for about 1 hour or until they double in size. This can be as short as 40 minutes, but the full 60 minutes results in a much taller muffin with more nooks and crannies. Both rise times taste great but the latter yields a better look and texture.
• Using an electric griddle set to 300 degrees F or a non-stick skillet over medium-high heat, cook the muffins for 4 minutes on each side or until golden brown.
• Split them open with a fork to keep in tradition or opt for a serrated knife. This helps the muffins to hold shape as you slice.
• Store in the refrigerator for up to a week or freeze for up to 3 months.

HONEY BRAN ENGLISH MUFFINS (BREAD MACHINE)

Steps:

• Combine according to your manufacturer's directions using the dough or manual cycle.
• Remove dough from the machine after the dough or manual cycle is completed.
• Turn dough out onto floured surface.
• Divide into 12 portions.
• Shape each into a ball, then press into 4" circles about 3/4" high.
• Grease baking sheet and sprinkle with half the oat bran, then place muffins 2" apart.
• Spritz with water and sprinkle with remaining bran.
• Let rise until doubled, about an hour.
• Grease electric skillet or griddle and preheat to 325 degrees.
• or medium heat.
• Carefully place muffins in skillet, then cook about 6 minutes on each side or until brown.
• Cool.
• Success Hints: For Raisin Muffins, add 1/3 cup of raisins and 2/3 tsp of cinnamon.

HONEY WHEAT ENGLISH MUFFIN BREAD (BREAD MACHINE)

Steps:

• Add ingredients in to the bread machine in the order listed, or the order recommended by your bread machine manufacturer.
• Run on the whole wheat cycle.
• Allow to cool for at least one hour before slicing.
• For best taste, slice & toast, serve with butter & honey.

HONEY BRAN MUFFINS

Steps:

• In a small bowl, combine pineapple juice and raisins. Set aside.
• In a medium bowl, combine flour, baking soda and salt. Stir in cereal. Set aside.
• In a large mixing bowl, combine brown sugar, oil, honey, and eggs; mix well. Add cereal mixture, and mix well. Fold in the raisin mixture. Batter will be thin; it will thicken as it chills. Cover, and refrigerate for at least 3 hours or overnight.
• Stir chilled batter. Fill greased or paper lined muffin cups 3/4 full.
• Bake in a preheated 400 degree F (205 degree C) oven, for 20 to 25 minutes. Cool in pan 10 minutes before removing to a wire rack.

HONEY-BRAN MUFFINS

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 6 regular-size muffin cups; spray baking cups with cooking spray.
• In small bowl, mix wheat bran and boiling water. In medium bowl, beat milk, honey, oil and egg with spoon until well mixed. Stir in bran mixture, flour, baking powder, cinnamon and salt just until flour is moistened. Divide batter evenly among muffin cups. Sprinkle with granulated sugar.
• Bake 15 to 20 minutes or until golden brown and tops spring back when touched lightly in center. Immediately remove from pan to cooling rack.

ENGLISH MUFFINS (BREAD MACHINE METHOD).

Steps:

• Put ingredients in the machine in the order listed.
• Start the dough cycle.
• When the cycle is finished.
• Sprinkle corn meal over your work area.
• Use your hands to pat the dough into a 1/2 inch thick rectangle.
• Turn the dough so that each side gets lightly coated with cornmeal.
• Cut into 8 to 10 rounds.
• An empty large tuna can works well When you run out of dough gather up the trimmings and cut more rounds.
• Place the rounds on a baking sheet, cover and let rise for 20- 30 minutes--until not quite double.
• Heat a dry cast iron skillet or griddle over a low flame.
• (I do spray mine with Pam).
• Cook the muffins about 5 to 7 minutes on each side.
• They should be golden brown when you turn them.
• Split the muffins with a fork or serrated knife and serve warm.
• These freeze well and can be reheated in the microwave or toasted.