Guest guest Posted June 22, 1999 Report Share Posted June 22, 1999 The last two I have from this book: Corn Muffins English Muffins * Exported from MasterCook * Corn Muffins Recipe By : The Essential Vegetarian, by Diana Shaw, page 76 Serving Size : 1 Preparation Time :0:00 Categories : Breads, Quick Pasta, Couscous, Etc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole wheat flour 1 cup stone-ground cornmeal 1/2 cup sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 cup fresh or frozen blueberries or cranberries OR 1/3 cup dried blueberries or -- (optional) cranberries 1 cup nonfat buttermilk or plain nonfat yogurt 3 large egg whites TOTAL TIME: 45 MINUTES TIME TO PREPARE: 15 MINUTES COOKING TIME: 30 minutes REFRIGERATION/FREEZING: Refrigerate up to 4 days. Freeze up to 6 months. When I first set out to make fat-free corn muffins, I hoped they'd taste the same as the conventional kind, which call for lots of vegetable oil. But they actually taste better. It seems that what you lose in fat, you gain in true corn flavor. Try them toasted. Heat the oven to 500 F. In a mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and blueberries or cranberries, if using. In a separate bowl, beat together the buttermilk or yogurt and egg whites. Add them to the flour mixture and stir just until everything is moistened, about 30 seconds. Fill the cups of a 6-cup nonstick muffin tin three-fourths full. Place the tin in the oven, close the door, and lower the heat to 400 F. Bake until a paring knife or toothpick inserted in the center of a muffin comes out clean, about 30 minutes. Let the tin cool on a cooling rack for 10 minutes before removing the muffins. To store, let the muffins cool completely on the rack. Seal them inside a plastic bag, and refrigerate or freeze. Per serving (1 muffin), calories 232, protein 7.5g, carbohydrate 49g, fat 1.47g, - cholesterol 1.43 mg, sodium 409 mg - 5% calories from fat. Good source of vitamin B1, B2, B3 and calcium Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * English Muffins Recipe By : The Essential Vegetarian, by Diana Shaw, page 78 Serving Size : 8 Preparation Time :0:00 Categories : Breads Buns And Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons dry active yeast 2 tablespoons warm water 3/4 cup nonfat or low-fat buttermilk OR 1/2 cup milk mixed with 1/4 cup plain -- at room temperature yogurt 1 tablespoon sugar 1 teaspoon salt 3 cups unbleached all-purpose flour OR up to half whole wheat (1 1/2 cups unbleached all-purpose flour plus 1 1/2 cups whole wheat flour) Serves 8. Total time: About 2 hours, 20 minutes, including time to rise and bake. Time to prepare: About 20 minutes, fewer if you use a food processor or mixmaster. Equipment: Muffin rings, a biscuit cutter, or an aluminum can (3 to 4 inches in diameter), with both ends removed. Cooking time: 20 minutes. Freezing: Freeze up to 9 months. Since several brands of English muffins taste just fine, you may well wonder whether its worth the time to make them yourself Try these once, and I'll bet you'll be glad you did. Made with buttermilk or yogurt, they're chewier than any packaged kind I know, with a slight tang that you can play up with marmalade or subdue with strawberry jam. In a small mixing bowl, dissolve the yeast in the water. When it's bubbly, about 3 minutes, transfer to a large mixing bowl or to the work bowl of a food processor or Mixmaster. Stir in the buttermilk, sugar, salt, and enough flour to make a dough that is soft and pliable. Turn out onto a lightly floured surface and knead until smooth and springy, about 10 minutes. Or knead the dough in the work bowl of the processor or with the dough hook of the Mixmaster. Shape the dough into a ball and place in a deep ceramic or glass bowl. Cover with plastic wrap and set aside until doubled in bulk, about 1 hour. Punch the dough down and turn it out onto a lightly floured surface. With a rolling pin, roll it to about 1/2 inch thick. Using your muffin rings, biscuit cutter, or tin can, cut out eight rounds. (You may have to gather the scraps after you've cut a few, then roll them out to cut some more.) Sprinkle a baking tray with stone-ground cornmeal or lightly grease it with vegetable oil. Place the rounds on the tray, and cover loosely with a towel. Let them rest for 40 minutes, until puffy. About 20 minutes before baking, preheat the oven to 400 F. Remove the towel, and place the tray in the oven. After 10 minutes turn the muffins over and bake for another 10 minutes. Let the muffins cool on a rack. To serve, split them by prying open with the tines of a fork (this makes the insides fluff up, which makes crunchy toast). Toast, and serve with your favorite spread. Per serving (1 muffin), calories 187, protein 5.7g carbohydrate 38.6g, fat 0g, cholesterol 0 mg, sodium 292 mg. 1% calories from fat. Good source of vitamins B1, B2, B3, iron. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - schuller Quote Link to comment Share on other sites More sharing options...
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