CRANBERRY ENGLISH MUFFIN RECIPE RECIPES

Steps:

• Dissolve yeast in water in a large mixing bowl; let stand 5 minutes.
• Combine milk, sugar, salt, and butter in a small saucepan. Cook over medium-low heat, stirring until butter melts. Cool to lukewarm (105 to 115 degrees).
• Stir milk mixture, craisins, and 3 cups flour into yeast mixture; beat until smooth.
• Add 2-1/2 to 3 cups flour to form a stiff dough.
• Turn dough out onto a floured surface, and knead 2 minutes or until dough can be shaped into a ball (dough will be slightly sticky). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees) free of drafts, about 1 hour or until doubled in bulk.
• Punch dough down, and divide in half. Turn each half out onto a smooth surface heavily sprinkled with cornmeal.
• Pat one half of dough into a circle, 1/2 inch thick, using palms of hands; cut dough into rounds with a 2-3/4inch cutter. (Cut carefully, as any leftover dough should not be reused.).
• Sprinkle 2 baking sheets with cornmeal. Transfer cut dough rounds to baking sheets, placing 2 inches apart with cornmeal side down (one side of dough should remain free of cornmeal). Repeat process with remaining half of dough.
• Cover and let rixe in a warm place (85F), free of drafts, for 30 minutes or until doubled in bulk.
• *Using a wide spatula, transfer rounds to a preheated 360 degree, lighlty greased electric skillet. Place cornmeal side down; cook for 6 minutes. Turn and cook 6 additional minutes. Cool on wire racks.
• To serve, split muffins and toast until lighlty browned. Store muffins in an airtight container.
• * Note: Muffins may be cooked over direct medium-high heat in a skillet. To ease the morning breakfast rush, the muffins can be prepared ahead of time and stored in an airtight container; just split and toast before serving.

Steps:

• Dissolve 1 tablespoon sugar and yeast in warm milk in a small bowl; let stand 5 minutes.
• Weigh or lightly spoon brown rice flour, potato starch, tapioca flour, and cornstarch into dry measuring cups; level with a knife. Combine brown rice flour, potato starch, tapioca flour, cornstarch, xanthan gum, salt, and 1 tablespoon sugar, stirring with a whisk. Add yeast mixture, butter, oil, and egg; beat with a mixer at medium speed until blended. Add cranberries; gently stir to combine.
• Turn dough out onto a well-floured surface; knead gently 5 to 6 times. Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter into 14 muffins. Place on a baking sheet lined with parchment paper and sprinkled with 1/2 tablespoon cornmeal. Sprinkle tops of muffins with 1/2 tablespoon cornmeal. Let rise in a warm place (85°), free from drafts, 1 hour.
• Heat a griddle or large nonstick skillet over medium-low heat. Cook muffins 6 minutes on each side or until lightly browned. Cool completely on a wire rack.