Honey Bran English Muffins Bread Machine
Craft the perfect homemade breakfast with these Honey Bran English Muffins made effortlessly with your bread machine. This recipe blends the wholesome goodness of wheat bran with the natural sweetness of honey, creating fluffy, golden-brown muffins that are as nutritious as they are delicious. The bread machine handles the mixing and rising, while a quick stovetop cook gives these muffins their signature crispy exterior and soft, airy interior. A dusting of cornmeal adds a delightful texture, making them the ideal base for sweet jams or savory toppings. Perfect for breakfast, brunch, or a hearty snack, these muffins are a fuss-free way to elevate your mornings. With easy-to-follow steps and minimal prep time, you'll be savoring homemade English muffins in no time!
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Recipe Information
Ingredients
- 1 cup Warm water
- 0.5 cup Milk (room temperature)
- 3 tablespoons Honey
- 1 teaspoon Salt
- 0.25 cup Wheat bran
- 2.5 cups All-purpose flour
- 0.5 cup Whole wheat flour
- 2.25 teaspoons Active dry yeast
- 0.25 cup Cornmeal (for dusting)
Instructions
Add the warm water, milk, honey, and salt to the bread machine pan.
Sprinkle the wheat bran over the liquid ingredients.
Add the all-purpose flour and whole wheat flour, ensuring the surface is evenly covered.
Make a small well in the flour and add the active dry yeast into the well, ensuring it does not touch the liquid.
Set the bread machine to the dough cycle and start it. The cycle will knead the dough and allow it to rise.
Once the dough cycle is complete (about 90 minutes), remove the dough and place it on a floured surface.
Roll the dough out to approximately 1/2 inch thickness, sprinkling with flour as needed to prevent sticking.
Using a round cutter (about 3-4 inches in diameter), cut out circles from the dough.
Sprinkle a baking sheet with cornmeal and place the muffins on the sheet. Sprinkle the tops with additional cornmeal and cover with a clean kitchen towel.
Let the muffins rise in a warm place for 30 minutes or until puffed.
Heat a large, dry skillet or griddle over medium-low heat.
Place the muffins on the skillet (do not grease the skillet) and cook for 6-8 minutes per side or until golden brown and cooked through. Adjust the heat as needed to avoid burning.
Transfer the muffins to a wire rack to cool completely.
For serving, split the muffins with a fork and toast them for a classic English muffin texture.
Nutrition Facts
Calories |
1782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 2424 mg | 105% | |
| Total Carbohydrate | 382.7 g | 139% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 58.6 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 235 mg | 18% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1200 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
