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ENGLISH MUFFINS
Makes About 10 Large Muffins
Ingredients:
2 Cups Whole Wheat Flour
1 Cup Soy Flour
Cornmeal enough to sprinkle on cookie sheet and
on top of muffins.
1 Tbsp. Yeast with No Preservatives
1 Tbsp. Carob Syrup
½ tsp. Molasses
½ Cup Warm Water
½ Cup Soymilk
¼ Cup Soy Oil
Directions:
Preheat oven to 375 degrees.
In a large bowl, dissolve the carob syrup in warm water.
Then add the yeast and let stand for 5 minutes.
Scald the soymilk and let it cool.
Then add the milk and oil to yeast.
Slowly add flour, Soy Flour first.
Mix well until dough stiffens.
Knead on floured surface.
Place in lightly oiled bowl.
Cover and let dough rise for 1 hour.
Punch down and knead again.
Cover and let rise another 30 minutes.
Punch down again and shape into 10 balls.
Flatten balls and place on an un-greased cookie sheet
sprinkled with cornmeal. Let rise 1 more hour.
Bake for 10 minutes on each side.
Makes About 10 Large Muffins
Ingredients:
2 Cups Whole Wheat Flour
1 Cup Soy Flour
Cornmeal enough to sprinkle on cookie sheet and
on top of muffins.
1 Tbsp. Yeast with No Preservatives
1 Tbsp. Carob Syrup
½ tsp. Molasses
½ Cup Warm Water
½ Cup Soymilk
¼ Cup Soy Oil
Directions:
Preheat oven to 375 degrees.
In a large bowl, dissolve the carob syrup in warm water.
Then add the yeast and let stand for 5 minutes.
Scald the soymilk and let it cool.
Then add the milk and oil to yeast.
Slowly add flour, Soy Flour first.
Mix well until dough stiffens.
Knead on floured surface.
Place in lightly oiled bowl.
Cover and let dough rise for 1 hour.
Punch down and knead again.
Cover and let rise another 30 minutes.
Punch down again and shape into 10 balls.
Flatten balls and place on an un-greased cookie sheet
sprinkled with cornmeal. Let rise 1 more hour.
Bake for 10 minutes on each side.
