Cheddar English Muffins

Uses less fat ,sugar or salt than traditional.

In mixing bowl combine 2 cups flour , sugar , yeast and salt.

Add water and beat medium speed 2 minutes.

Add egg and vinegar.

Beat on high for 2 minutes.

Stir in chesse and enough remaining flour to form a stiff dough.

Turn onto floured surface kneading until dough is smooth and not sticky , about 2 minutes.

Roll to half inch thickness.

Cut with 3 inch round cutter.

Grease baking sheet and sprinkle with 2 tbsp cornmeal.

Place muffins on sheet and cover with remaining cornmeal.

Cover and let rise til double , about 1 hour.

Heat ungreased griddle or electric skillet to 325f.

Cook muffins 20-25 minutes , turning every 5 minutes.

Remove to cool.

Split and toast if desired.

bread flour, sugar, active dry yeast, salt, warm water, canola oil, egg, vinegar, cheddar cheese, cornmeal