Makes 16 muffins

Ingredients

• 3 cups bread flour
• 1 Tbsp sugar
• 1/4 oz active dry yeast
• 1 tsp. salt
• 3/4 cup water
• 2 Tbsp canola oil
• 1 egg
• 1 Tbsp cider vinegar
• 1/2 cup shredded cheddar cheese
• 4 Tbsp cornmeal

Directions

• Combine 2 cups flour, sugar, yeast and salt in mixing bowl;
• Add oil and water, beat on medium speed;
• Add egg and vinegar;
• Beat on high for 2 minutes;
• Stir in cheese and enough remaining flour to make dough stiff;
• Turn onto a floured surface;
• Knead until dough is smooth and no longer sticky, about 2 minutes;
• Roll dough to about 1/2-inch thickness;
• Cut with a 3-inch round cutter;
• Roll scraps;
• Heat ungreased griddle to 325°;
• Coat baking sheet with nonstick cooking spray and sprinkle with 2 Tbsp cornmeal;
• Place muffins about 2 inches apart on pan;
• Sprinkle tops with remaining cornmeal;
• Cover and let rise until doubled, about 1 hour;
• Cook muffins, turning every 5 minutes, until golden brown, approximately 20 minutes;
• Remove to wire racks to cool;

Calories: 128
Fat: 3 grams
Carbohydrates: 21 grams
Exchanges: 1.5 Starch/Bread; .5 Fat