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In a large bowl, dissolve the yeast in the water. Add the sugar, salt and dry milk and bland. Add half the flour and whisk for 1 minute. Set the mixture aside for 1 hour, or until the sponge falls back on itself. Beat in the oil. Add the remaining flour and mix well. Add extra flour if necessary to make a fairly stiff dough. With floured hands cut out about 20 four-ounce pieces of dough and form them into 3-inch patties. Place the patties on a greased cookie sheet and let rise about half and hour, or until they are doubled in bulk. Preheat griddle to 325 to 350 F and cook approximately 7 minutes per side. For Cinnamon-Raisin English Muffins: Add 1 tbs. cinnamon and 1 cup raisins with the remaining flour. For whole wheat English muffins: Substitute "crunchy whole wheat flour mix" for white flour: : 2 cups whole wheat flour : 2 cups cracked wheat flour : 4 cups unbleached white flour
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|Serving Size: 1 Muffin (270g)|
|Recipe Makes: 20 Muffins|
|Calories from Fat: 48 (5%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0.6mg||0 %|
|Sodium 22.3mg||1 %|
|Potassium 361.3mg||10 %|
|Total Carbohydrate 197g||58 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 189.8g|
|Protein 27.6g||39 %|
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Calories per serving: 966
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