Ingredients for Muffin Tin Challah
- All Purpose Flour
- Nonfat Milk
- Light Margarine
- 1 large egg
- Sugar Substitute
- Dry Yeast
- 1/4 cup granulated sugar
- 1 teaspoon salt
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How to Make Muffin Tin Challah
- In a large bowl, dissolve 1/4 cup granulated sugar in 1/2 cup warm water. Add 2 teaspoons active dry yeast and let stand until foamy (about 5-10 minutes).
- Add 1 cup all-purpose flour, 1/4 cup Splenda (or other granulated sugar substitute), 1 large egg, and 1/4 cup (1/2 stick) unsalted butter, melted.
- Mix well with a wooden spoon or spatula until just combined.
- Add 1 teaspoon salt and 1/2 cup all-purpose flour.
- Mix the dough in the bowl with your hands, adding the remaining 1/4 cup flour if necessary to form a slightly sticky dough.
- Lightly flour your work surface only if needed; a slightly wetter dough yields a moister bread. Knead for 5-7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- Preheat your oven to 400°F (200°C).
- Spray a six-cup muffin tin with non-stick cooking spray.
- Divide the dough into 6 equal portions and gently shape into balls. Place each ball into a muffin cup.
- Let rise again for 30 minutes. Brush the tops with milk or an egg wash.
- Bake for 20-25 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
29g
Fat
1g
Carbs
12g
