Muffin Tin Challah – a delicious recipe with all-purpose, nonfat milk, light margarine, egg, splenda sugar substitute, yeast. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl dissolve sugar in water and add yeast, wait until it foams.
2
Add about a cup of flour, Splenda, egg and butter.
3
Mix well.
4
Add salt and about 1/2 cup of flour.
5
Mix dough in the bowl with your hand, adding the remaining 1/4 cup of flour if necessary.
6
*You can knead it on a floured surface but I like to work with a wetter dough as it makes a more moist brea, which makes it hard to keep from sticking to the board
7
Once the dough is smooth, shiny and elastic, cover it with plastic wrap and let rise until doubled, about 1 hour.
8
At this point, preheat your overn to 400u00b0F.
9
Spray a six cup muffin tin with non stick cookign spray.
10
Divide dough into 6 even balls and place in muffin cups.
11
Let rise again for 30 minutesBrush with milk.
12
Bake for 20-25 minutes.
294
kcal
Calories
4
g
Fat
55
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 3/4 cups all-purpose flour, 1/2 cup nonfat milk, warm, 2 tablespoons fleishmanns light margarine, melted and cooled, 1 medium egg, and more.
Yes, Muffin Tin Challah falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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