LowProRecipes.com

English muffins

Yield

Number of servings: 12
Serving size: 1 english muffin

Ingredients

  • 2 tsp (10 ml) sugar
  • 1 ¾ cup (425 ml) warm water
  • 6 g (1 ½ tsp) traditionnal yeast
  • 2 Tbsp (30 ml) olive oil
  • 350 g (3 ½ cups) Wheat starch (0454 or 2203)
  • 60 g (1/3 cup) Métamucil (or 30 g whole psyllium husk - 1/3 cup)
  • ½ tsp (2,5 ml) salt
  • 1 Tbsp (5 ml) baking powder

Preparation

  • In a bowl, mix warm water, sugar and yeast. Let stand for 5-10 minutes to activate the yeast.
  • Meanwhile, mix together the wheat starch, Metamucil, salt and baking powder.
  • When the yeast is activated, add oil to the mix. Make a well in center of dry ingredients. Pour the liquid ingredients. Mix well. Knead the dough for a few minutes.
  • Place in an oiled bowl and let rise for 25-30 minutes with humidity (Heat a cup of water in the microwave oven, it creates the perfect humid place to let the dough rise).
  • Once rised, roll the dough so that it is approximately 1 cm (1/2 inch) thick. Using a round cookie cutter, cut a disk of about 8 cm (3 inches) in diameter. Repeat to use all the dough. In a lightly oiled skillet heated to low-medium heat, place the dough discs. Cover the pan with a lid (to keep moisture inside). Cook for about 3-4 minutes on each side. Turn halfway through cooking.

From www.cambrookefoods.com

Nutritional facts

  • Energy
    151 kcal
  • Protein
    0.3 g
  • PHE
    10 mg
  • TYR
    7 mg
  • LEU
    17 mg
  • VAL
    14 mg
  • ILE
    11 mg
  • MET
    4 mg
  • LYS
    18 mg
  • Energy
    1809 kcal
  • Protein
    3.5 g
  • PHE
    126 mg
  • TYR
    82 mg
  • LEU
    207 mg
  • VAL
    163 mg
  • ILE
    127 mg
  • MET
    46 mg
  • LYS
    214 mg
© Genevieve Lafrance 2020