Homemade Light wheat English Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Dry/Yeast Mixture:- 2 cups flour - 2 Tbsp splenda-2 tsp salt -1 pkg dry yeast Liquid Mixture: - 1 3/4 cups non-fat milk - 1/4 cup water - 1 Tbsp promise-1-2 cups additional whole wheat flour -1/4 egg substitute-cornmeal for dusting
In a large bowl, stir together the white flour, splenda, salt and yeast... set this aside. In a small sauce pan, heat the milk, water, and promise until very warm (about 120*-130*F).
Add this gradually to the dry mixture and beat on medium speed in a stand up mixer for 2-3 minutes. Add egg substitute and 1 cup of wheat flour, and beat on high for 2 minutes. Continue to add small amounts of wheat flour so that a soft dough forms. Remove this dough from the bowl, and knead until it is smooth and elastic. If the dough is too sticky, add small amounts of flour. Place back in the bowl, cover, and let rise until it doubles... about one hour.
After it's doubled, punch it down like it called your spouse fat, cover, and let it rise back again... about 45 minutes. Punch it down again like it didn't learn it's lesson :) On a lightly floured surface, roll out the dough until 1/2" thickness. With a 3/4" round cutter, cut out the muffins.
Sprinkle a cookie sheet with cornmeal, and place the muffins about 1" apart from each other. Sprinkle the tops with more cornmeal. Cover and let rise again for another 45 minutes... I know but they need it.
Over low heat, lightly grease a griddle or a heavy skillet. Once the surface is hot, place the muffins with a metal spatula - be careful not to damage or deflate them - on the griddle. They will expand both up and outwards as they cook on each side. Flip over each muffin as they brown, but don't let them burn... they will get too crunchy. This takes about 5 minutes a side. Make sure each side is evenly brown, and cool them on wire racks. This recipe makes anywhere from 20-24 muffins, depending on how thick they are.
Number of Servings: 24
Recipe submitted by SparkPeople user KITCORPS.
Add this gradually to the dry mixture and beat on medium speed in a stand up mixer for 2-3 minutes. Add egg substitute and 1 cup of wheat flour, and beat on high for 2 minutes. Continue to add small amounts of wheat flour so that a soft dough forms. Remove this dough from the bowl, and knead until it is smooth and elastic. If the dough is too sticky, add small amounts of flour. Place back in the bowl, cover, and let rise until it doubles... about one hour.
After it's doubled, punch it down like it called your spouse fat, cover, and let it rise back again... about 45 minutes. Punch it down again like it didn't learn it's lesson :) On a lightly floured surface, roll out the dough until 1/2" thickness. With a 3/4" round cutter, cut out the muffins.
Sprinkle a cookie sheet with cornmeal, and place the muffins about 1" apart from each other. Sprinkle the tops with more cornmeal. Cover and let rise again for another 45 minutes... I know but they need it.
Over low heat, lightly grease a griddle or a heavy skillet. Once the surface is hot, place the muffins with a metal spatula - be careful not to damage or deflate them - on the griddle. They will expand both up and outwards as they cook on each side. Flip over each muffin as they brown, but don't let them burn... they will get too crunchy. This takes about 5 minutes a side. Make sure each side is evenly brown, and cool them on wire racks. This recipe makes anywhere from 20-24 muffins, depending on how thick they are.
Number of Servings: 24
Recipe submitted by SparkPeople user KITCORPS.
Nutritional Info Amount Per Serving
- Calories: 81.8
- Total Fat: 0.5 g
- Cholesterol: 0.4 mg
- Sodium: 211.8 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 1.5 g
- Protein: 3.3 g
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