Tina's Whole Wheat Sourdough English Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 142.2
- Total Fat: 0.8 g
- Cholesterol: 0.3 mg
- Sodium: 216.6 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 2.6 g
- Protein: 4.4 g
View full nutritional breakdown of Tina's Whole Wheat Sourdough English Muffins calories by ingredient
Introduction
will need your own sourdough starter (1:1 flour to yogurt) will need your own sourdough starter (1:1 flour to yogurt)Number of Servings: 12
Ingredients
-
1/2 cup starter
1 cup milk
2 cups whole wheat flour
1 tbs sugar
3/4 ts salt
1/2 ts soda
1/2 cup flour (any kind will do)
Directions
Combine starter, milk, and 2 c flour and set at room temp overnight.
Combine sugar, salt, soda, and remaining flour and add to 'rested' milk/flour dough. Mix thoroughly.
Turn dough onto floured board. Kneed 2-3 inches or until no longer sticky. Add flour if necessary. Roll out 3/4 in thick. Cut with cutter or glass into 12 pieces. Place 1 inch apart on cookie sheet sprinkled with cornmeal. Cover and set aside to rise (about 45 min) fry without oil in a non-stick skillet for 8-10 minutes per side. Split and toast.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user CNIPPER7.
Combine sugar, salt, soda, and remaining flour and add to 'rested' milk/flour dough. Mix thoroughly.
Turn dough onto floured board. Kneed 2-3 inches or until no longer sticky. Add flour if necessary. Roll out 3/4 in thick. Cut with cutter or glass into 12 pieces. Place 1 inch apart on cookie sheet sprinkled with cornmeal. Cover and set aside to rise (about 45 min) fry without oil in a non-stick skillet for 8-10 minutes per side. Split and toast.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user CNIPPER7.