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Clean Eating English Muffins

Clean Eating English Muffins

A wonderful, clean alternative to the usual, white-flour English muffins!

Course Breads
Cuisine American, English
Prep Time 20 minutes
Cook Time 30 minutes
Rising Time 1 hour
Total Time 50 minutes
Yield 24 muffins
Calories 94 kcal
Author The Gracious Pantry

Ingredients

  • 4 cups whole wheat pastry flour (affiliate link) (+ 1 cup on reserve)
  • 1 tsp. salt
  • 1 tbsp. olive oil
  • 2 cups milk (any type - I used almond milk) - warmed to between 105-115 degrees F.
  • 3/4 oz. packet active dry yeast
  • 1/4 cup brown rice flour (or cornmeal)
US Customary - Metric

Instructions

  1. Warm the milk (I did this in the glass measuring cup), and pour in the yeast. Set aside and allow to foam a bit before using.

  2. In a large mixing bowl, blend the 4 cups of flour and salt. Add the oil, but don't bother stirring until you are ready add the milk.

  3. When you have a nice bit of foam on top of the milk, pour the milk and foam into the flour. Stir with a wooden spoon until it gets too thick to stir.

  4. Knead.

  5. The goal with this dough is to get a, "just-barely" sticky dough that is smooth and soft in texture. Your dough will still be pretty sticky at this point. Add that extra 1 cup of flour, 1/4 cup at a time, kneading after every addition. DO NOT dump in the entire cup because you may not need it all (though you most likely will). Plus, doing a 1/4 cup at a time allows for the necessary amount of kneading.

  6. When you have a nice, soft ball of dough, cover it with a nice, thin coat of olive oil to keep it from drying out while it rises.

  7. Put it back in the mixing bowl, cover with a towel and let sit in a warm area for 1 hour. (I put mine in my stove - heat OFF)

  8. Punch the dough down and give it another brief kneading. Just a few flops of the dough are fine.

  9. Sprinkle the rice flour or cornmeal lightly over your work surface. Put your dough on the work surface and roll with a rolling pin until it's about 1/2 inch thick.

  10. Cut out the muffins. I used one of Mini Chef's plastic cups, but you can also buy cutters that do this.

  11. Place the cut out muffins on a cookie sheet, spray them with a very light coat of olive oil, sprinkle tops with a light dusting of rice flour or cornmeal, cover with a towel and allow to rise for another 30 minutes in a warm area.

  12. Using an UNgreased pan, place as many muffins as you can comfortably fit, in the pan.

  13. IMPORTANT: These cook on your STOVE TOP on LOW heat for a long time. Do NOT raise the heat to try and cook them faster. All you will get are burnt outsides and raw insides. Time is key. I cooked mine for about 15-20 minutes on each side. Test yours to adjust cooking time as needed.

Recipe Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition Facts
Clean Eating English Muffins
Amount Per Serving (1 muffin)
Calories 94 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 2mg1%
Sodium 89mg4%
Potassium 112mg3%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
Vitamin A 35IU1%
Calcium 30mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.