Mmm homemade whole wheat English muffins. The ones at the store claim to be “healthy” but then have like fifty ingredients. These? 100 calories and zero hard-to-pronounce ingredients. Two words: real food. The flour can be changed to make them gluten free 🙂
Recipe:
Ingredients-
1 1/2 c warm water
2tsp active dry yeast
2 1/2 c whole wheat flour (or flour of choice)
1 tsp baking soda
1tsp salt
1/2 c non-dairy milk (almond, soy, etc.)
1 tbsp. sugar, splenda, or stevia (optional)
Directions-
1. in a small bowl, combine yeast packet, sugar, and warm water. set aside
2. In a medium bowl, add flour. Then add 1/2 cup warm non-dairy milk and yeast-water mixture and stir until combined.
3. cover mixture with a towel or plastic wrap and let sit for 45 minutes. (don’t be worried if it doesn’t rise, mine didn’t either)
4. Pre-heat oven to 350 f
5. Using a large muffin pan or a whoopee pie pan, spray with cooking spray and then scoop 1/4 c at a time into each slot. put in the oven for 3-5 minutes (whoopee pan) or 5-8 minutes (if using muffin pan). The shorter, the better.
6. THIS IS THE TRICKY PART. Get out a skillet and put it on low heat/ spray it. Transfer your dough from the muffin pan to the skillet. I basically just turned the tray upside down, crossed my fingers and prayed they landed in the skillet! haha.
7. cook on low heat 8-10 minutes (if you burn before 8 minutes, turn down the heat) and then flip and do the same for the other side.
8. let cool completely and serve or freeze!
Makes 10 muffins 105cal each!
RUNRISSARUN 