High Protein Sourdough English Muffins
Elevate your breakfast game with these High Protein Sourdough English Muffins, a wholesome twist on a classic favorite. Crafted with a combination of all-purpose and whole wheat flours, these muffins are packed with unflavored whey protein powder and egg whites for a nutrient-dense start to your day. The tangy complexity of an active sourdough starter pairs beautifully with a hint of honey, while a light dusting of cornmeal gives them their signature texture. Slow fermentation ensures a soft, airy interior, and cooking them on a skillet creates that perfect golden crust. Whether toasted and topped with avocado or slathered with your favorite jam, these protein-rich English muffins are ideal for meal prep and can be easily frozen for convenience. They're the perfect balance of flavor, nutrition, and versatility!
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Ingredients
- 120 g Active sourdough starter
- 300 g All-purpose flour
- 50 g Whole wheat flour
- 30 g Whey protein powder (unflavored)
- 1 tsp Salt
- 15 g Honey
- 40 g Egg whites
- 180 ml Milk (dairy or unsweetened plant-based)
- 20 g Cornmeal
- 10 ml Olive oil
Directions
Step 1
In a large bowl, combine the active sourdough starter, milk, honey, and olive oil. Mix until fully blended.
Step 2
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, whey protein powder, and salt.
Step 3
Gradually add the dry ingredients to the wet mixture, stirring with a spoon or dough whisk until a shaggy dough forms.
Step 4
Add the egg whites to the dough and knead for 7-10 minutes until the dough becomes smooth and elastic. You can knead by hand or use a stand mixer with a dough hook.
Step 5
Cover the bowl with a damp cloth and let the dough rest at room temperature for 4-6 hours, or until it has doubled in size. If your kitchen is cool, this may take longer.
Step 6
Once the dough has risen, turn it out onto a lightly floured surface. Roll it out to approximately 2 cm thick and use a round cutter (8-10 cm diameter) to cut out muffin shapes.
Step 7
Dust a baking tray with cornmeal and place the cutouts on it. Sprinkle a little cornmeal on top. Cover with a cloth and let rise for another 30-45 minutes.
Step 8
Heat a large skillet or griddle over low heat. Lightly grease with oil or nonstick spray. Carefully transfer the muffins onto the skillet, ensuring there is space between them for expansion.
Step 9
Cook the English muffins for 5-6 minutes on each side, or until golden brown and cooked through. Be sure to cook on low heat to prevent burning while allowing the middle to cook fully.
Step 10
Cool the muffins on a wire rack before slicing. Serve immediately or store in an airtight container for up to 5 days. For longer storage, freeze and toast as needed.
Nutrition Facts
| Serving size | (773.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1745.7 |
| Total Fat 18.0g | 0% |
| Saturated Fat 4.5g | 0% |
| Polyunsaturated Fat 0.9g | |
| Cholesterol 19.1mg | 0% |
| Sodium 2561.8mg | 0% |
| Total Carbohydrate 318.5g | 0% |
| Dietary Fiber 16.9g | 0% |
| Total Sugars 23.7g | |
| Protein 74.7g | 0% |
| Vitamin D 76.1IU | 0% |
| Calcium 449.9mg | 0% |
| Iron 17.3mg | 0% |
| Potassium 1088.1mg | 0% |
Source of Calories