Low Fat Cinnamon Raisin English Muffins
Indulge in the warm, comforting flavors of homemade **Low Fat Cinnamon Raisin English Muffins**, a wholesome twist on a breakfast classic. These fluffy, golden muffins are made with a blend of whole wheat and all-purpose flour, infused with aromatic cinnamon, and studded with sweet, plump raisins for a delightful burst of natural sweetness in every bite. Perfectly leavened with instant yeast and lightly cooked on a stovetop griddle, they boast a satisfyingly chewy texture with a touch of crunch from the cornmeal-dusted exterior. Ideal for a low-fat breakfast or snack, these muffins are sweetened naturally with honey and made with skim milk for a lighter, guilt-free option. Whether slathered with your favorite spread or enjoyed on their own, these English muffins are a heartwarming addition to your day. Embrace the joy of homemade baked goods with this easy recipe, ready to fill your kitchen with tantalizing aromas and your plate with healthy goodness.
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Ingredients
- 2 cups Whole wheat flour
- 1 cup All-purpose flour
- 1 packet Instant yeast
- 0.5 teaspoon Salt
- 1 tablespoon Ground cinnamon
- 1 cup Skim milk
- 0.5 cup Water
- 2 tablespoons Honey
- 0.75 cup Raisins
- 3 tablespoons Cornmeal
Directions
Step 1
In a large bowl, mix together the whole wheat flour, all-purpose flour, instant yeast, salt, and ground cinnamon.
Step 2
In a small saucepan, heat the skim milk, water, and honey over low heat until just warm (about 110°F).
Step 3
Gradually add the warm milk mixture to the dry ingredients. Stir until the dough begins to come together.
Step 4
Add raisins to the dough and knead gently for about 5 minutes on a lightly floured surface until smooth and elastic.
Step 5
Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Step 6
Gently punch down the dough to deflate it. Transfer it to a lightly floured surface and roll it out to about a 1/2-inch thickness.
Step 7
Use a round cutter (about 3 inches in diameter) to cut out the muffins, rerolling scraps as needed. You should get about 12 muffins.
Step 8
Sprinkle a baking sheet with cornmeal and place the cut muffins on top. Sprinkle more cornmeal on the tops of the muffins.
Step 9
Cover the muffins with a clean towel and let them rest for 30 minutes in a warm place to rise slightly.
Step 10
Preheat a griddle or large skillet over medium-low heat. Gently place the muffins onto the griddle (you may need to cook in batches) and cook for about 7-8 minutes on each side, or until they are golden brown and cooked through.
Step 11
Allow to cool on a wire rack before splitting and toasting. Enjoy your homemade low-fat cinnamon raisin English muffins with your favorite topping!
Nutrition Facts
| Serving size | (941.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1999.6 |
| Total Fat 7.9g | 0% |
| Saturated Fat 1.4g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 7.3mg | 0% |
| Sodium 1336.2mg | 0% |
| Total Carbohydrate 446.4g | 0% |
| Dietary Fiber 46.7g | 0% |
| Total Sugars 126.8g | |
| Protein 62.9g | 0% |
| Vitamin D 107.4IU | 0% |
| Calcium 585.9mg | 0% |
| Iron 19.2mg | 0% |
| Potassium 2588.8mg | 0% |
Source of Calories