Low Fat Sourdough English Muffins
Discover the perfect balance of tangy sourdough flavor and health-conscious baking with these Low Fat Sourdough English Muffins. Made with a combination of all-purpose and whole wheat flour, non-fat milk, and sweetened lightly with honey, this recipe offers a lighter twist on the classic breakfast favorite. Fermented overnight for maximum flavor, these muffins boast a delicate, airy texture that’s soft on the inside and golden brown on the outside. The use of cornmeal ensures a signature crispy crust, while the stovetop cooking method eliminates the need for added oil. Ideal for toasting, these versatile muffins are perfect for topping with jam, butter, or poached eggs. With just 30 minutes of active prep time, this recipe is your go-to for a wholesome, homemade breakfast that’s as nutritious as it is delicious.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 120 grams Active sourdough starter
- 300 grams All-purpose flour
- 100 grams Whole wheat flour
- 300 milliliters Non-fat milk
- 6 grams Salt
- 20 grams Honey
- 3 grams Baking soda
- 30 grams Cornmeal
Directions
Step 1
In a large mixing bowl, combine the active sourdough starter, non-fat milk, honey, all-purpose flour, and whole wheat flour. Stir until a sticky dough forms.
Step 2
Cover the bowl with a kitchen towel or plastic wrap and let the dough rest for 30 minutes at room temperature to allow the flour to hydrate.
Step 3
After 30 minutes, add the salt to the dough and knead it by hand or with a dough hook in a stand mixer for 5-7 minutes until the dough becomes smooth and elastic. The dough should be slightly sticky but manageable.
Step 4
Transfer the dough to a lightly greased bowl and cover it tightly. Let it rest overnight (8-12 hours) at room temperature to ferment and develop flavor.
Step 5
The next day, sprinkle a clean surface with cornmeal and turn the dough onto it. Roll the dough out to about 1/2-inch thickness.
Step 6
Using a round cutter (3 to 3.5 inches in diameter), cut out circles of dough and transfer them to a baking sheet sprinkled with cornmeal. Re-roll any scraps of dough and continue cutting circles until all the dough is used.
Step 7
Cover the muffins with a clean kitchen towel and let them proof for 1-2 hours at room temperature, until they puff up slightly and feel airy to the touch.
Step 8
Preheat a large skillet or griddle over low heat. Lightly grease the surface with a small amount of nonstick cooking spray or use a nonstick pan to avoid adding oil.
Step 9
Place the proofed dough rounds onto the skillet or griddle, ensuring there is space between each one. Cook for 5-6 minutes on one side, or until golden brown.
Step 10
Carefully flip the muffins and cook for another 5-6 minutes on the other side. If necessary, reduce the heat to avoid burning while ensuring the muffins cook through the center.
Step 11
Transfer the cooked muffins to a wire rack to cool completely. Use a fork to split the muffins before toasting and serving.
Nutrition Facts
| Serving size | (889.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1768.4 |
| Total Fat 6.8g | 0% |
| Saturated Fat 1.2g | 0% |
| Cholesterol 6.3mg | 0% |
| Sodium 3325.7mg | 0% |
| Total Carbohydrate 368.9g | 0% |
| Dietary Fiber 23.7g | 0% |
| Total Sugars 32.9g | |
| Protein 58.3g | 0% |
| Vitamin D 126.8IU | 0% |
| Calcium 461.7mg | 0% |
| Iron 19.4mg | 0% |
| Potassium 1288.1mg | 0% |
Source of Calories