Low Sodium English Breakfast Muffin
Transform your mornings with this wholesome Low Sodium English Breakfast Muffin recipe—a healthier spin on the classic favorite. Crafted with a blend of all-purpose and whole wheat flours, this recipe incorporates honey for natural sweetness and non-fat dry milk powder for added richness, all while keeping sodium levels minimal. These golden, griddle-cooked muffins boast a soft, airy texture and a perfect crust, thanks to a light dusting of cornmeal. They’re an ideal base for breakfast sandwiches or a subtle yet satisfying partner to your jams and spreads. With just a few simple ingredients and a bit of patience for dough rising, you’ll have a batch of freshly made, heart-healthy English muffins ready to elevate your breakfast table. Perfect for meal prep or enjoying fresh off the griddle!
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Ingredients
- 2.5 cups All-purpose flour
- 0.5 cup Whole wheat flour
- 2.25 teaspoons Instant yeast
- 1.25 cups Warm water
- 2 tablespoons Unsalted butter (melted)
- 1.5 tablespoons Honey
- 0.25 cup Non-fat dry milk powder
- 0.25 cup Cornmeal
Directions
Step 1
In a large mixing bowl, whisk together the all-purpose and whole wheat flour, instant yeast, and non-fat dry milk powder.
Step 2
In a separate bowl, mix the warm water, melted unsalted butter, and honey. Ensure the honey is fully dissolved.
Step 3
Create a well in the center of the dry ingredients, and pour the wet mixture into it. Stir well with a wooden spoon until the dough starts to come together.
Step 4
Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic.
Step 5
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about an hour or until it has doubled in size.
Step 6
Once risen, punch down the dough, and turn it out onto a floured surface. Roll it out to about 1/2 inch thickness.
Step 7
Using a biscuit cutter or a round glass, cut out circles about 3 inches in diameter. Re-roll scraps and repeat until all dough is used.
Step 8
Sprinkle a generous amount of cornmeal on a baking sheet and place the cut muffins on top. Sprinkle additional cornmeal on top of the muffins.
Step 9
Cover with a damp cloth and let them rest for another 20 minutes.
Step 10
Preheat a griddle or a large frying pan over low heat. Lightly grease the pan with a non-stick spray or a small amount of unsalted butter.
Step 11
Cook the muffins for about 7-10 minutes on each side or until they are golden brown and have a firm crust.
Step 12
Remove from the pan and let them cool on a wire rack. Split open with a fork and toast if desired before serving.
Nutrition Facts
| Serving size | (808.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1914.0 |
| Total Fat 29.4g | 0% |
| Saturated Fat 15.5g | 0% |
| Cholesterol 62mg | 0% |
| Sodium 173.1mg | 0% |
| Total Carbohydrate 357.4g | 0% |
| Dietary Fiber 21.1g | 0% |
| Total Sugars 43.3g | |
| Protein 57.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 463.4mg | 0% |
| Iron 18.2mg | 0% |
| Potassium 1237.1mg | 0% |
Source of Calories