English Muffins

By • October 12, 2014 0 Comments

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Author Notes: Deliciously nutty and low carb english muffins.fitlexyskitchen

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Serves 20

  • 2 cups Spelt Flour
  • 3 cups Ground Flaxseed
  • 1 packet Active Dry Yeast
  • 1 cup Warm Water (110 Degrees)
  • 3 tablespoons Honey
  • 1 teaspoon Baking Soda
  • 2 Egg
  • 1/4 cup Coconut Oil
  • 2 teaspoons Salt
  • Semolina Flour (For dusting the pan)
  1. In a large mixing bowl combine all dry ingredients and until well incorporated. Next, add in eggs, coconut oil, honey, and water. Mix for about 5 minutes.
  2. On a floured surface, take out dough and knead mixture until it becomes less sticky and more elastic. Then roll out into 1 ½ inch thickness, cut with a 2’ biscuit cutter (18-20 muffins).
  3. On an oiled baking sheet let the muffins rise in a warm place for an hour. Next, preheat oven to 350 degrees. Then in a large skillet over medium high heat pour in 1 teaspoon of olive oil and smear around with a paper towel (you want this for the nice brown color on the muffin).
  4. Working in batches, place 5-6 muffins and cook on each side until nice and brown (5-6 minutes). Repeat process until all muffins are cooked.
  5. Line two baking sheets with a bit of semolina flour and place the english muffin on. Bake for 8 to 10 minutes. Enjoy!

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