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Recipe Category: Muffins
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Ingredients
- 1/2 cup (120 ml) warm water
- 1/2 cup (115 g) yogurt
- 1 teaspoon salt
- 2/3 cup (70 g) vital wheat gluten
- 1/4 cup (45 g) psyllium husks
- 2 tablespoons (14 g) raw wheat germ
- 1/4 cup (25 g) wheat bran
- 1/2 cup (60 h) oat flour
- 1/2 cup (65 g) vanilla whey protein powder
- 1 1/2 teaspoons yeast
Method
- Put the ingredients in your bread machine in the order given and run until the end of the rise cycle
- Remove the dough from the machine
- Using just enough oat flour on your work surface to keep the dough from sticking, pat the dough out so its 1/2 inch 1 cm thick
- Using a tin can with both ends removed as a cutter (a tuna can works well), cut rounds from the dough
- Cover them with a clean cloth, set them aside in a warm place, and let them rise for about 1 hour or until they’ve doubled in bulk
- Heat a heavy skillet or griddle over medium-low heat
- Scatter the surface lightly with wheat germ to prevent sticking and place as many muffins in the skillet as will fit easily
- Let the muffins cook for about 6 minutes per side or until they’re browned
- Eat these just like you would regular English muffins- split them, toast them, and butter them
Makes About 6 muffins, or 12 servings
- Each with 13 grams of carbohydrates and 6 grams of fiber, for a total of 6 grams of usable carbs and 14 grams of protein
- Analysis does not include butter
Full List of Muffins Recipes
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