Low Fat English Muffins Recipes

ENGLISH MUFFINS

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
• Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
• Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.

BASIC LOW-FAT MUFFINS

Steps:

• Turn on the oven to 180°C - 350°F Grease lightly a muffin cups.
• In a large mixing bowl combine flour with cornstarch, baking powder and sugar.
• Stir.
• In another bowl beat egg whites until fluffy, gradually add milk and oil.
• Add vanilla extract.
• Stir in the flour mixture. Do not overbeat the batter.
• At this point you can add any other extra ingredient you like: nuts, raisins, chocolate chips --
• Fill the muffin cups about 3/4 full.
• Bake in the preheated oven about 25-30 minutes.
• Do not open the oven for the first 20 minutes. After that time you can check if muffins are ready by insering a toothpick in the center of the muffins. If it comes out clean, they are ready.

LOW-FAT BREAKFAST MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 12 standard muffin cups with cooking spray.
• Place cereal in a resealable plastic bag. Crush slightly with a rolling pin to make 1 1/2 cups.
• Mix crushed cereal, flour, brown sugar, baking powder, and baking soda together in a large bowl. Stir in mashed bananas, milk, egg whites, applesauce, raisins, and chocolate chips until batter is just moistened. Divide batter evenly among muffin cups.
• Bake in the preheated oven until golden brown, 18 to 22 minutes. Let stand for 2 minutes in the pan before removing to a cooling rack. Serve warm if desired.

LOW FAT ENGLISH MUFFINS

Steps:

• In a large mixing or mixer bowl measure 3 cups flour, and the dry ingredients.
• Stir to blend together.
• Add the butter to the hot water and pour into the dry ingredients.
• Beat for 2 minutes with the mixer flat beater, or 150 strokes with a wooden spoon.
• Add the egg.
• Stir in the remaining flour, 1/4 c at a time, until the dough is a rough, shaggy mass.
• If using a mixer, change to the dough hook.
• Turn the dough onto a floured work surface and knead with a strong push-turn-fold motion until the dough is smooth, elastic, and feels alive under your hands.
• Inthe mixer, the dough will clean the sides of the bowl and form a ball around the hook and move with it.
• If the dough sould continue to be sticky, add liberal sprinkles of flour.
• Knead for 10 minutes.
• Pat the ball of dough with lightly greased fingertips and place in a bowl.
• Cover with plastic wrap and set aside at room temperature to double in size, about 1 hour.
• Punch down the dough, knead for 30 seconds, and set aside to rest for 1 minutes.
• Sprinkle the work surface with cornmeal and turn the dough onto it.
• Roll out the dough until it is 1/4" thick.
• If it resists the rolling pin and pulls back, let it rest for 1 or 2 minutes.
• Cut into 3" round (4" for eggs Benedict) with a cookie cutter.
• Sprinkle the work surface with cornmeal and put the rounds under a towel.
• Let rise until they are doubled in size to about 1/2" thick, 45 minutes.
• Heat the electric griddle to 325 deg.
• Bake the muffins for 2 min on each side.
• Do not cook fast each side.
• Remove muffins fromt the griddle ro baking sheet.
• Cool on a metal rack before toasting.
• Pull apart with the tines of a fork, or the fingers, to toast.
• These freeze well and keep for months in the deep freeze at 0 deg.