English Muffins Recipe - Low Carb & Healthy
Low carb recipe for English Muffins which belongs to the Breads recipe category.
- cup (120 ml) warm water
- cup (115 g) yogurt
- 1 teaspoon salt
- cup (70 g) vital wheat gluten
- cup (45 g) psyllium husks
- 2 tablespoons (14 g) raw wheat germ
- cup (25 g) wheat bran
- cup (60 h) oat flour
- cup (65 g) vanilla whey protein powder
- 1 teaspoons yeast
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 it's inch (1.
3 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.
About 6 muffins, or 12 servings
Each with 13 grams of carbohydrates and 6.5 grams of fiber, for a total of 6.5 grams of usable carbs and 14 grams of protein. Analysis does not include butter.