Hi-Fiber English Sourdough Muffins

If you like a sourdough taste to your bread give these  English Muffins a try.  This recipe comes from King Arthur Flour’s Baking Sheet with a points value of 3 per muffin and 4 grams of fiber.  Yes, this baking publication is now posting Weight Watcher’s Points Plus on all of their recipes.  All kinds of “good for you” ingredients will give your day a good start…

Starter:

You can purchase this starter from King Arthur Flour; a favorite source for a lot of my baking needs, particularly the hard-to-find ingredients.  The only disadvantage to making sourdough is that you either have to use it or feed it every week.   It does not take long to go bad and then can no longer be used.  That’s why I have purchased it several times over the years.  King Arthur Flour sends you complete directions on starting and maintaining your starter.

Flour and water are added to the sourdough starter.

The sourdough starter is now ripe and ready for a recipe.

IMG_1219

Hi-Fiber English Sourdough Muffins

  • 1/2 cup sourdough starter
  • 1/2 cup water
  • 1 cup King Arthur Unbleached White Whole Wheat Flour
  • 1 tsp. instant yeast
  • 1 tsp. sugar

Combine the sourdough starter ingredients, cover and let rest at room temperature for at least 4 hours or overnight.

Dough:

  • 3/4 cup buttermilk, at room temperature
  • 2 tbsp. honey
  • 1/2 cup King Arthur Unbleached Bread Flour
  • 1/2 tsp. salt
  • 2 tbsp. oat bran
  • 1 tbsp. ground flax seed or flax flour
  • 1/4 cup Semolina flour plus additional for sprinkling on griddle and muffins

When you are ready to bake, add the buttermilk and honey into the starter and mix well.  Combine the bread flour, salt, oat bran, ground flax and semolina flour and stir into the starter.

Heat the griddle to 325°F; see Kitchen Gadgets -Griddles.  Grease your griddle and  8 English muffin rings; place them on the griddle.  Sprinkle the inside of each muffin ring with a little semonlina.

Place 1/4 cup of batter in each ring, bringing the batter out to the edges.  Bake for 10 to 15 minutes until you see bubbles on the top and the edges are looking dry and pulling away from the rings.  Sprinkle the tops of each muffin with more semolina and flip over.  Leave the rings on to help the muffins bake through; cook for another 10 minutes.

Remove the rings and test for doneness by poking them in the side with an instant-read thermometer; see Kitchen Gadgets – Instant-Read Thermometers. When the centers are 200°F, they are done.

Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2012/02/23/hi-fiber-english-muffins/  

The English Muffins are just starting to bake.

Very tasty and good for you too!

One thought on “Hi-Fiber English Sourdough Muffins

  1. Pingback: Sourdough Saturday – Best Ever Oatmeal Bread « WineBarrelGourmet’s Blog

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