Low Fat English Muffins Recipes

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.

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.

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.