SPELT MUFFINS
Tasty and healthful. They're very moist and will change your opinion about spelt! I often change the fruit I add to this recipe, depending upon what I have. Shredded carrot and raisin is a great combo, or crystalized ginger and pear, or apple walnut, etc. Recipe works well without the banana, too.
Provided by Veggie LuvR
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Mix all dry ingredients together in a large bowl.
- Add the eggs, applesauce or yogurt, vanilla, honey, and buttermilk to the mashed banana.
- Add the liquid ingredients to the dry ingredients and gently stir. Do not overmix.
- Combine the fruit and nuts with the batter.
- Fill oiled muffin cups 3/4 full.
- Sprinkle tops of muffins with additional flax seed meal and bake for 15-20 minutes.
Nutrition Facts : Calories 89.5, Fat 2, SaturatedFat 0.5, Cholesterol 31.6, Sodium 158, Carbohydrate 17, Fiber 1.3, Sugar 13.7, Protein 2.2
SOAKED SPELT ENGISH MUFFINS
Yum. Healthy spelt based english muffins. I found this recipe on the blog Taste is Trump: http://goodlookingcook.blogspot.com/2011/01/soaked-english-muffins.html English muffins are in the same category as most bread products. Like pitas and tortillas, it is impossible to find a store bought variety made with healthful ingredients, properly prepared that tastes good. These are great to just eat with butter and honey, or make little sandwiches with.
Provided by Katzen
Categories Quick Breads
Time 12h30m
Yield 8 English Muffins, 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine spelt, kefir and honey, mix well. Let soak on counter about 12 hours.
- Combine baking soda, baking powder and salt. Sprinkle over soaking flour, mix well.
- Heat skillet to medium (about 275 degrees). Form dough into rustic biscut shapes. Place on dry, preheated skillet. Cook 4 minutes, carefully flip and cook 4 minutes on second side.
- Split with a fork, serve warm. Toast to reheat.
SOURDOUGH ENGLISH MUFFINS
These fermented griddle bread have the comforting flavor of an English muffin with a touch of whole grains. The nooks and crannies make them a perfect vessel for sweet and savory spreads.
Provided by Bryan Ford
Categories Sourdough Bread Brunch Breakfast Fat Free Soy Free Peanut Free Dairy Free Tree Nut Free Vegetarian
Yield Makes 10 English muffins
Number Of Ingredients 15
Steps:
- Build the levain:
- In a tall jar or medium bowl, mix the mature starter, flours, and warm water until incorporated. Cover with a lid or clean kitchen towel and leave in a warm place for 3 to 4 hours, or until doubled in size. You can use your levain immediately, or refrigerate it for 12 hours to use later or the next day.
- Make the dough:
- In a large bowl, mix the flours, water, levain, and salt. Using your hands, squeeze everything together and then turn the dough out onto a work surface. Knead the dough using the palm of your hand to push it forward, and then your fingers to pull it back toward your hand. Repeat this process until you have a smooth surface. Don't be afraid to rip this dough while you knead with your palm and then bring it back together again.
- Cover the dough and let ferment at room temperature for 6 hours. Refrigerate the dough for 15 hours more.
- Shape and proof the dough:
- Turn the dough out on to a floured work surface and stretch the dough into a rectangle about ½-inch (1 cm) thick.
- Line a sheet pan with parchment paper and dust it liberally with semolina and cornmeal.
- Using about a 3- or 4-inch (7.5 or 10 cm) round baking ring or a cup, cut out about 10 circles from the dough. Place each dough circle on the prepared baking sheet. Dust the tops with a bit more cornmeal.
- Cover the English muffins and let proof at room temperature for 1 hour.
- Cook the muffins:
- Heat a cast iron skillet over medium-low heat.
- Dust the skillet with cornmeal and semolina.
- Place the muffins in the skillet and cook for 4 to 5 minutes per side until golden brown on the top and bottom and lighter on the sides, with darker bits of cornmeal or semolina on top. The time may vary depending on your stove.
- Let rest for about 20 minutes to ensure the inside is fully cooked before cutting.
ENGLISH MUFFINS
I've used this delicious recipe for about 29 years. They are very good... much better than any store-bought English Muffins I've ever had.
Provided by LindaPinda
Categories Bread Yeast Bread Recipes English Muffin Recipes
Time 2h15m
Yield 18
Number Of Ingredients 7
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.
Nutrition Facts : Calories 190.1 calories, Carbohydrate 34 g, Cholesterol 1.1 mg, Fat 3.5 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 136.2 mg, Sugar 2.1 g
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SOAKED SPELT BERRY MUFFINS RECIPE - FOODAL
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Reviews 19Category MuffinsCuisine Baked GoodsTotal Time 12 hrs 40 mins
- The day before baking, soak the flour. Whisk together the warm water and yogurt, then stir to combine with the spelt flour until a very thick paste forms. Cover tightly with plastic wrap or transfer to a container with an airtight lid and let stand at room temperature for 12 to 24 hours.
- When you are ready to bake, preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners and set aside.
- Make the crumble topping by whisking together the dry ingredients in a medium bowl until combined. Add the melted butter and mix together with a sturdy spoon or your hands to form large crumbles. Set aside.
- Transfer the soaked flour mixture to the bowl of a stand mixer fitted with the paddle attachment. Add the egg, vegetable oil, sugar, baking powder, vanilla extract, and sea salt to the flour mixture. Mix at medium-high speed until a thoroughly combined homogenous mixture forms, about one minute.
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- Combine the flour, milk, vinegar, and rapadura. It will be the consistency of a thick batter. Cover and let sit for 12-24 hours.
- Generously flour a baking sheet. Then, generously flour your hands.Then, punch down the dough and knead it slightly, adding a teensy bit more flour if you need to keep it from being too gooey.Gently divide the dough into 8-11 ‘muffins'. I find it best to simply work each muffin a bit in my hands with a wee bit of flour to get it to the correct shape. Don't worry about getting it perfectly smooth or perfectly shaped. It's not going to matter in the end.Let them sit for 20 minutes and recover from the massage you just gave them
- Heat up a cast iron skillet (or skillet of choice) on medium-low heat. Gently transfer a few muffins at a time to the pan. It can be hard to move them, they're sort of gooey. But just be gentle, work with your floured fingertips, and you'll do fine. If it's super funky by the time it gets into the pan, just reshape it a bit with your fingertips. And be careful to not overcrowd them in the pan. They will puff up and expand as they cook. The goal in this step is NOT to cook the muffins completely, but rather to brown the outsides. So give them about two-three minutes per side and then transfer them back onto the floured baking sheet.Don't worry about the dough in the middle. We'll bake that out.Repeat the browning stage with all the muffins. This should take just ten or fifteen minutes.
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