High Protein Sourdough English Muffins
Transform your breakfast game with these High Protein Sourdough English Muffins, a nutritious twist on a bakery favorite! These fluffy, golden brown muffins combine a tangy sourdough starter with the added benefits of protein-rich whey and egg whites, making them a wholesome and satisfying option for busy mornings or post-workout meals. A mix of all-purpose and whole wheat flour adds a touch of hearty flavor, while a hint of honey and a dusting of cornmeal provide the perfect balance of sweetness and texture. Slow-risen for enhanced flavor and cooked to perfection on a skillet, these homemade English muffins boast a chewy interior and a slightly crisp crust. Enjoy them toasted with your favorite toppings or as the ultimate base for breakfast sandwiches. Perfect for meal prep, they can be stored or frozen for a tasty, high-protein option any day of the week!
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Recipe Information
Ingredients
- 120 g Active sourdough starter
- 300 g All-purpose flour
- 50 g Whole wheat flour
- 30 g Whey protein powder (unflavored)
- 1 tsp Salt
- 15 g Honey
- 40 g Egg whites
- 180 ml Milk (dairy or unsweetened plant-based)
- 20 g Cornmeal
- 10 ml Olive oil
Instructions
In a large bowl, combine the active sourdough starter, milk, honey, and olive oil. Mix until fully blended.
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, whey protein powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring with a spoon or dough whisk until a shaggy dough forms.
Add the egg whites to the dough and knead for 7-10 minutes until the dough becomes smooth and elastic. You can knead by hand or use a stand mixer with a dough hook.
Cover the bowl with a damp cloth and let the dough rest at room temperature for 4-6 hours, or until it has doubled in size. If your kitchen is cool, this may take longer.
Once the dough has risen, turn it out onto a lightly floured surface. Roll it out to approximately 2 cm thick and use a round cutter (8-10 cm diameter) to cut out muffin shapes.
Dust a baking tray with cornmeal and place the cutouts on it. Sprinkle a little cornmeal on top. Cover with a cloth and let rise for another 30-45 minutes.
Heat a large skillet or griddle over low heat. Lightly grease with oil or nonstick spray. Carefully transfer the muffins onto the skillet, ensuring there is space between them for expansion.
Cook the English muffins for 5-6 minutes on each side, or until golden brown and cooked through. Be sure to cook on low heat to prevent burning while allowing the middle to cook fully.
Cool the muffins on a wire rack before slicing. Serve immediately or store in an airtight container for up to 5 days. For longer storage, freeze and toast as needed.
Nutrition Facts
Calories |
1746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 2562 mg | 111% | |
| Total Carbohydrate | 318.5 g | 116% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 23.7 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 450 mg | 35% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1088 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
