Low Sodium English Breakfast Muffin
Savor the wholesome goodness of a homemade *Low Sodium English Breakfast Muffin*, a healthier take on the classic favorite! Made with a blend of all-purpose and whole wheat flour, a touch of honey for natural sweetness, and non-fat dry milk powder for an extra boost of flavor, this recipe is perfect for those watching their sodium intake. These golden, griddle-cooked muffins are delightfully soft with a light, airy texture and a crispy cornmeal crust. With only a hint of unsalted butter and no added salt, they’re ideal for creating a guilt-free breakfast sandwich or simply enjoying toasted with your favorite spread. Easy to make and freezer-friendly, these low sodium English muffins are a must-try addition to your morning routine!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 cup Whole wheat flour
- 2.25 teaspoons Instant yeast
- 1.25 cups Warm water
- 2 tablespoons Unsalted butter (melted)
- 1.5 tablespoons Honey
- 0.25 cup Non-fat dry milk powder
- 0.25 cup Cornmeal
Instructions
In a large mixing bowl, whisk together the all-purpose and whole wheat flour, instant yeast, and non-fat dry milk powder.
In a separate bowl, mix the warm water, melted unsalted butter, and honey. Ensure the honey is fully dissolved.
Create a well in the center of the dry ingredients, and pour the wet mixture into it. Stir well with a wooden spoon until the dough starts to come together.
Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about an hour or until it has doubled in size.
Once risen, punch down the dough, and turn it out onto a floured surface. Roll it out to about 1/2 inch thickness.
Using a biscuit cutter or a round glass, cut out circles about 3 inches in diameter. Re-roll scraps and repeat until all dough is used.
Sprinkle a generous amount of cornmeal on a baking sheet and place the cut muffins on top. Sprinkle additional cornmeal on top of the muffins.
Cover with a damp cloth and let them rest for another 20 minutes.
Preheat a griddle or a large frying pan over low heat. Lightly grease the pan with a non-stick spray or a small amount of unsalted butter.
Cook the muffins for about 7-10 minutes on each side or until they are golden brown and have a firm crust.
Remove from the pan and let them cool on a wire rack. Split open with a fork and toast if desired before serving.
Nutrition Facts
Calories |
1914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 173 mg | 8% | |
| Total Carbohydrate | 357.4 g | 130% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 43.3 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 463 mg | 36% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1237 mg | 26% | |
*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.
