Sugar-Free English Breakfast Muffin
Start your day on a healthy and satisfying note with these homemade **Sugar-Free English Breakfast Muffins**, a wholesome twist on a classic favorite! Crafted with nutrient-rich **whole wheat flour** and naturally sweetened with **unsweetened applesauce**, these muffins are soft, golden, and irresistibly delicious. The recipe skips refined sugar without compromising on flavor, offering a perfect base for your favorite toppings like avocado, sugar-free jams, or a pat of butter. With a light dusting of **cornmeal or semolina** for that signature texture and a gentle rise time that ensures the perfect fluffy interior, this recipe is both easy to follow and rewarding. Whether you're looking for a diabetic-friendly breakfast option or simply want to incorporate healthier choices into your mornings, these **homemade sugar-free muffins** are sure to become a staple in your kitchen. They’re quick to prepare, ready in just over an hour, and make six hearty servings for a delightful and guilt-free treat!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 packet Active dry yeast
- 1/3 cup Unsweetened applesauce
- 3/4 cup Warm water
- 1/2 cup Milk
- 2 tablespoons Butter, melted
- 1 teaspoon Salt
- 1/4 teaspoon Baking soda
- 2 tablespoons Cornmeal or semolina for dusting
Instructions
In a small bowl, dissolve the active dry yeast in the warm water and let it sit for about 5 minutes, until foamy.
In a large mixing bowl, combine the whole wheat flour and salt. Add the applesauce, milk, melted butter, and the foamy yeast mixture. Stir to form a soft dough.
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, until the dough becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Once risen, punch down the dough to release the air and transfer it back to the floured surface. Roll out the dough to about 1/2 inch thickness.
Using a round cutter or a glass about 3 inches in diameter, cut out circles of the dough. Re-roll the scraps as needed to use all the dough.
Sprinkle a baking tray with cornmeal or semolina and transfer the cut-out dough circles onto the tray, spacing them out evenly.
Cover the tray with the kitchen towel and let the muffins rise for another 30 minutes.
Preheat a griddle or non-stick skillet over medium heat. Carefully place the muffins onto the griddle and cook for about 7-8 minutes on each side, or until they are golden brown and the inside is cooked through.
Let the muffins cool on a wire rack before serving. Slice them and enjoy with your favorite sugar-free spreads or toppings.
Nutrition Facts
Calories |
1196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 2743 mg | 119% | |
| Total Carbohydrate | 204.5 g | 74% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 14.9 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 246 mg | 19% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1392 mg | 30% | |
*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.
