English Muffins Directions
- In a small bowl, combine the warm milk, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until frothy.
- In a large mixing bowl, combine the flour, salt, activated yeast mixture, and sourdough scraps. Stir until a soft dough forms.
- Transfer the dough to a lightly floured surface and knead for 5-7 minutes, or until the dough becomes smooth and elastic.
- Place the kneaded dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for 1 to 1.5 hours, or until doubled in size.
- Once the dough has risen, punch it down lightly to release any air bubbles. Roll it out on a floured surface to a thickness of about 1/2 inch. Use a round cutter or a glass to cut out circles of dough.
- Dust a baking sheet with semolina flour or cornmeal. Place the dough circles on the prepared sheet, leaving space between each one. Sprinkle more semolina or cornmeal on top. Cover the muffins with a clean kitchen towel and let them rise for another 30-45 minutes.
- Preheat a skillet or griddle over medium heat. Once hot, carefully place the risen muffins in the skillet and cook for 5-7 minutes on each side, until golden brown and cooked through. Cook in batches if necessary.
- Transfer the cooked muffins to a cooling rack and allow them to cool completely. Slice them open with a fork or bread knife, toast, and serve.
WW Points Calculation:
- Sourdough scraps: 0 pts (assuming no additional ingredients with points)
- Warm milk (unsweetened almond milk): 1 pt per 1 cup
- Active dry yeast: 0 pts
- Sugar: 1 pt per 1 tbsp
- All-purpose flour: 48 pts per 3 cups
- Salt: 0 pts
- Unsalted butter: 12 pts per 2 tbsp
- Semolina flour or cornmeal (for dusting): 0 pts
Total Points: 62 pts
Servings: 12 muffins
Per Serving: 5.17 points
Nutrition Information (approximate):
- Calories: 130
- Fat: 3g
- Protein: 3g
- Carbohydrates: 23g
- Sugar: 1g
- Sodium: 150mg
I'm waiting for your comments! Enjoy!
