Contents
Mini Butternut English Muffins. Mini English muffins with a twist with some hidden Veggies for a healthy lunch box treat for the children at school.
Why do English muffins have nooks and crannies?
What Gives English Muffins Their “Nooks and Crannies?” English Muffins are all about the big pockets of air, that create the “nooks and crannies” inside the bread. If you’re like me you love loading yours up with butter, as it just seeps right into those nooks, making for the most comforting breakfast.
What is the difference between a crumpet and an English muffin?
Crumpets are cooked on only one side, to allow the bubbles to emerge through the butter, and therefore they have small holes on top. With a smooth flat bottom, a crumpet must never, ever be split in half. English muffins, unlike crumpets, are made with dough rather than a batter.
Mini Butternut English Muffins
Lovely little clouds of doughy fluffiness and yes, I am freezer friendly as well. Take me out then pop me in the toaster, and you will be ready in a jiffy in the morning. Please try this variation of the regular English Muffin now with some Veggies hidden for some extra goodness.
Ingredients
- 1 cup water add more if necessary
- 3 tablespoons (43g) butter
- 1¼ to 1½ teaspoons salt
- 4 tablespoons sugar
- 1 large egg, lightly beaten
- 1½ cups (539g) Cake flour
- 3 cups Whole wheat flour
- 1 bag of instant yeast (10g)
- 1½ cup butternut pureed
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
Instructions
Place all the ingredients in an electric mixer and mix for 10 minutes.
Now you can do one of two things:
1. Place the dough mixture in a large (to allow for expansion) airtight container and prove for 3 hours OR overnight
2. OR cling wrap the mixing bowl and prove for 2 hours.
Once done, turn out the mixture on a floured surface and gently push out the air.
Shape them into a circle by using a cutter (dough must be 2 cm high) and cut out 20 circles.
Place a tea towel over the muffins and prove for 30 minutes.
Money Saver Tip:
Put a nonstick frying pan on medium-low heat or a flat top toaster and dry fry (yes, that’s totally correct, no fat or oil required) and cook each side for 5 to 8 minutes until the muffin is firm.
Let it cool down and place them into an airtight container or zip lock bags and freeze up to 6 months.
Should you prefer bigger muffins cut the mix into 16 pieces instead.
A perfect and healthier option for packed lunches!
Notes
Prepared, tried and tested Mickel Passman
Tried this recipe?Mention @_EsmeSalon ortag #shareEScare
Nutrition Information
Yield
20Serving Size
1Amount Per Serving Calories 165Total Fat 6gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 5gCholesterol 9mgSodium 163mgCarbohydrates 24gFiber 3gSugar 3gProtein 6g
Please note, I am not a nutritionist. All nutrition information on this blog, EsmeSalon, has been calculated by using an online calculator and is intended for information and guidance purposes only. If the nutrition information is important to you, please be advised that you should consider calculating it yourself, using your preferred tool.
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Why not take a look and check out my How an English Muffin became a Waffle or even the Egg-Mc-Mamma
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