Description
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
Units
Scale
- 1 cup water add more if necessary
- 3 tablespoons (43g) butter
- 1 1/4 to 1 1/2 teaspoons salt
- 4 tablespoons sugar
- 1 large egg, lightly beaten
- 1 1/2 cups (539g) Cake flour
- 3 cups Whole wheat flour
- 1 bag of instant yeast (10g)
- 1 1/2 cup butternut pureed
- 1 teaspoon cinnamon
- 1/4 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
Nutrition
- Serving Size: 1
- Calories: 165
- Sugar: 3
- Sodium: 163
- Fat: 6
- Saturated Fat: 0
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 3
- Protein: 6
- Cholesterol: 9
