Print

Mini Butternut English Muffins

English Muffin now with some butternut in the mixture

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

  1. Place all the ingredients in an electric mixer and mix for 10 minutes.
  2. Now you can do one of two things:
  3. 1.   Place the dough mixture in a large (to allow for expansion) airtight container and prove for 3 hours OR overnight
  4. 2. OR cling wrap the mixing bowl and prove for 2 hours.
  5. Once done, turn out the mixture on a floured surface and gently push out the air.
  6. Shape them into a circle by using a cutter (dough must be 2 cm high) and cut out 20 circles.
  7. Place a tea towel over the muffins and prove for 30 minutes.
  8. Money Saver Tip:
  9. 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.
  10. Let it cool down and place them into an airtight container or zip lock bags and freeze up to 6 months.
  11. Should you prefer bigger muffins cut the mix into 16 pieces instead.
  12. A perfect and healthier option for packed lunches!

Notes

Prepared, tried, and tested  Mickel Passman

Nutrition

Recipe Card powered byTasty Recipes