Low protein recipes | English muffins

English muffins

Number of servings: 12

Serving size: 1 english muffin

In a bowl, mix warm water, sugar and yeast. Let stand for 5-10 minutes to activate the yeast.
Meanwhile, mix together the wheat starch, Metamucil, salt and baking powder.
When the yeast is activated, add oil to the mix. Make a well in center of dry ingredients. Pour the liquid ingredients. Mix well. Knead the dough for a few minutes.
Place in an oiled bowl and let rise for 25-30 minutes with humidity (Heat a cup of water in the microwave oven, it creates the perfect humid place to let the dough rise).
Once rised, roll the dough so that it is approximately 1 cm (1/2 inch) thick. Using a round cookie cutter, cut a disk of about 8 cm (3 inches) in diameter. Repeat to use all the dough. In a lightly oiled skillet heated to low-medium heat, place the dough discs. Cover the pan with a lid (to keep moisture inside). Cook for about 3-4 minutes on each side. Turn halfway through cooking.

From www.cambrookefoods.com