Energy-Boosting Matcha Smoothie
17 April 2024
There are very few recipes that I come back to as often as this energy-boosting
- The Artisan Pages
Menu
Incorporating english muffins into your breakfast is a great way to start your day because of the nutritional content they provide. If made with the right grains, they can be packed full of fiber, an essential carbohydrate for optimum gut health. Not to mention, these muffins are easy to whip up, and a delicious base for a breakfast sandwich.
Breakfast food has never been easier with a sourdough starter on hand. With just that little bit of fermentation, you have unlimited possibilities.
As you may know, every time you feed your starter, you have to discard part of it. These english muffins are a great way to use up that bit of it that would otherwise go down the sink. Why add sourdough discard to this recipe? While the discard won’t ferment the entire dough, it will certainly yield that tangy flavor that’s characteristic of all sourdough recipes. You’ll still get a good dose of those healthy bacteria present in the starter.
All you need in order to make these english muffins are a few staple ingredients. We’re using sourdough discard, flour (you can use either AP, whole wheat, or a mixture of the two), milk, salt, baking soda, cornmeal, and honey. Since we won’t have the rising capabilities that fed sourdough starter provides, adding a teaspoon of baking soda can help your muffins rise a little more when cooking.
For your tools, you’ll want to have a cast iron pan, a Kitchen Aid stand mixer, and a kitchen scale handy.
So let’s get into the process.
Place a cast iron pan onto the stove over low heat before preparing the dough. You need your cast iron to be nice and hot in order for the muffins to not stick.
Toss all of your ingredients (except the cornmeal) together into the bowl of a stand mixer with a dough hook attachment. That’s right, we’re not doing dry ingredients and then wet ingredients. We’re just doing the whole thing at once. Pretty easy, right?
Mix until smooth, about 5 minutes.
Turn the dough out onto a floured surface. You’ll want to ensure that it’s about 1″ thick, so you can either roll it out gently or use your fingers to pat it down.
Cut out the muffins using a cookie cutter or mason jar. The amount of english muffins you have at the end is dependent on how big you size them. Personally, I like to make them small to medium sized so I can cook more of them at once. Dust with cornmeal.
Cook the muffins. Your pan should be nice and warm by now, but not too hot. Pour a little bit of coconut oil into the bottom of the pan to coat, then gently place 3-4 muffins in the pan. Slow and steady wins the race, so don’t grow impatient and turn up that heat. The goal is to only flip each muffin once, so you want to keep the temperature low enough to ensure that the muffin gets thoroughly cooked without burning. Cook for about 4-5 minutes on each side.
Once your muffins are thoroughly cooked (they should be browned on top), remove them from the pan and place onto a cooling rack or parchment paper to cool. At this point, you can opt to dust them with more cornmeal. After about 15 minutes, these muffins will be ready to slice into and enjoy!
Sometimes, you’ll need to add a little extra flour in order to keep it the right consistency. You want your dough to be thick and pliable so that your muffins don’t lose their shape and fall flat.
Covering the muffins while they are cooking will yield the best results. This provides a warmer environment, allowing the muffins to cook more evenly.
If you are lactose intolerant, you can substitute the milk for water.
If stored in an airtight container, these can last anywhere between 5-7 days.
An easy-to-make breakfast staple. These sourdough english muffins are nutritious and incredibly flavorful!
There are very few recipes that I come back to as often as this energy-boosting
Recently, my husband and I have been on a health kick that has inspired us