Hi-Fiber English Muffins
Hi-Fiber English Muffins
(9)
|
rate this recipe » |
| whole grain | |
| Hands-on time: | |
|---|---|
| Baking time: | |
| Total time: | |
| Yield: | 8 muffins |
Ingredients
Starter
- 1/2 cup active sourdough starter
- 1/2 cup water
- 1 cup King Arthur White Whole Wheat Flour
- 1 teaspoon instant yeast or active dry yeast
- 1 teaspoon sugar
Batter
- all of the starter
- 3/4 cup buttermilk, at room temperature
- 2 tablespoons honey
- 1/2 cup King Arthur Unbleached Bread Flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 tablespoons oat bran
- 1 tablespoon milled flax
- 1/4 cup Hi-Maize Fiber
- semolina or farina for sprinkling
Directions
1) For the starter: Combine the starter ingredients, mix well, cover and let rest at room temperature for at least 4 hours, and as long as overnight. When it's ready to be used, it will be risen and bubbly.
2) Combine the buttermilk and honey and add to the starter.
3) Whisk together the flour, salt, baking soda, oat bran, milled flax, and Hi-maize, and stir into the batter. When mixed, it will be thick but not quite pourable.
4) Let the batter sit while you set up and preheat the griddle to 325°F. Grease 8 English muffin rings and place them on the griddle. Sprinkle the griddle and inside of the rings with semolina or farina.
5) Using a muffin scoop, dollop 1/4 cup of batter into each ring, using your greased fingers to tease it out to the edges.
6) Bake for 10 to 15 minutes, until bubbles come up to the surface and the edges look dry. Sprinkle the tops of the muffins with more semolina or farina, and flip them over.
7) To check for doneness, run a small knife or metal spatula around the inside of the ring; use tongs to remove the rings from the muffins.
8) Now you can poke the muffins from the side with an instant-read thermometer. When the centers are between 195°F and 200°F, the muffins are done. Remove from the griddle, split, and toast to serve.
Yield: 8 English muffins.
Reviews
05/07/2012- My KA starter dough and crock set arrived Friday night UPS and I was ready to try it out Saturday! Followed this recipe very closely and really loved the results. Light and fluffy and great flavor.
I usually use the Honey Wheat English Muffin recipe (KA) and absolutely love the result.
Now I have a second recipe, equally good- but different, that I can alternate between.
I have 8 of the KA English muffin rings and make 16 a week... may invest in another 8 rings!
I did find that 1/4 cup did not rise as high as I wanted so after my first 8 muffins I went to a 1/3 cup brimming to the top. Got a thicker muffin. I opted to brown them for about 5 min per side until they were about 170 on my instant read thermometer then finished in the over for 5 min at 350 until they were 195 degrees.
SO Many good recipes on this site, and so little time! LOL
We agree with you enthusiastic baker - so much inspiration, so much temptation! Irene @ KAF
- 04/01/2012
- They came out perfectly. I didn't have milled flax so ground up flax seed like someone recommended and I wish I had oat bran for more fiber- but used oat flour instead. Still- fluffy, light, chewy and crunchy when toasted.
- 03/15/2012
- I will never buy English muffins again. These were delicious. They are absolutely worth all the time and effort.
- 02/06/2012
- I made these once without the hi-maize and without the metal shaping rings. They came out so well, albeit funny-shaped, that I went and ordered the rings and fiber. I was lucky that my tasters left me one! I will never buy English muffins again. The recipe is easily put together and the results are wonderful.
- 01/15/2012
- I've been making these English muffins about once a week for a few months now. The taste is fantastic and the texture (nooks and crannies) is like store bought. We've mostly had them toasted with butter and/or jam, but I've also had egg and ham sandwiches, turkey sandwiches, or even just a plain muffin. They don't fall apart and they aren't really dry, so they work many situations. Plus you get the added benefit of 4g of fiber in each muffin! But, I don't really think this tastes like a health food. Just a yummy English muffin! :-)
- 10/03/2011
- Easy to prepare, great whole grain recipe and it tastes really good.
05/11/2011- Very disappointed in the results when I tried this recipe. Even my husband ,who will eat nearly anything to avoid throwing it away, did not like these. I was looking forward to the healthy benefits of high fiber muffins, but these were just tough and tasteless. Most of the KAF recipes I have tried have been excellant. I do not know what I did wrong but this one was the worst ever, not worth a second try.
We're truly sorry for your disppointment with this recipe - considering the time necessary to complete it, as well as your expectations for tasty Hi-Fiber English Muffins. If you'd like to speak with a Baker about process or ingredients we're here to help. Call 800-827-6836 and ask to speak with a Baker. Irene @ KAF
- 05/07/2011
- These are a little time-consuming (mostly passive time, just requiring you to plan ahead), but worth it. Excellent taste and texture!
- 04/23/2011
- These are really good - I had to use a frying pan on the stove, and my English muffins might be a little browner and possibly crispier, but they are GOOD! Lots of holes to soak up the butter! Love the flax (I processed some seeds coarsely), and had to sub golden syrup for honey. I had to bake some of them in the oven for a few minutes to get them to reach 195 degrees.
