English Muffins
It's not all that difficult to make your own low sodium English
muffins. The process is similar to making any other rolls, except they
are "fried" rather than baked. Be careful not to let your griddle get
too hot, or you will have very brown muffins. If it takes less than 20
minutes to cook them through, you are probably cooking them too fast.
Cooking.com has English muffin rings that you can use to shape your
muffins, but I don't see that shaping them into flat, round pieces of
dough is all that difficult.
1/2 c Water
1/4 c Skim Milk
2 c Bread Flour
1 T Sugar
1 1/2 T Unsalted Margarine
1 1/4 t Yeast
Place ingredients in bread machine in order specified by manufacturer.
Process on dough cycle. Either press dough to a 1/2 inch thickness and
cut out with English muffin ring or large biscuit cut or shape dough by
hand into 8 round pieces 1/2 inch thick. Cover and allow to rise until
doubled. Transfer to heated, greased griddles. Cook until light
brown, turning occasionally, about 20-25 minutes.
Yield: 8 Servings
Per Serving:
154 Calories
5 g Protein
3 g Total Fat
0 g Saturated Fat
1 g Polyunsaturated Fat
1 g Monounsaturated Fat
27 g Carbohydrates
1 g Fiber
6 mg Sodium
61 mg Potassium
0 mg Cholesterol
Diabetic Exchanges
1.5 Starch
0 Fruit
0 Milk
0 Other Carbohydrates
0 Vegetable
0 Lean Meat
0 Very Lean Meat
0.5 Fat
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