Best Low Fat English Muffins Recipes

LOW FAT ENGLISH MUFFINS

Low Fat English Muffins image

This is a sized down recipe, not suitable for bread machines. The "yield" is approximate, you'll get different results with different sized rings of course

Provided by Anka4505

Categories Yeast Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

5 -5 1/2 cups bread flour
2 (1/4 ounce) packets dry yeast
2 tablespoons sugar
1 teaspoon salt
1/2 cup nonfat dry milk powder
1 1/4 cups hot water (120 - 130 Deg)
3 teaspoons reduced-calorie butter, at room temp.
cornmeal, to sprinkle

Steps:

In a large mixing or mixer bowl measure 3 cups flour, and the dry ingredients.
Stir to blend together.
Add the butter to the hot water and pour into the dry ingredients.
Beat for 2 minutes with the mixer flat beater, or 150 strokes with a wooden spoon.
Add the egg.
Stir in the remaining flour, 1/4 c at a time, until the dough is a rough, shaggy mass.
If using a mixer, change to the dough hook.
Turn the dough onto a floured work surface and knead with a strong push-turn-fold motion until the dough is smooth, elastic, and feels alive under your hands.
Inthe mixer, the dough will clean the sides of the bowl and form a ball around the hook and move with it.
If the dough sould continue to be sticky, add liberal sprinkles of flour.
Knead for 10 minutes.
Pat the ball of dough with lightly greased fingertips and place in a bowl.
Cover with plastic wrap and set aside at room temperature to double in size, about 1 hour.
Punch down the dough, knead for 30 seconds, and set aside to rest for 1 minutes.
Sprinkle the work surface with cornmeal and turn the dough onto it.
Roll out the dough until it is 1/4" thick.
If it resists the rolling pin and pulls back, let it rest for 1 or 2 minutes.
Cut into 3" round (4" for eggs Benedict) with a cookie cutter.
Sprinkle the work surface with cornmeal and put the rounds under a towel.
Let rise until they are doubled in size to about 1/2" thick, 45 minutes.
Heat the electric griddle to 325 deg.
Bake the muffins for 2 min on each side.
Do not cook fast each side.
Remove muffins fromt the griddle ro baking sheet.
Cool on a metal rack before toasting.
Pull apart with the tines of a fork, or the fingers, to toast.
These freeze well and keep for months in the deep freeze at 0 deg.

Nutrition Facts : Calories 219.3, Fat 0.6, SaturatedFat 0.1, Cholesterol 1, Sodium 222.7, Carbohydrate 44.9, Fiber 1.7, Sugar 4.8, Protein 7.6

BASIC LOW-FAT MUFFINS

Basic Low-Fat Muffins image

this is the basic recipe for low-fat muffins. You can make your own changes and substitutions to taste. Milk can be substituted with fruit juice. Nut, raisins or chocolate chips can be added to the batter. Unfortunately, it's impossible to turn into a gluten-free version, sorry!

Provided by zori2559

Categories Quick Breads

Time 40m

Yield 6 muffins, 6 serving(s)

Number Of Ingredients 8

Ingredients

150 g all-purpose flour
50 g cornstarch
50 g brown sugar
3 teaspoons baking powder
1 teaspoon pure vanilla extract
115 ml skim milk
2 egg whites
30 ml vegetable oil

Steps:

Turn on the oven to 180°C - 350°F Grease lightly a muffin cups.
In a large mixing bowl combine flour with cornstarch, baking powder and sugar.
Stir.
In another bowl beat egg whites until fluffy, gradually add milk and oil.
Add vanilla extract.
Stir in the flour mixture. Do not overbeat the batter.
At this point you can add any other extra ingredient you like: nuts, raisins, chocolate chips --
Fill the muffin cups about 3/4 full.
Bake in the preheated oven about 25-30 minutes.
Do not open the oven for the first 20 minutes. After that time you can check if muffins are ready by insering a toothpick in the center of the muffins. If it comes out clean, they are ready.