English Muffins

³ Description

Deliciously nutty and buttery Spelt-Flaxseed English Muffins.

² Ingredients

•  2 large Egg
•  1 cup (8 fl oz) Water
•  1 tsp Baking Soda
•  3 tbsp Honey
•  2 tsp Sea Salt
•  48 serving (serving = 2 tbsp) Bob's Red Mill Organic 100% Whole Ground Golden Flaxseed Meal
•  8 serving (serving = 1/4 cup) Bob's Red Mill Spelt Flour
•  4 serving (serving = 1/4 tsp) Fleischmann's Active Dry Yeast
•  3 serving (serving = 1 tbsp) Trader Joe's Organic Virgin Coconut Oil

q Directions

In a large mixing bowl combine all dry ingredients and until well incorporated. Next, add in eggs, coconut oil, honey, and water. Mix for about 5 minutes.
On a floured surface, take out dough and knead mixture until it becomes less sticky and more elastic. Then roll out into 1 ½ inch thickness, cut with a 2’ biscuit cutter (18-20 muffins).
On an oiled baking sheet let the muffins rise in a warm place for an hour. Next, preheat oven to 350 degrees. Then in a large skillet over medium high heat pour in 1 teaspoon of olive oil and smear around with a paper towel (you want this for the nice brown color on the muffin).
Working in batches, place 5-6 muffins and cook on each side until nice and brown (5-6 minutes). Repeat process until all muffins are cooked.
Line two baking sheets with a bit of semolina flour and place the english muffin on. Bake for 8 to 10 minutes. Enjoy!

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