Dense, chewy sourdough English muffins full of wholesome goodness. To serve, pierce sides all the way around the round with a fork; pull apart. Toast in toaster or under the broiler. To store, refrigerate or freeze in a sealed container.

sueb
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1 cup whole wheat flour, water, and sourdough starter in a large bowl. Stir thoroughly and cover with a clean towel. Let sit until spongy, 7 hours to 1 day.

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  • Stir remaining 1/2 cup whole wheat flour, amaranth flour, honey, baking soda, and salt into the starter mixture. Mix in all-purpose flour, 1/2 cup at a time, until the dough is no longer sticky. Knead gently until dough is smooth and elastic.

  • Roll out dough on a floured work surface to 1/2-inch thickness. Cut into rounds with a 2 1/2-inch biscuit cutter. Sprinkle some cornmeal over a baking sheet. Transfer rounds to the baking sheet; sprinkle tops with remaining cornmeal. Cover with a clean towel and let rise until puffy, about 45 minutes.

  • Heat a large skillet over medium heat. Place rounds into hot skillet and lower heat to medium-low. Cook until golden brown and edges look dry, about 6 minutes per side. Transfer to a wire rack to cool completely.

Cook's Note:

If you're using a nonstick skillet to cook the muffins, you will need to spray it with cooking spray before proceeding with step 4.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

152 calories; 0.9 g total fat; 0 mg cholesterol; 154 mg sodium. 31.7 g carbohydrates; 4.9 g protein; Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
03/22/2017
Depending on where you live, you may need to add a little water. If you are, like me - impatient, then use yeast instead of baking soda. I could've let these rise another couple of hours, because after all - it's sourdough. Read More
(1)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/22/2017
Depending on where you live, you may need to add a little water. If you are, like me - impatient, then use yeast instead of baking soda. I could've let these rise another couple of hours, because after all - it's sourdough. Read More
(1)
Rating: 5 stars
03/22/2017
Depending on where you live, you may need to add a little water. If you are, like me - impatient, then use yeast instead of baking soda. I could've let these rise another couple of hours, because after all - it's sourdough. Read More
(1)
Rating: 4 stars
11/24/2019
Followed the directions. Easy to make. First time I've used amaranth flour. Distinctive flavor but we're enjoying them. Read More
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