LIZZIE'S KITCHEN ADVENTURES

English muffins

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Image for cookbook   (E) Image for cookbook #2354090 by Lizzie Basking in the Sun

My English Muffin recipe tastes so much better than store bought. You can make it vegan or nonvegan just by changing the yogurt used. And either way, these breakfast staples carry a protein punch that doesn't raise their cost significantly...of course if you are trying to limit protein just choose a yogurt that doesn't have as much in it like a nongreek one


3 cups flour
1/2 tsp salt
10 tsp baking powder
32 ounces plain Greek yogurt
Cornmeal for dusting
Small amount of oil for frying (yes they ar3 made in a skillet with about as much oil as you would use for pancakes)



Mix dry ingredients making sure they are well mixed

Add yogurt and mix well

Turn dough out onto a lightly floured surface

Knead a couple of times just to get dough pliable

Rollout to about 1/2 inch and cut into rounds

Dredge through Cornmeal and place in skillet with hot oil on medium heat

Gently fry until golden brown on both sides and the middle does not look wet

Cool down

When ready to use, just cut into two rounds by splitting the Muffin

Toast in toaster to desired doneness

Prepare as desired....peanut butter or eggs sausage bacon cheese or any other topping of your choice

Enjoy


NOTE...

You can make breakfast sandwiches ahead of time and store in the fridge or freezer for easy breakfast in the morning 🌄