I find that breakfast tends to be the most difficult to get in your day and it’s often hard to make a quick, healthy decision during the week. I usually make these on the weekend to prepare for the week. During the week I’ll just open one up by sticking a butter knife in the side of the muffin in a few different places and then pull it apart, toast, and put some natural peanut butter on it and close it like a sandwich and take it with me and eat it on my way to work.
First mix: ½ cup warm water
1 tsp butter
2 tsp yeast
1 Tbsp Honey
Allow these to sit for 5 minutes, until foamy.
Then add: 1 cup whole wheat flour
1 cup all purpose flour
1 Tbsp ground flaxseed
¼ cup steel cut oats
½ cup low fat milk
2 tsp salt
Mix all ingredients together
Then sprinkle counter with cornmeal and roll flat to about 1 inch thick. I use one of my small glasses as the “cookie cutter” but if you have a circle cookie cutter you can use that. My glass is about 4 inches in diameter. Continue these steps with the scraps. Let the english muffins sit, covered. I usually cook dinner while I let them sit.
After I’m done cleaning up from dinner I’ll cook these. It’s really quick. Just get a pan out, spray with some non stick cooking spray or use a dab of olive oil and spread around the pan with a paper towel. Cook on each side for a few minutes until browned.
Once both sides are cooked allow muffins to cool before refrigerating. This recipe usually makes about 10 which is perfect for a week of breakfasts for 2. If you have a family of 4 simply double the recipe. Sometimes I will add about 1 Tbsp of lemon zest or about ¼ cup berries (raspberries, blueberries, or blackberries) to change things up.
Enjoy!
Nutrition Facts per English muffin: 112.6 calories, 1.1 g total fat, 0.3 gsaturated fat, 0.1 g monounsaturated fat, 1.3 mg cholesterol, 472.1 mg sodium,43.3 mg Potassium, 23.0 g total carbohydrate, 2.5 g fiber, 2.3 g sugar, 4.1 gprotein
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