Tuesday, May 24, 2011

Chia English Muffins

We are always looking for something quick and easy in the morning. Andy has to rush off to work and with the two kids I am lucky if I get a bit let alone time to make breakfast! Heck, I literally drink the coffee Andy made two hours earlier cause I don't have time to make my own! Gross, I know! But anyhow, these English muffins are super tasty and especially good toasted!! Not to mention they are quite good for you!  These are easy to make and they make quite a few, so they should last you two weeks or so. You could also freeze half for another time if you prefer to not eat them for two weeks straight. :)


1 C milk
2 Tbs raw honey
1 Tbs yeast
1 C warm water (110-130 degrees)
1/4 C kefir or plain greek yogurt
6 C whole wheat flour
1 tsp salt
3 Tbs dough enhancer or conditioner
4 Tbs Chia seeds


Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the honey, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until frothy, about 10 minutes.
In a large bowl, combine the milk, yeast mixture, kefir/yogurt and 3 cups flour. Beat until smooth. Add salt, dough enhancer, Chia seeds and rest of flour, or enough to make a soft dough. Knead 10 minutes. Place in greased bowl, cover, and let rise about an hour or until double in size.
Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle cookie sheet with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
Preheat oven to 400 degrees. Cook muffins about 10 minutes.

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