Yes, you can make your own low-carb English Muffins. The yogurt is what gives them that characteristic, mildly sour taste.
Yield: About 6 muffins, or 12 servings, each with 13 grams of carbohydrates and 6.5 grams of fiber, for a total of 6.5 grams of usable carbs and 14 grams of protein.
INGREDIENTS
- 1/2 cup warm water
- 1/2 cup yogurt
- 1 teaspoon salt
- 2/3 cup vital wheat gluten
- 1/4 cup psyllium husks
- 2 tablespoons raw wheat germ
- 1/4 cup wheat bran
- 1/2 cup oat flour
- 1/2 cup vanilla-flavored whey protein powder
- 1 1/2 teaspoons yeast
INSTRUCTIONS
- Put the ingredients in your bread machine in the order given and run until the end of the “rise” cycle. Remove the dough from the machine.
- Using just enough oat flour on your work surface to keep the dough from sticking, pat the dough out so it’s 1/2 inch thick.
- Using a tin can with both ends removed as a cutter (a tuna can works well), cut rounds from the dough. Cover them with a clean cloth, set them aside in a warm place, and let them rise for about 1 hour, or until they’ve doubled in bulk.
- Heat a heavy skillet or griddle over medium-low heat. Scatter the surface lightly with wheat germ to prevent sticking, and place as many muffins in the skillet as will fit easily. Let the muffins bake for about 6 minutes per side, or until they’re browned.
- Eat these just like you would regular English muffins-split them, toast them, and butter them.
