Breads, Recipes

Low Carb English Muffin


I’ve always loved a good English muffin and it is a “must have” in making Classic Eggs Benedict, but like all regular wheat breads, it isn’t low carb. After three years of doing without, I finally decided to try to adapt Alton Brown’s English Muffin recipe to low carb flours. They cooked up surprisingly easily and the taste is pretty darn good. Maybe not quite the standard English muffin, but very close and very much a yeast bread.

Alton’s English Muffins

Adapted for low carb by Rene
Yields: 8 muffins

Ingredients
1/3 cup Heavy Cream plus hot water to make one cup
1 tablespoon Sugar Substitute
1 teaspoon Salt
1 tablespoon Shortening
1 envelope Active Dry Yeast
1/8 th teaspoon Sugar or Sugar Substitute
1/3 cup warm Water
1 1/2 cup Carbquick baking mix or your favorite low carb baking mix
1/4 cup LC Foods pizza & bagel flour or other fine low carb flour
2 tablespoons Coconut Flour
2 tablespoons Oat Fiber (optional) – use more CarbQuick if you don’t use
Non-stick Vegetable Spray

Special equipment: electric griddle, 3-inch metal rings * See my note

In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.

Preheat the griddle to 300 degrees F.

Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops (not quite two tablespoons) into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes.

English muffins rise in their rings on the griddle.

Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.

Remove to cooling rack and remove rings.

* The electric griddle isn’t required, but it sure makes these easier to make. You can use a cast iron skillet or griddle on the stove, but it isn’t as easy to control the heat. Cook them about medium hot heat, but keep a close eye to make sure they don’t burn or cook too fast. You need at least 5 minutes per side to get them cooked all the way through.
Nutrition Info in one English Muffin
Calories: 130   Fat: 10.7 g   Net Carbs: 2.5 g   Protein: 5 g

With a decent muffin recipe in hand, it’s on to the Classic Eggs Benedict!

Originally POSTED BY RENE AVERETT AT 4/6/2013 10:00 AM