Muffins Ingleses Multigrano
Estos muffins ingleses están hechos con una mezcla de harina integral y blanca, junto con avena arrollada y una pizca de semillas de lino y alcaravea. Suero de mantequilla bajo en grasa le da a los muffins un ligero sabor y una textura ligera. Pero a diferencia de los productos lácteos de leche entera, contiene muy poca grasa saturada.
Fuente: Martha Stewart Living, junio de 2009.
rendimiento
Chandler
27.04.2023 @ 09:11
These English muffins are made with a mixture of whole wheat and white flour, along with rolled oats and a pinch of flax and caraway seeds. Low-fat buttermilk gives the muffins a light flavor and texture. But unlike whole milk dairy products, it contains very little saturated fat. Source: Martha Stewart Living, June 2009. Yield: 15. Ingredients: 1/2 cup warm water (115 degrees), 1 tablespoon honey, 2 teaspoons active dry yeast (from a 1/4-ounce packet), 1 teaspoon unsalted butter, plus more for serving (optional), 2 cups all-purpose flour, plus more for surface, 3/4 cup whole-wheat flour, 1/4 cup rolled oats, 1/4 cup wheat germ, 1 tablespoon coarse salt, 2 teaspoons whole flaxseed, 1 1/2 teaspoons caraway seeds (optional), 1/2 cup low-fat buttermilk, vegetable oil, cooking spray, 1/4 cup coarse cornmeal, preserves, for serving (optional). Directions: 1. Combine warm water, honey, yeast, and butter in a bowl. Let stand for 5 minutes, until foamy. 2. Combine flours, oats, wheat germ, salt, flaxseed, and caraway seeds, if desired, in a large bowl. Add yeast mixture and buttermilk, and mix with your hands until flours are almost fully incorporated. Place mixture on a clean surface and knead until smooth, about 3 minutes. 3. Lightly oil a large bowl with cooking spray and place dough in bowl. Cover with plastic and let rise in a warm, draft-free place until doubled in size, about 1 hour. 4. Place dough on a lightly floured surface, knead for about 1 1/2 minutes, and roll out to a thickness of 1/2 inch. Using a 3-inch round cutter, cut out rounds. Roll and cut scraps once. Cover a rimmed baking sheet with parchment and sprinkle with cornmeal. Place rounds on sheet, cover with plastic, and let rise in a warm, draft-free place until puffy, about 20 minutes. 5. Heat a large griddle or 12-inch skillet over low heat. Working in batches, place rounds 1 1/2 inches apart. Cook until browned and dry, about