Low-Cal English Muffin

Once again 2-ingredient pizza dough comes into my life.

Ever since I found you could do this, I've been experimenting.  Today's experiment in one of my more successful.

I've used this to make cinnamon rolls, buns for kielbasa, tortillas, and now English Muffins.  This muffin is a hybrid, halfway between an English muffin and a Biscuit, but at 65 calories each they're lower cal than any I've found on the market, have a satisfying crunch, and are much cheaper to make than buy. Added bonus, they have a bit of that sourdough tang.

1 cup plain, fat-free, Greek Yogurt
1 1/4 cup self-rising flour
Optional-cornmeal or cream of wheat

  1. Mix together 1 cup of yogurt and 1 cup of flour.  The rest of the flour is for kneading.  
  2. Once you have a dough that is easy to handle, break in half, and then halves until you have your 8 pieces of dough. 
  3. Pat each out about 1/2 an inch (they will get bigger as cooked). I tried a roller, but it wasn't ideal.
  4. Use a large biscuit cutter, or wide mouthed glass to clean up the edges and repeat until all 8 muffins are cut.  Remember, the size of the cutter is the size of the biscuit. 
  5. If you choose to add the cornmeal or cream of what, dust each side here.  I don't do it because 1) it makes a mess and 2) it's just not necessary this way.
  6. On the stove top, spray your favorite large skillet with cooking oil.  I use a 0 cal coconut.  You may choose to grease yours, but be aware of the calories you're adding. Measure them.
  7. Cook each side for 7-10 minutes, until golden.  I find spraying between flips works only marginally better on my stove top, so you may be able to skip it. 
  8. Once both sides are golden, remove to cool.  They will deflate upon cooling.  Just be prepared for it.

8 muffins for 65 calories each make an English muffin thin.

Keep in the fridge for 1 week.

Try Other Yogurt Bread Recipes here:
Jalapeno Popper Mini Waffles
Cinnamon Yogurt Dough Waffles
Yogurt Tortillas
Pizza Bites & Cinnamon Rolls

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