Whey Protein English Muffins
If you’re looking to add a protein boost to your breakfast routine, these Whey Protein English Muffins are the perfect choice! Fluffy, soft, and slightly sweet, these muffins are not only a great way to start your day but also a fantastic way to incorporate whey protein into your meals.
Whether you enjoy them toasted with a spread or as the base for a savoury sandwich, these muffins are sure to become a staple in your kitchen!
Ingredients
- 1 cup coconut cream (lukewarm)
- 2 tsp organic granulated sugar
- 1 packet (11g) active dry yeast
- 3 cups cake flour, oat flour, or wholewheat flour (plus more for dusting)
- ½ cup whey protein
- 1 tsp salt
- 3 tbsp vegan butter or coconut oil (melted and cooled, plus more for oiling)
- Cornmeal (for coating the muffins)
Method:
- In a small container or liquid measuring cup, whisk together the lukewarm coconut cream, sugar, and active-dry yeast. Let the mixture sit for 5 to 10 minutes until it becomes frothy.
- In a large mixing bowl, whisk together the flour of your choice, whey protein, and salt.
- Stir the milk-yeast mixture into the dry ingredients along with the melted vegan butter or coconut oil. Mix until a soft dough forms. If the dough is too sticky, add up to 1/2 cup of additional flour.
- Turn the dough onto a lightly floured surface and knead for 5 to 8 minutes, or until the dough is smooth and elastic.
- Place the dough into a lightly oiled bowl and cover with a damp tea towel. Let it rise in a warm spot for 1 to 2 hours, or until it has doubled in size.
- Once the dough has risen, turn it onto a lightly floured surface and roll it out to about ½ inch thick using a rolling pin.
- Cover a small plate with a thin layer of cornmeal and line a baking sheet with parchment paper.
- Using a 3½ cm biscuit cutter, cut the dough into rounds. Dip both sides of each round into the cornmeal to lightly coat them, then place them onto the prepared baking sheet.
- Cover the muffin rounds with a damp tea towel and let them rise again for about 30 minutes until they become puffy.
- Lightly butter the bottom of a large nonstick skillet or griddle and heat over medium heat. Once the pan is hot, place a few dough rounds on the surface. Cook for 5 to 7 minutes on each side, until lightly browned and puffy.
- Transfer the cooked muffins to a cooling rack. Repeat the cooking process until all of the dough rounds have been cooked.
- Slice the muffins in half when ready to serve. Toast the muffin halves and enjoy!
These Whey Protein English Muffins offer the perfect balance of protein, flavour, and texture. They are fluffy, slightly sweet, and packed with protein, making them an ideal choice for a healthy breakfast or snack. Plus, they’re versatile – enjoy them with your favourite spreads or use them as the base for sandwiches!
