Delicious Homemade Sourdough Amaranth Wheat English Muffins

Try this incredible recipe for homemade sourdough amaranth wheat English muffins. Made with the goodness of sourdough starter, nutritious amaranth, and wholesome wheat, these muffins are a perfect breakfast or snack option. Serve them warm with butter or jam, or use them to make a delicious breakfast sandwich. The slightly tangy flavor and soft texture will leave you craving for more.

Ingredients

• 1 cup sourdough starter
• 1/2 cup amaranth flour
• 1 1/2 cups whole wheat flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 tablespoon honey
• 1/2 cup milk
• 1/4 cup melted butter

Directions

1. In a large mixing bowl, combine the sourdough starter, amaranth flour, whole wheat flour, salt, and baking soda.
2. Add honey, milk, and melted butter to the dry ingredients. Mix well with a spoon or your hands to form a soft dough.
3. Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Punch down the dough and transfer it to a floured surface. Roll it out to a thickness of 1/2 inch.
6. Using a round cookie cutter or a glass, cut out circles from the dough and place them on a baking sheet dusted with cornmeal.
7. Cover the muffins with a clean kitchen towel and let them rise for another 30 minutes.
8. Heat a non-stick skillet or griddle over medium heat. Cook the muffins for about 6-8 minutes on each side, until golden brown and cooked through.
9. Once cooked, transfer the muffins to a wire rack to cool slightly.
10. Split the muffins with a fork and toast them before serving. Enjoy warm with butter or your favorite toppings.

Interesting Facts