Honey Bran English Muffins

Can you tell I’ve been on a carb kick lately?

These Honey Bran English Muffins started out as an experiment back when I was living in apartments and one of my roommates was going vegan and juicing a lot for different detoxes.  It was fun to see what she was trying and I was also experimenting with making *all* my food from scratch.  To the best of my ability without losing too much flavor.

This was one of those experiments and I have to say is still a favorite I pull out every so often because of How. Delicious. hot-off-the-cast-iron they are.  :]

Honey Bran English Muffins | SustainablyFitMama.Wordpress.com

Honey Bran English Muffins

1 1/4c warm water
2 Tbs butter – or coconut oil, equal parts
1/4c honey
1 Tbs Oat Bran
1-2 Tbs yeast
1 /2 tsp salt
3/4c wheat bran
3c white bread flour (although I’ve used King Arthur All-Purpose flour many times)

1. Dissolve yeast in water.  Stir in butter, salt, honey and wheat bran.  Then stir in oat bran.  Stir in flour, one cup at a time.  Knead until smooth.

2. Divide dough into 12 portions, shaping each into a ball and then flatten, 4-inch diameter and 3 /4 inch thick.  Place on a baking sheet and let rise until double, about one hour.

3. Lightly butter an iron skillet and preheat to medium heat.  Carefully place one or two muffins on the skillet and cook 6 minutes on each side, or until golden brown.  Let cool.

4. Pre-cut each muffin and store in a bread bag in the fridge.  They should last at least a week, but if you need them longer, I would consider freezing them.

Do you have a new recipe you’re in love with?  I’d love to hear all about it in the comments below!  
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