Anti Inflammatory Classic English Muffins
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Learn more →Ingredients
8 servings
- 1 cup whole milk
Ingredient noteFull-fat dairy is limited on an anti-inflammatory diet because its saturated fat can be pro-inflammatory for some people, but the small amount of whole milk used here (~2 tbsp per serving) is likely fine. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
- 1 tbsp unsalted butter
Ingredient noteButter is limited on an anti-inflammatory diet because it is high in saturated fat, but the small amount (~1/8 tbsp per serving) here is likely fine. If you prefer to always avoid butter, please tap it and change its rating to Red.
- 1 tbsp granulated sugar
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.6 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
- 1 tsp fine salt
- 2 ¼ tsp active dry yeast (1 standard packet)
- ¼ cup warm water (105–110°f / 40–43°c)
- 3 cups all-purpose flour, plus more for dusting
- ¼ cup fine cornmeal, for dusting
Ingredient noteRefined grains are limited on an anti-inflammatory diet because they are low in fiber and can spike blood sugar, but the small amount (~0.03 cup per serving) of fine cornmeal here is likely fine. If you prefer to always avoid fine cornmeal, please tap it and change its rating to Red.
Instructions
- 1
Combine the milk, butter, sugar, and salt in a small saucepan over medium-low heat, stirring occasionally, until the butter melts and the mixture reaches about 110°F (43°C) — warm to the touch but not hot. Remove from heat.
- 2
Stir the yeast into the warm water in a large mixing bowl and let stand for 5 minutes, until foamy and fragrant.
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