Wednesday, March 23, 2011

Magic Multigrain Morning Muffins! yum! yum!

Magic Multigrain Morning Muffins
(makes about 12-15)
 (these are basically like an english muffin, but packed with omega 3, protein and great grains, and totally nutritious!)

3 tsp active dry yeast
½ cup warm water (115˚)
1 tbsp honey
1 tsp butter
¼ cup rolled oats
¾ cup whole wheat flour
¼ cup millet flour
¼ cup oat flour
¼ cup ground flax meal
1 ½ cup all purpose flour
1 ½ tsp caraway seeds
2 tsp whole flax seed
1 tsp poppy seed (optional)
2 tsp sesame seeds (optional)
½ cup lowfat buttermilk
About ¼ cup coarse cornmeal
1 tbsp salt

In large mixing bowl, or bowl for stand mixer, start yeast with butter, honey and warm water. Let sit for 5-15 minutes or until foamy.
Meanwhile, combine the oats, all the flours, flax meal in a separate bowl. Once yeast has become foamy, slowly add your dry flour mixture to your yeast until it is as combined as you can get. (The stand mixer comes in handy here. Use the dough hook and slowly work your way to a medium speed. )
Slowly add each of the seeds until mixed.
Once you have incorporated the dry ingredients as much as you can, slowly add the buttermilk and mix until all ingredients are well combined. If not using a mixer, turn out dough and knead on lightly floured board for about 3 minutes. If using a mixer, mix with dough hook on medium- med high speed (depending on if your mixer can handle it) for about 5-7 minutes. Place dough in large greased bowl and cover with plastic wrap. Let rise in warm draft free place until doubled (about one hour.)
Prepare a large baking sheet (with edges!) by covering with parchment paper, and evenly sprinkle cornmeal for the bottoms of your muffins.
After rising, turn out dough on floured board and knead in small bit of flour (all purpose) until dough is no longer tacky. Gently roll out until dough is about ½ inch thick. Cut into rounds with 3” biscuit cutter (Or! If you don’t have one, like me, use a pint glass or a one cup measuring cup. Just something that can give you rounds about the size of an average English muffin.) Evenly space your muffins on the baking sheet. Once you’ve made all your rounds, cover with plastic wrap and place in a warm draft-free place to rise again for around 30 minutes.
Preheat oven to 350˚F. Once second rise is complete, uncover your muffins and brush all the tops thoroughly with buttermilk. Bake at 350˚ for about 20-25 minutes or until the tops are nice and golden brown. Yum! Yum!

Serving suggestions: butter, butter and jam!, jam, nutella, a slice of cheese, drizzled with honey, honey and banana, smooshed banana and peanut butter, cashew butter, cream cheese, marinara, an egg, turn into breakfast sandwich! Woowoo! Yum! The great thing about these is that you can easily go sweet or savory and the flavor works well on both ends. Enjoy!