BusyBodyHealth

English Muffin (adapted from Allrecipes.com) A 5-Star Recipe

1 cup warmed RO water
2 1/4 teaspoon (or 1 pkg) active dry yeast
1 tablespoon dextrose (or white sugar)

3 cups wheat flour
1 tablespoon fiber (Fiber Harmony Organic Tri-Active Blend with psyllium, aloe vera & inulin)
1 teaspoon Himalayan crystal salt
1 tablespoon dextrose (or white sugar)
1 cup milk kefir (or warm milk)
1/4 cup melted coconut oil

2 cups wheat flour
1 cup ground oats flour

Directions:
1. Dissolve yeast in warm water with 1 tablespoon of sugar. Let it sit for about 10 minutes at room temperature until foamy.
2. In a large bowl, mix together 3 cups of flour, salt, fiber, 1 tablespoon of sugar. While mixing the dry ingredients, add the yeast mixture, milk kefir, and melted coconut oil. Mix until smooth.
3. Add remaining wheat flour and oat flour. Knead until smooth. Place in greased bowl, cover with plastic wrap and let it rise in warm place for 90 min or until doubled.
4. Remove from bowl and roll out the dough to about 1/2 inch thick. Cut rounds with biscuit cutter, or drinking cups with thin rim. Sprinkle medium grind cornmeal on both sides and set on parchment paper. Cover with plastic wrap and let it rise 1/2 hour.
5. Heat greased frying pan with coconut oil. Gently place muffins in pan and cook about 4-5 minutes on each side, or until lightly brown. Check periodically to make sure even browning. Flip gently to cook the other side until lightly brown.
6. Cool and store in plastic bags. Makes 17-18 muffins. Great with coconut oil and pink salt, or cream cheese and jam. Enjoy warm!