This Whey Protein English Muffins recipe is a great way to start your day with a dose of whey protein in your morning meal.
Ingredients
- 1 cup coconut cream (lukewarm)
- 2 tsp organic granulated sugar
- 1 packet (11g) active dry yeast
- 3 cups wholewheat flour (plus more for dusting)
- ½ cup Biogen Iso-Whey Premium Protein, Vanilla flavour
- 1 tsp salt
- 3 tbsp coconut oil, melted and cooled, plus more for oiling
- Cornmeal (for coating the muffins)
Biogen Iso Whey Premium Protein contains high levels of EAAs and BCAAs from a Tri-Matrix protein blend that includes whey protein hydrolysate, isolate and concentrate. It is easily absorbed, and isolated whey has been shown to have a high Biological Value (BV) versus most other whole food protein sources.
Method
- In a small container or liquid measuring cup, whisk together the lukewarm coconut cream, sugar, and active-dry yeast. Let the mixture sit for 5 to 10 minutes until it becomes frothy.
- In a large mixing bowl, whisk together the flour of your choice, whey protein, and salt.
- Stir the milk-yeast mixture into the dry ingredients along with the melted vegan butter or coconut oil. Mix until a soft dough forms. If the dough is too sticky, add up to 1/2 cup of additional flour.
- Turn the dough onto a lightly floured surface and knead for 5 to 8 minutes, or until the dough is smooth and elastic.
- Place the dough into a lightly oiled bowl and cover with a damp tea towel. Let it rise in a warm spot for 1 to 2 hours, or until it has doubled in size.
- Once the dough has risen, turn it onto a lightly floured surface and roll it out to about ½ inch thick using a rolling pin.
- Cover a small plate with a thin layer of cornmeal and line a baking sheet with parchment paper.
- Using a 3½ cm biscuit cutter, cut the dough into rounds. Dip both sides of each round into the cornmeal to lightly coat them, then place them onto the prepared baking sheet.
- Cover the muffin rounds with a damp tea towel and let them rise again for about 30 minutes until they become puffy.
- Lightly butter the bottom of a large nonstick skillet or griddle and heat over medium heat. Once the pan is hot, place a few dough rounds on the surface. Cook for 5 to 7 minutes on each side, until lightly browned and puffy.
- Transfer the cooked muffins to a cooling rack. Repeat the cooking process until all of the dough rounds have been cooked.
- Slice the muffins in half when ready to serve. Toast the muffin halves and enjoy!
Author: Pedro van Gaalen
When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.
