2 INGREDIENT ENGLISH MUFFINS (NO YEAST, EGGS, BUTTER OR OIL)

December 30, 2023 / Lyn Jones / 0 Comments

These are soft and fluffy, cooked on a skillet and so  quick & easy. Makes 8.
(from https://kirbiecravings.com/2-ingredient-english-muffins)

Ingredients

  • 2 cups (472 g) nonfat thick plain Greek yogurt (eg Kirkland)
  • 2 2/3 cups (338 g) SR
  • 4 Tab (40 g) cornmeal optional

Instructions

  • Add yogurt & SR to a large mixing bowl. Mix until evenly combined.
  • Knead dough until a tacky dough forms – about 7 minutes. The dough should also pull away from sides of bowl when ready. If still sticky, mix in 1 Tab SR at a time until no longer too sticky to shape and work with.
  • Divide dough into 8 equal portions, shape into 3 1/2 ” wide round hockey pucks, between 1/2 inch and 3/4 inch thick.
  • If using cornmeal, dip each side of the muffin into the cornmeal placed evenly on a plate.
  • Heat a large non-stick skillet on low-medium. Add a few rounds (I do 4 at a time) onto the heated skillet & cover. Muffins will rise so make space between each one. Cook 10 mins til golden brown, flip and cook for an additional 10 minutes still covered by lid.
  • Remove from heat and let sit covered for another 10 minutes. Cut into one to make sure it is cooked through. If for some reason it is not fully cooked, cook for a few extra minutes on low-medium heat until the muffins are cooked through.
  • Let cool completely then split open to toast. Add your favorite spread before eating. Uneaten muffins can be stored in the fridge or freezer.

Notes

  • Homemade self-rising flour: Combine 3 cups of all-purpose flour, 4.5 tsp BP and 3/4 tsp table salt to a large bowl. Whisk until thoroughly combined. Measure out 2 2/3 cups for the recipe. Save the remaining for if you need to add more to the dough.
  • Make sure to use a self-rising flour that contains 3 grams of protein per 30 grams of flour. Some self-rising flours use a softer wheat with less protein (2 grams or protein per 30 grams of flour), which will affect the amount of yogurt you will need.
  • Nutrition estimate does not include the optional cornmeal.

Nutrition

1muffin, Calories: 167kcal, Carbs: 32g, Protein: 8g, Sodium: 489mg, Sugar: 2g, NET CARBS: 32

One Bowl Lemon Brownies

May 3, 2020 / Lyn Jones / 0 Comments

You’ll need 3 small lemons and always zest the lemons before juicing. The 8×8 pan will produce cakier bars while the 9×9 will be a bit more dense. ALWAYS AERATE YOUR FLOUR BEFORE MEASURING. (My photo shows the whole wheat version) – Jenny Jones

Ingredients:

    • 1 cup all-purpose or whole wheat pastry flour
    • 3/4 cup sugar
    • 1/4 teaspoon salt
    • 1/4 teaspoon baking soda+  if ends up too dry or a cake texture, reduce this bicarb by half
    • 2 eggs
    • 1/4 cup plain Greek yogurt (or normal yoghurt if thick enough) – or sour cream
    • 3 Tablespoons vegetable oil (I use avocado oil)
    • zest of 2 lemons –  Meyers are best for this
    • 2 Tablespoons fresh lemon juice
      fresh basil optional
Glaze:
  • 1 cup powdered sugar
  • zest of 1 lemon
  • about 2 to 4 Tablespoons fresh lemon juice

Instructions:

    1. Preheat oven to 350° F.
    2. Line an 8 x 8 or 9 x 9-inch square pan with foil or parchment paper, leaving extra for “handles.”
    3. Put all ingredients into a bowl.
    4. Stir by hand until smooth (about 30 seconds).
    5. Spread batter in pan and bake for about 20 minutes.
    6. Cool in the pan for 5-10 minutes.
    7. Lift out of pan and spread glaze over warm brownies.
Glaze:
  1. Stir glaze ingredients together in a bowl, adding juice gradually until glaze is spreadable.

No Yogurt? You can use sour cream instead.