Recipe from Proceed with Caution
Next time, I’ll try to incorporate some wheat flour into the mix as well. This made about 11 4″ muffins. I made them a bit bigger.
1 1/4 c lukewarm water
4 c bread flour
2 1/2 t (1 package) instant yeast
1/2 t baking soda
1 1/2 t salt
2 small egg whites
Pour the lukewarm water into your mixer bowl. Add 2 c flour, yeast and baking soda and mix until smooth. Let sit for 5 minutes.
In the meantime, beat 2 egg whites with an electric mixer until they form stiff peaks. Once they have, fold them into the dough batter with a rubber spatula.
Put the mixer on low, and start to add the rest of the flour, 1/4 c at a time. Add the salt after the first 1/4 c.
Once flour is getting difficult to mix in, remove dough from bowl, put on a flat, floured surface and knead for about 5-6 minutes until smooth and silky.
Add a little oil to a clean bowl, place dough in the bowl and roll around to get a thin layer of oil over the outside.
Cover with plastic wrap, set in a warm place and let it rise for about 1 hour, until doubled in size.
Remove dough and set on flat, floured surface. Punch down to remove some of the air.
Roll to 1/2 inch thick. Allow to rest for 3 minutes, then cut into 3-4″ circles using a biscuit cutter, glass or round cookie cutter.
Place the cut out pieces onto some cornmeal. Sprinkle the tops with cornmeal, then cover with plastic wrap. Allow dough to rest for 45 minutes.
When you are about 5 minutes from cooking the muffins, plug in your electric griddle and heat to about 325 – spray with a light layer or cooking spray. (You can also use a skillet or cast iron on the stove.)
Cook the muffins 4 minutes on one side, 4 minutes on the next, then repeat. They should cook for 16 minutes total.
Enjoy with some butter, jelly, cream cheese, eggs and cheese, or… with some butter and drizzled with honey, like I did! 🙂