Sourdough Jalapeno English Muffins

AuthorDesireeCategory, DifficultyAdvanced

Ready for a little kick in flavor? Try these plant based sourdough jalapeno english muffins! They're great to use for sandwiches especially breakfast sandwiches.

Prep Time13 hrsCook Time20 minsTotal Time13 hrs 20 mins

The Night Before
 ½ cup of fresh einkon sourdough starter
 1 tbsp raw local honey
  cup plant based milk ( I used homemade sunflower seed milk)
 2 cups einkorn flour
The Next Morning
 ½ tsp baking soda
 1 cup einkorn flour
 1 tsp sea salt
 3 sliced jalapeno peppers
 4 tbsp oat bran

1

*You want to make sure your starter was fed beforehand and is bubbly.
In a large bowl mix the starter, honey and plant based milk. Mix together till blended.

2

Add one cup at a time of the two cups of einkorn flour. Mix just until the flour in incorporated. Do not over mix.

3

Cover the bowl with a clean towel and place in a room temperature, draft free area. Let sit overnight up to 12 hours.

The Next Morning
4

Stir down the mixture. Then take the baking soda and sea salt and sprinkle it on top of the dough. Take a wooden spoon and mix it into the dough.

5

Add a half cup of the einkorn flour to the dough and mix it with the wooden spoon.

6

Add the jalapeno peppers to the dough and mix the peppers into the dough.

7

Place the other half cup of flour onto a board or counter. Place the wet dough on top and knead the rest of the flour into the dough using a scraper or hard spatula. Once most of the flour is incorporated into the dough with the scraper or hard spatula. You might need to add some more flour. You want the dough to be soft, but not sticking to your hands. So you might need to add more flour to get it to the right consistency.

8

After kneading for 5 minutes form dough into a mound.

9

Take a sheet of parchment paper and lay the paper on a tray or cookie sheet. Sprinkle 2 tablespoons of the oat bran on top of the parchment and set to the side.

10

Roll the dough out on a well floured surface to 1/2 inch thick. Take a 3 to 4 inch circle cutter and cut out the rounds. Place the rounds on the oat bran sprinkled tray.

11

After all muffins are cut out. Sprinkle the remaining oat bran on top of the muffins. Place a clean tea towel over the muffins. Let them rise in a warm area for an hour till doubled.

12

After doubled. Now it's time to cook them.

13

Preheat a fry pan or cast iron pan over the stove on a low medium heat. (*I have an electric stove so my setting was on number 4.)
Place a little coconut oil or ghee in the pan. Place your muffins in the pan and cook for 5 minutes.

14

Flip them over and press down on them with a spatula. Place a lid over the pan for the muffins to cook inside. After 5 minutes on the other side with the lid on top, take the lid off and remove them from the pan to cool.
*Whatever you do, do not flip them more than once.

15

Place muffins on a cooling rack to cool.

16

Slice and eat!

Storage
17

You can also store these in the freezer. What I do is slice them in half, put them in a freezer bag and place in the freezer.

Ingredients

The Night Before
 ½ cup of fresh einkon sourdough starter
 1 tbsp raw local honey
  cup plant based milk ( I used homemade sunflower seed milk)
 2 cups einkorn flour
The Next Morning
 ½ tsp baking soda
 1 cup einkorn flour
 1 tsp sea salt
 3 sliced jalapeno peppers
 4 tbsp oat bran

Directions

1

*You want to make sure your starter was fed beforehand and is bubbly.
In a large bowl mix the starter, honey and plant based milk. Mix together till blended.

2

Add one cup at a time of the two cups of einkorn flour. Mix just until the flour in incorporated. Do not over mix.

3

Cover the bowl with a clean towel and place in a room temperature, draft free area. Let sit overnight up to 12 hours.

The Next Morning
4

Stir down the mixture. Then take the baking soda and sea salt and sprinkle it on top of the dough. Take a wooden spoon and mix it into the dough.

5

Add a half cup of the einkorn flour to the dough and mix it with the wooden spoon.

6

Add the jalapeno peppers to the dough and mix the peppers into the dough.

7

Place the other half cup of flour onto a board or counter. Place the wet dough on top and knead the rest of the flour into the dough using a scraper or hard spatula. Once most of the flour is incorporated into the dough with the scraper or hard spatula. You might need to add some more flour. You want the dough to be soft, but not sticking to your hands. So you might need to add more flour to get it to the right consistency.

8

After kneading for 5 minutes form dough into a mound.

9

Take a sheet of parchment paper and lay the paper on a tray or cookie sheet. Sprinkle 2 tablespoons of the oat bran on top of the parchment and set to the side.

10

Roll the dough out on a well floured surface to 1/2 inch thick. Take a 3 to 4 inch circle cutter and cut out the rounds. Place the rounds on the oat bran sprinkled tray.

11

After all muffins are cut out. Sprinkle the remaining oat bran on top of the muffins. Place a clean tea towel over the muffins. Let them rise in a warm area for an hour till doubled.

12

After doubled. Now it's time to cook them.

13

Preheat a fry pan or cast iron pan over the stove on a low medium heat. (*I have an electric stove so my setting was on number 4.)
Place a little coconut oil or ghee in the pan. Place your muffins in the pan and cook for 5 minutes.

14

Flip them over and press down on them with a spatula. Place a lid over the pan for the muffins to cook inside. After 5 minutes on the other side with the lid on top, take the lid off and remove them from the pan to cool.
*Whatever you do, do not flip them more than once.

15

Place muffins on a cooling rack to cool.

16

Slice and eat!

Storage
17

You can also store these in the freezer. What I do is slice them in half, put them in a freezer bag and place in the freezer.

Sourdough Jalapeno English Muffins

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