WeightWatchers® member Sophia loves to transform two-ingredient dough into these homemade English muffins. Use them for open-faced pizzas, sandwiches, or burgers.
Ingredients
Self-rising flour
1⅓ cup(s)
Plain fat free Greek yogurt
1 cup(s)
Whole-grain yellow cornmeal
3 Tbsp
Instructions
- Preheat oven to 350°F. Prepare a large baking dish with parchment paper.
- Place flour and yogurt in a medium bowl; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 Tbsp at a time, until no longer sticky; set aside for 5 minutes.
- Divide dough into 8 portions, roll into balls and allow to sit covered for 5 more minutes.
- Place cornmeal in an even layer on a flat plate. Pat each dough portion into a hockey puck shape. Dip one side of each muffin in the corn meal.
- Heat a nonstick skillet over medium heat. Cook cornmeal side up for 2 minutes and transfer cornmeal side down onto a cookie sheet. Bake for 10 to 15 minutes or until slightly golden on both sides.
- Allow to cool before cutting open.
- Serving size: 1 English muffin
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