Wholemeal YQ English Muffins

This recipe was created by Danka Jandric, a neuroscientist by background, now a medical educator. Danka has an interest in gut and brain health and the essential role of food in both. Follow her on Instagram @phoodologist as she explores delicious, plant-based foods, incorporating 30+ plants a week and high fibre into her diet.

Notes:

• If you want to prove overnight, use 1 tsp yeast. For same day proving, 2 tsp.
• The muffins can be made without honey/agave, but the addition of this brings out beautiful notes in the flour, so it is recommended.
• The dough might be sticky at first, try to resist the temptation to add more flour, trust the process.
• Wholegrain flour holds on to more moisture than white, so needs some tweaks to avoid undercooking. This is why I recommend rolling the dough to only about 1.5 cm thickness and cooking for quite long time on each side on low heat.

Makes 8 to 10 muffins

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