English muffins are one of the few healthy snacks around, and for many people, they’re the mainstay of the day.
But there are a lot of other things to eat out of them, too.
Some people like them sweet and sour, others savour them with butter, and others prefer them dry.
But if you’re a bread lover, it’s possible to combine the two to create a delicious sweet and savoury snack.
The recipe below, from the official website of the Canadian Sourdough Association, will help you to get started.
Ingredients: 1 cup sourdoug or other dry, white, unbleached flour 2 teaspoons salt 1/4 cup butter, melted 1/2 cup sugar, sifted 1/8 cup all-purpose flour 1 cup whole milk (or water), at room temperature (for making your own) 1 egg 1/3 cup honey 1 teaspoon vanilla extract (optional) Instructions: Preheat oven to 350°F.
Line a baking sheet with parchment paper.
Combine flour, salt, butter, sugar, flour and milk in a large bowl.
Mix until well combined.
In a separate bowl, whisk together egg, honey, vanilla extract and flour until just combined.
Pour flour mixture into the dry ingredients, mixing just until combined.
Fold in the flour mixture and spread out onto the prepared baking sheet.
Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Cool on a wire rack for 10 minutes.
Cool in a glass bowl on a rack before slicing.
To make your own sourdachan sourdapple muffins: Combine all ingredients in a food processor or blender.
Process until smooth.
Recipe Notes: For a sweeter version, use unsweetened sourdried apples instead of sourdacones.