High Fiber English Muffins

Ingredients

Ingredients (Gram-Perfect)

Dry

220g bread flour (slightly increased)

150g vital wheat gluten

130g oat fiber (increased)

28g psyllium husk powder

4 tsp baking powder

1 tsp salt

Wet

240g cottage cheese

240g Greek yogurt

120g egg whites

1 tbsp olive oil (softness booster)

1 tsp apple cider vinegar (texture + flavor)

Directions

Mix Dry Thoroughly

Whisk aggressively for 30–45 seconds

👉 prevents psyllium clumping (huge for texture)

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Scene 2 – Blend Wet (Game-Changer)

Blend:

•cottage cheese

•yogurt

•egg whites

•oil

•vinegar

👉 This removes curds = smoother crumb

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Scene 3 – Combine + Hydrate

Mix wet + dry until dough forms.

Then:

⏱ Rest 5 minutes

This step is non-negotiable:

•psyllium sets structure

•oat fiber absorbs moisture

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Scene 4 – Texture Check (Critical)

You want:

👉 soft, slightly tacky dough

👉 holds shape, not sticky goo

Adjust if needed:

•Too wet → add oat fiber (1 tbsp)

•Too dry → add water (1 tbsp)

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Scene 5 – Shape

Divide into 9–10 portions.

Form into discs (~1 inch thick).

Dust lightly with oat fiber or flour.

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Scene 6 – Cook (Best Method for You)

Griddle (Recommended for authenticity)

•Medium-low heat

•Cook 5–7 min per side

•Cover pan for better internal cook

OR Bake

•375°F

•20–25 minutes