This recipe makes 12 whole wheat muffins. They can be frozen for up to one month. After thawing, bake in a preheated oven at 160°C for 10 minutes, or microwave or pan-fry them. Add a fried egg, ham, and lettuce for a quick and easy muffin sandwich breakfast!
Materials
Super quick and easy whole wheat muffin breakfast bread with one-stage fermentation. Sugar-free, low-fat, and healthy. Extra soft recipe. Stays soft overnight and frozen.
Except for the butter and salt, put them into the mixing bowl of the stand mixer and knead for 10 minutes. Add the softened butter and salt after 5 minutes.
It contains very little butter and is very low in fat.
There's no need to test the dough for a smooth, elastic membrane after kneading; just look for a smooth and delicate surface.
Divide into 12 equal portions, roll into balls, and coat with whole wheat flour.
Place them on a baking tray to proof (my oven is large; if you have a small oven, halve all the ingredients in the recipe, but keep the method the same).
Ferment until approximately 1.5 times its original size.
Cover the surface with oil paper
Place the cakes on a baking sheet, put them in the oven, and bake. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) for 5 minutes, middle rack, top and bottom heat, for 20 minutes.
Let it cool after baking for a while.
Once it's cool enough to handle, transfer it to a wire rack to cool.
Very soft and porous
