Homemade English muffins

INGREDIENTS:

• 40g buckwheat flour or flour of choice
• 30g Greek yoghurt or thick-style yoghurt of choice
• Splash of milk, as needed
• ½ tsp baking soda.
• ¼ tsp salt
• ¼ tsp instant yeast 

METHOD:

1. Preheat the oven to 180°C fan-forced.
2. In a large mixing bowl, add the flour, baking soda and salt. Stir to combine. 
3. Add the yogurt and yeast, and mix together with a fork or wooden spoon until the mixture forms a soft dough, adding milk only if needed.
4. Knead for 5-10 minutes, dusting your hands and the dough with a sprinkling of flour if needed (the dough will get a bit sticky as you knead it).
5. After kneading, let the dough rest for 5 minutes.
6. Roll the dough out to a thickness of about 3-5cm and form a circle shape for your muffin.
7. Place on a piece of baking paper on a tray, and bake in the oven for 10-15 minutes, or until slightly golden brown.
8. Allow to cool slightly before slicing horizontally in half, topping with your favourite toppings (e.g. boiled eggs and avocado, smoked salmon and cream cheese, peanut butter and banana etc) and serving.

NUTRITIONAL INFORMATION: 152 calories, 1g fat, 24g carbs, 7g protein