English Muffins
Low sodium, Partially bread machine

You will also need some corn meal or semolina (but this does not go into the dough).

I use an older model Zojirushi Home Bakery Supreme^® Breadmaker (BBCC-X20). Instructions should be pretty similar for the latest models.

Make sure the kneading blades are properly inserted into the baking pan, then add ingredients in the order listed above. When adding the yeast, make a slight indentation into the flour and place the yeast there so it does not come into contact with the liquids too soon.

Select the Basic Dough cycle and then press the Start button.

While it is kneading, check that the dough ball is not too dry; it should be fairly sticky. If it is too dry, add warm water a tablespoon at a time (letting it knead for a couple of minutes) until the dough is fairly sticky.

Let the bread machine complete it's cycle, then extract the dough onto a floured surface. Divide into 12 equal pieces and lightly roll each into a ball.

Gently flatten each ball onto a surface covered with corn meal (or semolina) until approximately 4" in diameter and 1" thick. Turn to lightly coat both sides with the corn meal (or semolina). Cover (with plastic wrap or something equally lightweight) and let rest for about 20 minutes.

Place muffins on a griddle/skillet over Medium to Medium Low heat. Cook for 5 or 6 minutes (until golden brown on the bottom); the muffins should rise to about 2" thick while cooking. Turn (and flatten slightly to get a flat bottom) and cook on other side another 5 or 6 minutes (again, until golden brown on the bottom). Remove muffins from the griddle/skillet and place on a wire rack to cool.

Using the exact ingredients listed above (for the One Dozen), each muffin (if they're all the same size) contains 55 calories (22 from fat), 2.6g fat, 2.6g protein, 10g carbohydrates, and only 44mg sodium.