Stone & Skillet Artisan English Muffins

Butter is a natural fat that adds richness and flavor to baked goods. It is preferable to hydrogenated fats and provides fat-soluble vitamins. Grass-fed butter is particularly beneficial due to higher omega-3 and CLA content.

Bread flour is a refined flour that provides structure and texture to baked goods. It is typically unbleached and unbromated, which is preferable to bleached flour. However, it lacks the nutritional benefits of whole grain flours.

Water is a fundamental ingredient in baking, providing moisture and aiding in the activation of yeast. It is a natural and essential component with no processing concerns. Water quality can vary, but it generally poses no health risks in baking.

Baker's/nutritional yeast in standard use — benign.

Salt is used in baking to enhance flavor and control yeast activity. It is a common ingredient with no significant processing concerns. Excessive consumption of salt can lead to health issues such as hypertension.

Cornmeal is used to prevent sticking and add texture to baked goods. It is a minimally processed ingredient with some nutritional value. Cornmeal can be a source of fiber and essential nutrients, though it is less nutritious than whole corn.

Canola oil is a seed oil high in omega-6 fatty acids, which can promote inflammation when consumed in excess. It is heavily processed and often refined, which can reduce its nutritional quality. Alternatives like olive oil or butter are preferable for their healthier fat profiles.