English muffins are one of my Dad’s favorite breakfast treats. He would (and maybe still does) buy them fresh every Sunday morning, cut then in half, toast them, and smear them with butter or cream cheese. Sometimes we would use them as bases to make miniature pizzas (so adorable and edible). English muffins are essentially savory muffins involving yeast. If you have made rolls, this recipe is not a far stretch. The slightest difference in cooking techniques is that they are baked on a pan rather than in an oven. Since English Muffins are scarce where I live, I baked a batch on my own. I can’t remember when I last had an English muffin. I decided to adapt a gluten-free version using oat flour. If you don’t like oat flour or can’t find it where you live, you can use any flour you want. Like any home-baked goods, English muffins taste their best when made from scratch. I hope I do my Dad proud with this recipe.
For this recipe, you will need:
- 5 1/2 cups of oat flour (if exclusively using oat flour is too heavy for you, you can use 3 cups of those and 2 1/2 cups of all-purpose flour)
- 1 tablespoon of dry yeast
- 1/2 cup of warm water
- 1/2 of warm soy milk (or low-fat dairy milk)
- 2 tablespoons of sugar
- 1/4 cup of vegetable oil
- 1 teaspoon of salt
In a small bowl dissolve yeast and sugar with water and milk. Set aside for 5 -10 minutes and let it bubble. In a large bowl, mix 3 cups of flour, oil, and yeast mixture. Beat till smooth. Add salt and the remaining flour and kneed. Cover dough with plastic wrap and let it rise for 45 minutes or until double the size. Punch the dough down. Roll out about to 1/2 inch thick. Cut rounds using the rim of a cup or a biscuit cutter. Sprinkle baking sheet with cornmeal and place these muffin disks on it. Dust top of muffins with cornmeal. Cover and let it rise for another 1/2 hour. Heat greased griddle over low-medium flame. Cook muffins on the griddle for about 10 minutes on each side. Keep these muffins warm oven until they have been completely cooked. Allow to cool and store in ziplock bags.
Yields 18-24 muffins