Homemade English Muffins
perfect for brunch!
GLUTEN FREE
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gluten-free
gluten-free
toasts beautifully
toasts beautifully
perfect texture
perfect texture
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Ingredients
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STEP 1
Mix the yeast, sugar, water, and milk. Let bloom for 10 minutes.
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STEP 2
Mix in the vinegar, egg, and melted butter. Slowly add the flour and salt. The dough will be extremely sticky and wet.
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STEP 3
Transfer the dough to an oiled bowl, cover, and let rise for 1 hour in a warm place.
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STEP 4
Look how much it grows!
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STEP 5
Gently pat out the dough on a floured surface. Use a 3" cookie cutter to cut out the muffins. It will be sticky!
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STEP 6
Place the cut out english muffins on a cornmeal dusted, parchment lined baking sheet. Let rise for 30 minutes.
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STEP 7
Cook muffins on a cast iron griddle dusted with cornmeal. Cook for 6 minutes per side, then flip. Repeat with batches.
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STEP 8
Allow muffins to cool for a few minutes, or completely. Split with a fork and toast for crispy nooks and crannies!
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STEP 9
Top with butter, jam, or dress as a gluten-free breakfast sandwich! Enjoy.
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Gluten-Free breakfast sandwich!
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See the blog post below for storage and freezing instructions!
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Find the full recipe at
oliviaskitchen.com
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