These muffins will get your day off to a great start, but don’t save them just for breakfast; they can be a replacement for a sandwich roll and can also be used to make kid-friendly pizzas! English muffin rings help these to rise in the proper shape; if you forgo the rings your muffins will be a less traditional shape but still tasty.
Ingredients
- 3 cups plus 1 tablespoon (400 grams) Pastry Flour Blend
- 1 teaspoon xanthan gum
- 2¼ teaspoons quick-rising yeast
- 1 tablespoon flaxseed meal
- 2 tablespoons organic cane sugar
- ½ teaspoon salt
- 3 teaspoons baking powder
- 1 cup (240 ml) plus 2 tablespoons Hemp Milk or non-dairy milk of choice, warmed to 100°F (38°C)
- 1 tablespoon apple cider vinegar
- 3 tablespoons grapeseed oil
- ¼ cup (33 g) cornmeal
How to Make It
- Line a large baking sheet with parchment paper. Place eight English muffin rings on top.
- Mix together the flour, xanthan gum, yeast, flaxseed meal, sugar, salt, and baking powder in a medium bowl.
- Blend 1 cup (240 ml) of milk, vinegar, and oil together in a large bowl, using a mixer on medium speed, about 30 seconds.
- Slowly add the dry ingredients and mix on medium-low until combined. Increase the speed to medium-high and beat for 2 minutes. Add up to 2 tablespoons of milk as needed, ½ tablespoon at a time, until the dough is sticking to the sides of the bowl.
- Sprinkle 2 tablespoons of cornmeal on a smooth prep surface. Lift the dough from the mixing bowl, form it into a large ball, and place it on top of the cornmeal. Use a bench knife to roll the dough in the cornmeal and create a coated log.
- Slice the log into 8 hockey puck–shaped pieces. Coat each piece on all sides with the remaining cornmeal and place them in the English muffin rings.
- Sprinkle a few drops of water on a second piece of parchment and place it on top of the muffins (sprinkled side down). Place a second (smaller) baking sheet or cookie sheet (upside down), over the muffins and parchment. This will force the muffins to expand outward while they rise. If you are using English muffin rings, the second baking sheet will sit on top of the rings and parchment. If you forgo the rings, choose a second baking sheet with a 1-inch (2.5 cm) lip.
- Let the muffins rise for 25 minutes in a warm, humid spot.
- Preheat the oven to 375°F (190°C). Allow the muffins to rise for another 5 to 10 minutes while the oven preheats.
- Bake (with the second baking sheet still covering the muffins) for 8 minutes.
- Carefully flip the baking sheets over so that the top sheet is now on the bottom and vice versa. Remove the baking sheet and parchment that is now on top. Bake for another 7 to 9 minutes, uncovered, until the internal temperature is 200°F to 205°F (93°C to 96°C). The total baking time is 15 to 17 minutes. Let the muffins cool completely before slicing.