- 1
Ingredients
- 300 grams Canteen AP blend (2 1/3 cups)
- 30 grams GF oat flour (1/4 cup)
- 60 grams dry milk powder (1/3 cup)
- 1 1/2 teaspoons kosher salt
- 15 grams granulated sugar (1 heaping tablespoon)
- 10 grams instant Red Star (bread machine) yeast (1 heaping tablespoon)
- 1 extra-large egg white
- 295 grams warm water (not more than 112°F) (1 1/4 cups)
- 1 tablespoon shortening (Spectrum organic solid)
- 2 teaspoons cinnamon
- 70 grams raisins (1/2 cup)
- 3 tablespoons GF oat bran (or ground up rolled oats)
Preparation
Step 1
Instructions
In the bowl of a stand mixer whisk together flour, oat flour, milk powder, salt, sugar, and yeast until combined. Add the egg white to the flour mixture and stir. Mix shortening in water until mostly melted. Add to flour mixture and using the paddle attachment, blend on medium low for three minutes. Add cinnamon and stir just to blend. Using a silicone spatula, fold the batter to make sure all the dry mixture is blended well. Cover with plastic wrap and place bowl in the refrigerator overnight.
The next morning remove the bowl from the refrigerator. Line a baking sheet with parchment and spray eight English Muffin rings with nonstick spray. Place the rings on the baking sheet. Sprinkle oat bran (or ground rolled oats) in the center of the rings – about ½ teaspoon in each.
Remove plastic wrap and beat the mixture once again for 3 minutes on medium speed. Remove from stand and fold in raisins with a spatula. Scoop batter into each ring evenly – about ⅓ cup each. Sprinkle top of batter in each ring with remaining oat bran – about ½ teaspoon each. Cover rings with a baking sheet sized piece of parchment and let them rise for about an hour to an hour and a half until the batter has risen almost to the top of each ring.
Once they are close to the end of the rise, preheat oven to 400°F. With parchment still on top of the rings, add another baking sheet to the top of the parchment and place the muffins in the oven. Bake 18 minutes and remove the extra baking sheet and parchment from the top. Bake 3-4 minutes more or until the internal temperature is 185°F or the muffins are turning pale brown. They will look slightly under done when they are finished (think English Muffin cinnamon tone yet pale).
Remove the baking sheet and place on a rack. Give them 3-5 minutes to cool and remove the muffins from the rings and transfer to a rack to cool completely.
Cut the muffins in half using the old fork trick (pierce the edges with a fork all the way around the muffin and gently pull it apart) and toast lightly. Keep in a breadbox for best results.