English Muffins

By MaryEllen

Photo is of muffins made the following way...
I rolled them into balls, flattened them slightly and put them in a griddle on the stovetop. When I flipped them I weighed them down with a plate until they had finished baking.

Ingredients

• 1 1/4 1 1/4 1/4 cup very very warm water
• 1 1 1 tsp. granulated cane sugar
• 1 1 1/4 packet rapid rise yeast ~2 1/4 tsp. (e.g. Red Star® Quick Rise)
• 3 3 3 cups gfJules™ Gluten Free All Purpose Flour
• 1/2 1/2 1/2 tsp. sea salt
• 1/2 1/2 1/2 tsp. baking powder
• 3 3 3 Tbs. granulated cane sugar
• 3 3 3 egg whites
• 4 4 4 Tbs. vegetable oil

Details

Adapted from gfjules.com

Preparation

Step 1

Add the yeast, 1 teaspoon of sugar and warm water mixture together and set aside.

Whisk together dry ingredients and set aside.

In a large bowl, add the 3 tablespoons of sugar, egg whites and oil. Mix well, then add the yeast mixture. Beat with an electric mixer and slowly add the flour mixture, beating for 2 minutes after mixed to make the dough lighter; add more warm water by the tablespoon if the dough is tough or tight; it should be firm but easy to manipulate and not too sticky.

For oven/pan method, oil or butter popover tins, jumbo muffin tins or bun trays, then spoon the dough into the trays, filling about 2/3 full. Cover, set aside in a warm place, and let rise for 30 minutes.

Alternatively, shape into balls a bit smaller than the palm of your hand, then wrap in plastic wrap and set aside to rise for 30 minutes.

If using oven/pan method, preheat oven to 350º F static or 325º F convection (reduce bake time with convection).

Bake raised muffins for 20 minutes, or until they are cooked through and are light brown.

Slice with a serrated bread knife 2 times each to make into English Muffins, just perfect for toasting! Makes 9-10 popover buns (equals ~30 individual muffins).