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Despite being married to an English man, apparently Jono had never had ‘English Muffins’ before coming to NZ!

I made these today and oh my word are they delicious! So much more full of flavor than the original!

 

 

We love these toasted with some chia jam for breakky, but they’re awesome with some tomato paste and vegan cheese for a quick pizza snack too!

 

 

Let me know if you give them a go. It’s worth the time investment I promise!

 

 

Print Recipe
GF English Muffins
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 1 hour
Servings
muffins
Ingredients
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 1 hour
Servings
muffins
Ingredients
Instructions
  1. Place milk in a small bowl and heat in the for 1 minute until lukewarm. Stir in the sugar & yeast then leave for 5 minutes until frothy.
  2. Place the flour, salt and baking powder in a bowl and mix. Add milk mixture and stir until no lumps remain.
  3. Cover the bowl with a tea towel and let the batter rise in a warm place for at least an hour while the yeast activates. I placed mine in the hot water cupboard but you can turn on the oven on to low and place the bowl on the opened door.
  4. Once risen, if the batter has gotten too thick, add 1/4 cup water to make it runny again and stir.
  5. Heat up a non stick frying pan or griddle and melt oil of choice.
  6. Grease the crumpet rings with oil, (you can use egg rings, cookie cutters or even mason jar lids ~something circular and non stick if possible.
  7. Spoon batter into rings (not too full as they will rise!). Cook for 5-7 minutes then flip for a further minute. Wait to cool slightly before slicing and filling with whatever you choose!