GLUTEN-FREE SOURDOUGH ENGLISH MUFFINS
From King Arthur Flour. I have not tried these, but the photo looked so good, I thought I would post it for those who must avoid gluten. You need to use a gluten-free starter for this. Recipe #462641 . AF sells a GF flour mix, but I imagine you can use any suitable mix. Apparently the muffins can be frozen. Prep time does not include the rising time.
Provided by duonyte
Categories Sourdough Breads
Time 50m
Yield 6-8 muffins
Number Of Ingredients 9
Steps:
- Whisk dry ingredients together well.
- Add the dry ingredients to the starter and beat until well-blended.
- Add the water, oil, and egg to the mixture and beat on high speed for 2 to 3 minutes. The batter should resemble a thick paste.
- Cover the bowl and allow the batter to rise for 1 to 2 hours. It won't double in size, but will be noticeably puffy.
- Preheat your electric or stove top griddle to a medium heat and lightly spray 6 English muffin rings with oil. You can sprinkle the surface of the griddle inside the rings with cornmeal if desired to help prevent sticking.
- When the griddle is hot, divide the batter among the rings; cook until the bottoms are set, then carefully remove the rings.
- Cook for 7 to 10 minutes on the first side, then flip over.
- Cook for another 7 to 10 minutes, or until the muffins reach an internal temperature of 210°F Transfer to a rack to cool completely before cutting and/or freezing.
Nutrition Facts : Calories 123.9, Fat 5.4, SaturatedFat 0.9, Cholesterol 31, Sodium 508, Carbohydrate 16.8, Fiber 1.2, Sugar 0.7, Protein 2.5
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