Made a quadruple batch of discard English muffins this morning! It is a great way to use up discard so I always have a bunch stashed in the freezer!
Ingredients:
- 2 1/4 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tbsp sugar
- 1 tsp salt
- 2 1/4 tsp active dry yeast
- 1 cup warm milk (or dairy-free alternative)
- 2 tbsp unsalted butter (or dairy-free alternative)
- 1 large egg
- 1 tbsp cornmeal (for dusting)
- 1 tsp baking powder
Instructions:
- Activate Yeast:
- In a small bowl, mix the warm milk and sugar. Sprinkle the yeast over the mixture and let it sit for 5-10 minutes until frothy.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the gluten-free flour, salt, and baking powder.
- Combine Wet Ingredients:
- Add the melted butter and egg to the yeast mixture, and whisk until well combined.
- Mix Dough:
- Gradually add the wet ingredients to the dry ingredients, mixing until you have a sticky dough.
- Shape Muffins:
- Place the dough on a lightly floured surface. Divide it into 6-8 equal portions, shaping each into a ball. Flatten each ball slightly to form a thick disk.
- Dust with Cornmeal:
- Lightly dust each side of the disks with cornmeal.
- Cook Muffins:
- Heat a large skillet or griddle over medium-low heat. Place the muffins on the skillet and cook for about 7-10 minutes on each side, or until golden brown. Cover the skillet with a lid to help cook through.
- Bake (Optional):
- For a more traditional texture, transfer the muffins to a preheated oven at 350Β°F (175Β°C) and bake for an additional 10-12 minutes.
- Cool and Serve:
- Let the muffins cool on a wire rack. To serve, split them open with a fork and toast if desired.
These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
