English Breakfast Muffins

Rub a little vegetable oil onto a baking tray.

Weigh the gluten free flour, ground almonds, cornflour, xanthan gum, salt, caster sugar and yeast in a large bowl. Place the yeast on the opposite side of the bowl to the salt and sugar as they can make the yeast inactive. Stir together.

Weigh the dairy-free margarine and melt in the microwave. Measure the plant-based milk.
Pour the margarine and plant-based milk into the flour and beat until smooth. The mixture should just be able to fall from the spoon.

Use an ice cream scoop or large spoon. Dip into a jug of water to stop the mixture sticking. Scoop mixture and place onto the baking tray to make 8 – 12 rolls. Leave space in between to allow for the rolls to rise.
Wet your fingers and mould each roll into the shape required.

Heat a frying pan and using a palette knife, carefully lift each muffin into the pan. Cook for 10 minutes on each side. If the outside is colouring too quickly, turn the heat down and place a lid on the pan.