English Breakfast Muffins
Serves 8 - 12
- Gluten free & vegan
200g Doves Farm gluten free plain flour
100g cornflour (corn starch)
100g ground almonds
2 teaspoons xanthan gum
1 teaspoon salt
2 teaspoons caster sugar
4 teaspoons fast action dried yeast
30g dairy free margarine, melted
360ml plant-based milk
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.
Serving suggestion: split in half. Toast and spread with dairy-free margarine and jam.
Try adding chopped spring onions, 1 teaspoon mustard powder and 100g finely grated dairy-free hard cheese before adding the plant-based milk for a savoury muffin.