Frankly, I don’t understand the appeal of English muffins. They’re too small for sandwich toppings and not interesting enough to eat on their own, so what’s the point? Although I grew up in a family that ate brunches of bagels with cream cheese and lox, so I’m sure it’s a cultural thing.
However, living in Gluten-Free Land has accustomed me to smaller baked goods and by using nutrient-rich whole grains I don’t need as much bread to be satiated. Plus I love cinnamon and raisins, so I figured I’d give these muffins a try.
I’m no connoisseur of the English muffin, but I really enjoyed these. Pillowy soft and not too chewy, they stood up well to freezing, defrosting and toasting. Though there was virtually no sugar in the recipe, the raisins and cinnamon lended a bit of sweetness to each bite.
This was a gluten-free recipe, but I changed it around quite a bit to accommodate what I had in my cupboards and to make it vegan. The recipe below makes five muffins and next time I’ll double it so there’s more on hand for a quick breakfast or snack.
Cinnamon-Raisin English Muffins
Adapted from Gluten-Free Baking with the Culinary Institute of America
½ cup tapioca starch
3 tbsp potato starch
½ cup brown rice flour
½ tsp xanthan gum
1 tsp salt
½ tsp instant yeast
1 tsp sugar
¾ tsp egg replacer mixed with 1.5 tbsp warm water
¾ cup almond milk, warmed
2 tbsp vegan margarine, melted
¼ cup raisins
½ tsp cinnamon
Combine the dry ingredients in a mixing bowl. In a separate bowl, combine the wet ingredients. Blend the wet into the dry ingredients, using a mixer on medium speed for two minutes or until smooth.
Thoroughly mix in raisins, followed by a gentle swirling-in of the cinnamon. Scoop into heavily sprayed tins or ring molds (I used a jumbo muffin tin) and smooth the tops with wet fingers. Allow to proof for 30 to 45 minutes. Bake at 425 degrees F for 20 minutes or until done.