English Muffins

English Muffins

Category: Recipes

Meal course: Breakfast                          

Meal type: Vegetarian, Gluten Free

Difficulty: Medium

Country of origin: England     

Servings: 8

Total time: 2 hours 20 minutes + refrigerating


2 teaspoons rapid rise yeast

2 tablespoons butter

400 g gluten free bread flour blend

60 g gluten free cornmeal, for sprinkling

1 tablespoon + 1 teaspoon granulated sugar

4 tablespoons butter, melted

2 teaspoons kosher salt

625 ml whole milk


1.    Whisk together granulated sugar, 2 teaspoons rapid rise yeast, 2 teaspoons salt, and flour in a small bowl.

2.    Slowly pour in whole milk and 4 tablespoons butter and beat well for 5 about minutes until combined.

3.    Cover the bowl with plastic wrap and let rest in a warm place for about 2 hours, until doubled in volume. Then refrigerate for 4 to 5 hours.

4.    Spray the muffin rings with non-stick spray. Preheat a skillet and add a tablespoon of butter to it.

5.    Place muffin rings into the pan and sprinkle each ring with cornmeal. Fill rings with dough but not completely. Sprinkle each ring with cornmeal and cover the skillet. Allow to cook for 7 to 8 minutes.

6.    Once bottoms are browned, grease tops with a tablespoon of butter and flip carefully by using tongs. Put on the lid again and continue cooking for further 7 to 8 minutes.

7.    Remove rings from muffins and cook for 1-2 more minutes. Enjoy!


Notes: you can make this recipe a vegan version, just substitute butter and milk with non-dairy options. These muffins can also be cooked in the oven in a muffin pan, cooking time will be 25-30 minutes or until brown.

Nutrition Facts


Amount per serving



Total Fat


Saturated Fat



29 mg


970 mg

Total Carbohydrate

40 g

Dietary fibre

2 g

Total Sugars

12 g


7 g

Vitamin D

39 IU


149 mg


2 mg


194 mg

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