- 1/3 cup warm water
- 2 tsp honey
- 2 tsp active dry yeast
DRY INGREDIENTS FOR PALEO ENGLISH MUFFINS
- ¾ cup chestnut flour (or almond flour or sunflower seed flour)
- 3 TBSP coconut flour, sifted
- 1/3 cup arrowroot starch
- 1/3 cup tapioca starch
- Pinch of sea salt
- 2 eggs
- 1 TBSP olive oil
- 1 tsp apple cider vinegar
- 2 TBSP warm water (only if using chestnut flour)
Makes 8 waffles
- Preheat your oven to its lowest setting (around 150°F).
- Line a large baking sheet with parchment paper, and place 8 English muffin rings on the paper.
- In a small bowl, mix together the water, honey, and yeast. Set the mixture aside for 5 minutes until frothy.
- In a medium-sized bowl, combine the dry ingredients.
- Add the yeast mixture and the wet ingredients to the dry mixture. Mix well with a hand mixer. (If using almond flour or sunflower flour, let the dough rest for a couple of minutes to thicken.) Stir before scooping.
- Lightly spray the English muffin rings with cooking spray. You can grease them as well, but if you do, the muffins will stick a little and will need to be loosened with a knife.
- Scoop about ½ cup of batter into each muffin ring (or enough to fill the ring to within ¼-inch of the top). Smooth the tops with a spoon if needed.
- Place the muffin tray in the oven, close the door, and turn off the oven. Let the muffins sit in the oven for 10 minutes to rise slightly.
- Leaving the tray in the oven, set the oven temperature to 350°F. Bake the muffins for 20-22 minutes from the point you turn the oven on (not when it actually reaches 350°F) or until they are golden brown and the tops are firm, but spring back to the touch.
- Let the muffins cool completely on wire racks. Once cool, remove from the rings. Use a fork to pierce around the entire edge of each muffin, and pull the tops and bottoms apart gently.
- Place a small square of wax paper between each split English muffin. Place the muffins in a 1-gallon freezer bag and freeze until needed.
- These paleo english muffins work great straight from the freezer with no need to thaw first. Remove them from the freezer, and use a butter knife to separate the tops from the bottoms. Toast as usual, and enjoy!