recipe by Anna Sobaski

We used canning rings to produce attractive and genuine English muffins with smooth tops, bottoms, and sides on the outside, and nooks and crannies on the inside.

Ingredients:

• 1 ¾ cup Breads from Anna ® Pizza Crust Mix (½ of package)*
• 1 Tablespoon + ½ teaspoon baking powder
• 2 teaspoons maple syrup
• ½ cup buttermilk or your favorite non-dairy drink such as almond milk
• 3 egg whites
• 1 whole egg
• 2 Tablespoons oil
• 1 Tablespoon apple cider vinegar
• 2 Tablespoons gluten-free corn meal (optional)

* Note: you will not need the yeast package that comes with the pizza crust mix for this recipe.  Please save it to use with another Breads from Anna ® recipe.

Directions:

1. Preheat oven to 350 degrees. Lightly oil a baking sheet, and sprinkle with 1 Tablespoon of gluten-free corn meal (optional).  Also lightly oil the insides of 9 wide-mouth canning rings (approx. 2 ¾ inch diameter).
2. Whisk baking powder into pizza crust mix. In a separate bowl, beat the egg whites until frothy. Add remaining liquid ingredients to egg whites and beat well.  Add liquid to dry ingredients except the corn meal, and mix well until the batter thickens.

Note: Gentle and minimal handling for the remaining steps is important for preservation of the bubbles, to yield a muffin with lots of nooks and crannies!

3. Drop ¼ cup dough into each canning ring. Gently shape and smooth the dough with wet fingertips to reach all sides of the ring. Slightly depress center of each muffin to avoid a dome shape.  Sprinkle the tops with remaining tablespoon of corn meal (optional).
4. Bake for 10 minutes then flip over each muffin with a spatula to help keep top and bottom flat. Bake 10 minutes longer. Test with a toothpick.  Muffins should be a nice golden brown and begin to pull slightly from the side of the ring when done.
5. Allow muffins to cool before splitting in half.

---

---