My initial intention of creating this recipe was to make English Muffins. What I ended up with was something super tasty but not exactly the same texture as I was hoping for. Kind of a mix between the bite of a biscuit and the appeal of an English muffin. I’m not one for waste so I figured that this was still a great recipe to share. I even made them two ways: Plain and a Sweet Cranberry version. I’m calling them Yeasted Skillet Muffins because well, they have yeast in them, I baked them on the skillet, and they are like English muffins. I know, sometimes I have no idea where all this cleverness and brilliance comes from either. It keeps me up at night at times…
In all honesty, I do get kept up at night often however it’s because of a completely different reason: I’m thinking about recipes. Tell me, it’s annoying. This week I have been waking up around 2am every morning and unable to fall back to sleep for almost two hours, thinking about recipe variations and ideas. That is also because I have a new Fork & Beans project in the works for all of you that I am so stoked about (I’d like to take a moment right now and apologize for using the word “stoked”–my Southern California roots demand me to use it for those special occasions of which I am so excited I could almost barf). The feedback I have been receiving about said project has been so positive and inspiring, I’m just so sure that you will be stoked too.
Back to the Yeasted Skillet Muffins, where was I? Oh yes. A mix between a biscuit and an English muffin. I held a discussion on my Instagram account about naming these. @thespookyvegan picked a winner: Bruffins. Yup, calling them bruffins. Did I mention they are xanthan gum-free too?? If you haven’t noticed lately it’s been my mission to create for you gum-free bread recipes. The people have spoken and I have listened!
I also love it when gluten-free vegan bread-like goodies don’t taste like cardboard don’t you? It’s the Fork & Beans seal of approval. These Bruffins do NOT taste like cardboard. I will now conclude my Public Service Announcement. The end.
This recipe has been adapted from King Arthur. The flour brand, not the actual King.
- 3/4 c. warm water
- 3/4 c. unsweetened non-dairy milk
- 2 1/4 tsp. dry active yeast
- 1/2 tsp. granulated sugar
- 3 Tbsp. ground chia seeds (I used white, you can use black too)
- 2 Tbsp. oil
- 2 tsp. apple cider vinegar
- 3/4 c. superfine brown rice flour
- 3/4 c. sorghum flour
- 3/4 tapioca starch
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- Combine the non-dairy milk, water, yeast and granulated sugar (yeast food!) and let it froth up for 10 minutes.
- Once it has foamed up, mix in the chia, oil and vinegar.
- In a large bowl whisk together the dry ingredients. Dump the yeast mix into the flour and stir with a wooden spoon until well-combined. Cover and allow to rise for 30 minutes until doubled in size. Your batter will not be doughy but more like a very, very thick pancake batter.
- Heat up a cast iron skillet (if you don't have, use a regular skillet). Once it is heated up, add 1 tsp. olive oil and place a 4" (you can use a smaller size too) metal round cookie cutter in the middle. With a pourable measuring cup, place the batter into the middle of the cutter, filling about 3/4 of the way. It will take about 5 minutes or longer on each side.
- You will know when it's ready to flip when you place a spatula underneath and it easily lifts up. Flip over and cook another 5-7 minutes. You want that nice brown hue on each side. Once ready, use a knife to cut along the edges to remove the muffin with ease. Please be careful! The metal cutter will be hot so use mittens when dealing with this part. That is, unless you have thick skin.
- Repeat for each muffin.
- You want to toast these before eating or you can slice them and place them in an oven preheated to 375 degrees and bake for 5-10 minutes until nicely browned. Slather with non-dairy butter and jam.
- Add 1/2 c. dried cranberries and 3 Tbsp. brown sugar (packed) if you want a sweeter Skillet Muffin.
I cannot wait to hear what you all have to say about this new hybrid of bread! Don’t be shy now. Make them and tell me what you think.
Oh and if you have any questions about flour substitutions please be sure to check out my post on Gluten-Free Flours. It is a very informative guide to helping you understand how to substitute flours in a recipe, especially if you cannot consume the flours I have listed in this particular recipe. I hope it helps you out!