English Muffin


  1. Warm the milk and water in a small saucepan until it bubbles, and then remove from heat. Mix in the butter until dissolved. Let cool until warm, not too hot.
  2. In a large bowl, combine the bread mix, sugar and yeast, add eggs and warm milk mixture. Beat well until smooth.  Cover and let rise in a warm place for 1 hour.
  3. Dough will be sticky, add rice flour as needed to separate dough away from bowl. Turn the dough onto a well-floured work surface and knead slightly and form into a round ball.
  4. Roll out to about 1/2 inch thick. Cut rounds with a 3-inch biscuit cutter or drinking glass.
  5. Heat a large nonstick frying pan over a steady low heat to prevent burning.
  6. Place each muffin about 2 inches apart.  Cover with a lid and cook for about 5-6 minutes on the first side, flip over and cook on the other side for 4-5 minutes. The steam created from the lid will help the muffins rise and cook better.

*To use, split and toast. Great with cream cheese, jam or make a delicious breakfast sandwich.


  • Yield: 16 muffins (approximately)
  • 1 Duinkerken Bread Mix
  • 3 tsp. dry active yeast
  • 2 tbsp. white sugar
  • 2 eggs
  • 1 cup milk
  • 1/2 cup water
  • ¼ cup butter
  • Duinkerken Rice Flour
  • Cornmeal for dusting (optional)

Products used in this recipe

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