Maple Rosemary English Muffins

MAPLE ROSEMARY ENGLISH MUFFINS

Serves: 12  (approx 1 muffin each)
Prep Time:  15 min + 30 minutes to rise
Cooking Time:  15 min
Container Equivalents:  1 yellow 1/2 tsp

2 cups gluten free all purpose flour (preferably Bob's Red Mill All-Purpose Baking Flour, Red Label)
2 1/2 tsp.  xanthan gum 
1 tsp. sea salt or Himalayan salt
2 tsp. instant yeast
2 large eggs, lightly beaten
1 1/2 c unsweetened coconut milk beverage, warm
2 Tbs ghee (organic grass fed, if possible) melted
2 Tbs pure maple syrup
1 Tbs finely chopped fresh rosemary
Nonstick cooking spray

1. Preheat oven to 400
2. Lightly coat muffin top pan or regular muffin pan with spray.  Set aside.
3. Place flour, xanthan gum, salt, and yeast in food processor; pulse to combine.  Set aside.
4. Combine eggs, coconut milk, ghee, maple syrup, and rosemary in a medium mixing bowl; whisk to blend.
5. With fooid processor running, add egg mixture to flour; process for 2 1/2 minutes.
6. Fill each muffin cup with 1/4 cup batter; cover.  Allow to rise for 30 minutes.
7. Uncover and bake for 15 minutes, rotating pan after 8 minutes.
8. Let muffins cool in pan slightly before transferring to a cooling rack.

Recipe Notes:

• Rapid rise yeast (1 packet) can be used instead of instant yeast.
• If you don't have a muffin top or regular muffin pan, use 2 large bbaking sheets lined with parchment paper. Spread 1/4 cup batter into 4 inch circle on parchment paper.  Repeat for remaining muffins.
• To get that familiar, craggy interior, split your finished muffin with a fork rather than slicing it with a knife.
• Store in an airtight container for up to 3 days, or freeze for up to 3 months.