I have never been a huge fan of English muffins until I tried out this recipe. I keep them in the freezer for myself for a snack or a slider sandwich. I pop them in the toaster and then top them with Miyokos vegan butter and honey or vegan butter and jam. It is a great snack. The kind I really miss being gluten, diary and egg free.
English Muffins: Organic brown rice flour, organic, tapioca flour, organic oat flour, organic potato starch, organic chia seeds, yeast, organic baking powder, organic cane sugar, Himalayan sea salt, avocado oil