Paleo English Muffins

YEAST MIXTURE
1/3 C Warm Water
2 tsp Honey
2 Tsp active dry yeast

 Dry Ingredients
3/4 C Almond Flour
3 TBSP Coconut flour, sifted
1/3 C arrowroot starch
1/3 C tapioca starch
pinch of sea salt

 Wet Ingredients
2 eggs
1 TBSP olive oil
1 tsp apple cider vinegar

 Makes 8 waffles

 Prep Day:
1. Preheat your oven to its lowest setting (around 150 deg F)
2. Line a large baking sheet with parchment paper, and place 8 english muffin rings on the paper.
3. In a small bolw, mix together the water, honey and yeast. Set the mixture and the aside for 5 minutes until frothy.
4. In a medium sized bowl, combine the dry ingredients.
5. Add the yeast mixture and the wet ingredients to the dry mixture. Mix well with a hand mixer. If using almond flout let the dough rest for a couple of minutes to thicken. Stir before scooping.
6. Lightly spray the english ,uffin rings with cooking spray. You can grease them as well, but if you do the muffins will stick a little and will need to be loosened with a knife.
7. Scoop about 1/2 cup of batter into each muffin ring (fill to within 1/4" of the top). Smooth the tops with a spoon if needed.
8. Place the muffin tray in the oven, close the door and turn off the oven. Let the muffins sit in the oven for 10 minutes to rise slightly.
9. Leaving the tray in the oven, set the temperature 350 deg F. Bake the muffins for 20-22 minutes from the point you turn the oven on or until they are golden brown and the tops are firm but spring back to the touch.
10. Let the muffins cool completely on wire racks. Once cool, remove from the rings. UIse a fork to pierce around the entire edge of each muffin and pull the tops and bottoms apart gently.
11. Place a small square of wax paper between each split english muffin. Place the muffins in a 1-gallon freezer bag and freeze until needed.