Barbadian Muffins | Snack

Barbadians have a sweet tooth. This is their take on the English muffin. A nice

vegan cheddar would be a good accompaniment.


¼ teaspoon apple cider vinegar

½ cup plus 1 tablespoon (140 ml) non-dairy milk

1½ cups (375 ml) unbleached all-purpose flour

2 tablespoons light brown sugar

1 tablespoon baking powder

1 teaspoon salt

½ teaspoon ground cinnamon or cassia

½teaspoon ground nutmeg

2 tablespoons vegetable shortening

⅔ cup (158 ml) canola oil


Stir the vinegar into the ½ cup nondairy milk. Separately, mix the flour, sugar,

baking powder, salt, cinnamon, and nutmeg together in a bowl. Add the

shortening and rub it into the flour with your fingertips or a pastry blender.

Slowly pour in the milk and stir until the dough comes together.

Knead dough in the bowl for 4 minutes, until the dough is mixed well and

slightly elastic. Let the dough relax for 15 minutes.

Cut the dough into 6 equal pieces and pat each into a disk about ½ inch (1.3

cm) thick.

Heat the oil in a large skillet over medium-high heat. Add the dough pieces

and cook for 20 seconds on one side. Turn them immediately and cook for 30

seconds. Turn the heat down to low and cook the muffins for 10 minutes, turning

every 2 minutes. The finished muffins should be light and crispy with a golden

brown colour.

Drain the muffins on paper towels and serve warm.

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