Let's hear it for the english (muffin that is)!

I was so excited when I ordered English Muffins from Katz bakery during the pandemic along with a lot of other unhealthy options (donuts and pies -in order to get free shipping).  they were delicious and learned that I could once again enjoy this treat from my past.  However, both the cost (4 muffins for $6) and lack of freezer space became an issue.  So I found this recipe online.  I even bough the exact flour from the company so I knew they would come out correct.  Instead of dairy milk, I used oatmilk, and I was happily surprised that they came out pretty good.  I could have used a larger cookie cutter however.  they came out kinda small and made 17 instead of 12 like the recipe said.  (They tend to shrink in as they rise). Here is that recipe (thanks to Naomi at Betterbatter.org):

INGREDIENTS4 c (560g) Better Batter Gluten Free flour,  plus more for dusting
2 c milk or df sub
1 tsp white vinegar
1 tsp molasses
3 tbsp butter or shortening
1 1/2  tsp salt
1 tbsp sugar
2 large eggs, lightly beaten OR 1/2 c aquafaba
1 tsp baking soda (optional)
2 1/4 tsp active dry or instant yeast (1 pack)
Wide mouth canning jar lids or circle cookie/biscuit cutters
Heavy Skillet and cookie sheet.
INSTRUCTIONSPlace the milk or DF sub, vinegar, molasses, and butter or shortening in a small microwave safe bowl and heat just until the butter or shortening melts, stirring well. If making on stove, heat in a small saucepan – just until fat melts – stirring well. Place into a larger mixing bowl.
Add remaining ingredients to the liquid mixture, and stir or beat until evenly combined – this is easiest with a stand mixer, and should take about 4 minutes. The dough will be very soft – about the consistency of drop cookie or biscuit dough.
Lightly coat all sides with additional flour and roll the dough out to about 1/2 to 1 inch thickness – the height of a canning jar lid.
Cut out as many circles of dough as you can, placing them on a floured surface to rise – you might need to roll out the dough again to make the scraps into muffins – make sure to take as much flour off as you can.
Allow the muffins to rise for 20 minutes.
Meanwhile heat oven to 325 degrees, and heat a heavy skillet on medium high heat.
Place a few muffins at a time on the hot skillet and cook for 3-5 minutes each side (I find it takes 4 minutes), or until puffed, with golden brown top and bottom.
Transfer the muffins to cookie sheet and bake at 325 for about 12 minutes. Allow to cool completely.
To split and make ‘nooks and crannies’ – be sure to use a fork. Push the tines of the fork into the muffin on the center seam all the way around. This will ensure you get a good separation.

To store - freeze and then reheat in microwave before splitting them with a fork, or else they will get crumbly.

Use these for eggs benny, mini pizzas, egg mcmuffins or just with some butter and jelly!