I've made these several times over the past couple years and really love this recipe! I have successfully substituted tapioca, arrowroot and corn starch when I was out of potato starch, but I prefer to use 1/2 cup potato starch with 1/4 tapioca starch - it comes out a bit lighter in IMO. I also have substituted melted plant-based butter for the vegetable oil and have made cinnamon raisin english muffins that came out really nice and are a fan favorite in my house.

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