I know I’ve said this a lot but I’ve been meaning to make these English muffins for a while too. These English muffins are wonderful. They aren’t necessarily labor intensive but they take a while to make with the waiting time. So, worth the effort. We all love them!
Vegan English Muffins
¾ cup of flour
½ cup water
½ teaspoon active dry yeast
Mix all three of these ingredients and stir until smooth. Cover and let stand for 10-12 hours.
English Muffin Dough
1 cup of non-dairy milk
1 teaspoon active dry yeast
2 Tablespoons sugar
2 Tablespoons Earth Balance margarine melted
1 teaspoon salt
3 cups of flour
Cornmeal for dusting
Mix the non-dairy milk, yeast, sugar, melted margarine and salt. Stir in the starter.
Slowly add the flour. Stir and knead until dough comes together until smooth.
Cover and refrigerate overnight to rise.
Dust a baking sheet with the cornmeal. Break off little piece of dough and form into about a four inch circle and kind of flat. Put on the baking sheet. Continue with the rest of the dough. This should make 12 to 16 muffins.
Heat a skillet with a little oil in the pan. Cook over medium heat for about 6 minutes.