English Muffins
Homemade English muffins, prepared dairy-free and vegan, offer a wholesome alternative to traditional versions.
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Instructions
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Whisk warm water, soy milk, sugar, and yeast; let stand 5 minutes until foamy.
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Sift flour and salt into a separate bowl.
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Mix lukewarm melted soy margarine into the yeast mixture. Gradually add the flour mixture until a soft, non-sticky dough forms.
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Knead the dough until elastic, place in a lightly oiled bowl, cover, and let rise for 1 to 1.5 hours.
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Line a baking sheet with parchment paper and generously sprinkle with cornmeal.
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Punch down the dough, turn onto a clean surface, and cut into circles using a lightly floured biscuit cutter.
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Arrange the muffins on the prepared sheet, cover loosely, and let rise for 30 to 40 minutes.
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Heat a lightly oiled griddle to 300 F.
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Cook the muffins on the griddle for 10 minutes per side until lightly browned, then transfer to a wire rack to cool.