These English Muffins were a bit time consuming (about two hours total) but totally worth it. The boyfriend loved them. Let me know if you try them! =)
Ingredients, Special Hardware
Ingredients, Software
- 1 1/2 cups warm water
- 1 tablespoon sugar
- 2 teaspoons active dry yeast
- 1/2 cup nondairy milk, warmed
- 1 1/2 cups all purpose flour
- 1 cup whole wheat flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- oil for the pan
Directions
- Combine the water, sugar and yeast in a small bowl. Stir and set aside.
- In a medium bowl, combine the flours (not the baking soda and salt). Add the yeast mixture and the warmed soy milk to the flours and mix together. The mixture will be wet.
- Cover the mix with a piece of plastic or a towel and let rise about 45 minutes. It probably won’t rise, it just gets a bubbly surface.
- Preheat the oven to 350.
- Grease the whoopie pie pan.
- After 45 minutes, stir the salt and baking soda into the batter and mix well.
- Divide the dough among the whoopie pie cavities. Don’t let the dough come above the surface of the pan or your will get a muffin-top on your english muffin.
- Cook the english muffins 3-5 minutes. Just long enough for the dough to hold its shape. You want them to be in the oven for as little time as possible.
- Take the muffins out of the oven and flip them onto a towel.
- Heat a very lightly oiled skillet or griddle to medium-low heat. Drop the muffin onto the pan. Cook 10 minutes then turn over to cook other side for an additional 10 minutes. Turn the temperature down if the muffin is burning before the 10 minutes is up.
- Let them cool completely before eating.
This recipe was adapted from Vegan Appetite. =)
Here is Marshall!
seven little bowls - [...] Homemade English Muffins adapted from from this recipe [...]
Kathy D. - P.S. I have to say, the recipe is very good. I just decided against the “whoopie pie pan” technique. With a well-seasoned cast-iron skillet and muffin rings, they come out so light…and with all the “nooks and crannies”. I also let them rise about twice as long. It didn’t hurt anything, and I think it makes them lighter.
Kathy D. - You need to put a warning in the recipe. They have to stay in the oven long enough to be somewhat cooked in the middle!! Because if they aren’t, when you “flip them on to a towel”, the runny middle will just run all over the place.
The idea is good, but you have to be very careful, or you can throw them away.
Otherwise, use muffin rings from the beginning. Sorry to be negative :)
Vegan English Muffins | - [...] *very slightly adapted from V.K.Rees 1.5 cups all purpose flour 1 tablespoon sugar 1/2 teaspoon salt 1 packet dry active yeast (2 and [...]
vkrees - Nicole- Thank you so much!!! How’d they turn out?
Nicole Pelletier - These look amazing and im making them tonight! You probably hear this all the time, but your photos are so beautiful and dreamy. I absolutely love looking through your posts. And marshall is SUPER adorable.
Jeni Treehugger - That is some tower of muffins!
Jes - Making the muffs in a whoopie pie pan is ingenious! Homemade english muffins are the best & Marshall looks thoroughly impressed :)
vkrees - Ashlae- I’m totally going to try making vegan, GF english muffins. I will keep you posted. =)
Jojo - Oh wow, those look fantastic. I don’t know why I’ve never made my own English muffins…probably because I can buy vegan ones in a shop around the corner from my house for under £1!!
Ashlae - I really adore the Marshall shots – he’s a doll. Also, I haven’t been too sad about having to be gluten-free.. but right now? I am sooooooo sad. Because I just want to reach through the screen and eat one of those muffins. They look so hearty and delicious, Vanessa!
Angela - Oh wow, I bet these are amazing! I’ve bookmarked them to try at some point, hopefully sooner than later :)
Rachel - What did Marshall think of the English muffin? I bet that would be sooo good with a cup of tea and apple preserves! Love it!