VEGAN ENGLISH MUFFINS

EASY

INGREDIENTS

▢ ½ cup Almond Milk ▢ 1 tsp Apple Cider Vinegar ▢ 1 tbsp Sugar ▢ 1 ¼ tsp Active Dried Yeast ▢ ¾ cup Water ▢ 2 tbsp Vegan Butter ▢ 3 cups Flour ▢ 1 tsp Salt

Combine Wet Ingredients

In a small bowl, add almond milk, apple cider vinegar, vegan butter, and heat up until the butter is melted.

1

Add Yeast

Remove from heat until lukewarm, then stir in sugar and active dried yeast. Set aside until the yeast is dissolved and the mixture is creamy.

2

Combine Flours

In a large mixing bowl or the bowl of your stand mixer, add flour and salt and quickly combine using the dough hook attachment.

3

Incorporate Yeast Mixture

Add the milk yeast mixture and lukewarm water. Knead for 4-5 minutes on low speed until dough is smooth and soft.

4

Let Dough Rise

Place the dough in a greased bowl, cover with film wrap and a kitchen towel and let rise for 2 hours in a warm, dark place or until the dough doubles in size.

5

Sprinkling Flour

When the Vegan English Muffin dough has doubled in size, sprinkle a pinch of flour on top of the dough.

6

Punch and Roll

Punch down the Vegan English Muffin dough, and roll on a lightly floured surface into a 1/2-inch thickness.

7

Form Round Shapes

Use a 3-inch round cookie cutter or drinking glass or jar lid to shape rounds of dough the size you want your Vegan English Muffins.

8

Dip into Cornmeal

Dip each round of dough into cornmeal on both sides, then place on the tray with parchment paper.

9

Let Muffins Rise Again

Cover the tray with a towel and let the Vegan English Muffins rise again for 40 minutes.

10

Bake English Muffins in Pan

Heat a non-stick frying pan over medium heat. Place 4 English muffins in the pan and cook for 5-6 minutes.

11

Cool English Muffins Down

Set the vegan English muffins asides to cool down and keep cooking the remaining muffins.

11

Prep Time: 10 minutes Cook Time: 10 minutes Makes: 8 Muffins  Calories: 229 kcal per Muffin

VEGAN ENGLISH MUFFINS

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