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ENGWISH MUFFINS

Time | 50 min + 2 hrs proofing
Makes | 9 to 10 each 


A delectable treat that can be enjoyed morning, noon, or night. Fluffy and quite magical in aroma these little bundles of joy can bring a ray of sunshine into any day. You will need a little bit of time to make these as their height and texture come in part from a technique called a “double rise”. I promise you it is worth the wait. I look forward to seeing what you eat with yours. Personally, I am a huge fan of a very simple, but flavorful, a combination of vegan butter and strawberry jam.
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Ingredients

  • 1 ¼ cup unsweetened non dairy milk soy, oat, etc

  • 2 teaspoons active dry yeast 

  • 2 teaspoons sugar

  • 2 tablespoons vegan butter or coconut oil 

  • 3 ¼ cups all purpose unbleached flour + extra for kneading 

  • 1 ½ teaspoons baking soda

  • 1 teaspoon salt

  • Cornmeal for dusting (optional)

Directions 

  1. In a small saucepan over medium-low heat gently warm the milk till lukewarm. Remove from heat. Add the yeast and sugar and stir until the sugar is dissolved. Set aside for a few minutes until the mixture is creamy and starting to froth. 

  2. Gently melt the vegan butter or coconut oil, making sure it is completely liquified but not hot.

  3. In a large bowl add the flour, baking soda, and salt. Stir well. Pour the wet ingredients (butter or coconut oil and yeast mixture) on top of the dry ingredients. Mix until a soft dough forms. If the dough is very sticky, add a little extra flour as needed. Knead into a smooth ball. It should spring back when poked. The dough should be slightly tacky to the touch, however, it should not stick to the bowl or your hands.

  4. Turn out the dough onto a kitchen surface that has been dusted with flour. Knead until smooth and elastic, about 10 minutes.  If the dough is sticky you can add a little more flour.

  5. Lightly grease a large bowl. Transfer the dough to the bowl and cover with a damp kitchen towel or plastic wrap. Set aside in a warm place to rise for one hour or until doubled in size. Do not rush this step. The length of time it takes to rise will depend on how warm it is in your house.

  6. Line a large baking sheet with parchment. Lightly dust with flour or cornmeal and set aside.  

  7. Punch the dough down and roll out on a lightly floured surface to about 2cm thick. Using a round cookie cutter about 3” wide, cut out circles. Be sure to try and get as many muffins from the first batch of dough as these are always the best. Knead and roll out the leftover dough scraps and finish punching out muffin shapes. 

  8. Preheat the oven to 350°F 

  9. Transfer the muffins to the prepared baking sheet and sprinkle over a little more flour or cornmeal. Cover with a tea towel and leave in a warm place for 45 minutes to 1 hour to rise.

  10. To cook the muffins. If you have a griddle heat on medium-low. Otherwise, a heavy-bottomed frying pan will suffice. 

  11. Very gently place the muffins on the pan in batches. Cook for around 5 to 6 minutes until golden brown and then gently turn over to finish the other side for a further 5 to 6 minutes.

  12. Transfer the English Muffins back to the baking sheet and pop them in the oven for 6 to 8 minutes.

  13. Lightly cool the muffins on a wire rack. It’s best to open these muffins by inserting the teeth of a fork into the side instead of using a knife. You can go all the way around with the fork or just enough to be able to split it open. Smother with whatever your heart desires! These can be kept on the kitchen counter for up to five days or you can freeze to enjoy at a later date.

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