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Whole Wheat English Muffins

Craving the warm, welcoming nooks and crannies of English muffins but avoiding the store-bought kind because they contain dairy? This vegan English muffin recipe is easy to make and will keep you from pining for this delish breakfast treat.

There is something so special about raising bread from yeast, water, flour, sugar, and salt. I love the way these ingredients alone do little but combined together, can become amazing and near countless soul satisfying baked goods. This morning's baking inspiration was whole wheat English muffins. I was craving the delicious fulfillment that occurs when the warm, welcoming nooks and crannies fill with melted vegan butter and sweet jam. This recipe comes out best when the bubbling batter is poured into metal rings placed on the skillet, but if you don't mind a flatter, wider muffin, you can scoop batter free-form onto the skillet.
There is something so special about raising bread from yeast, water, flour, sugar, and salt. I love the way these ingredients alone do little but combined together, can become amazing and near countless soul satisfying baked goods. This morning's baking inspiration was whole wheat English muffins. I was craving the delicious fulfillment that occurs when the warm, welcoming nooks and crannies fill with melted vegan butter and sweet jam. This recipe comes out best when the bubbling batter is poured into metal rings placed on the skillet, but if you don't mind a flatter, wider muffin, you can scoop batter free-form onto the skillet.

Whole Wheat English Muffins

Serves 12

Ingredients:

2-1/2 teaspoons active dry yeast

1 cup warm water

1 tablespoon granulated sugar

2-1/2 cups white whole wheat flour

1 teaspoon salt

1 teaspoon coriander

2 tablespoons finely grated orange zest

1 cup warm plain soymilk

1 teaspoon baking soda

Coarse-ground cornmeal for dusting

Directions:

  1. In the bowl of a stand-up mixer fitted with the paddle attachment, combine yeast, water, and sugar.

  2. In a medium bowl, whisk together flour, salt, coriander, and orange zest.

  3. When yeast mixture is foamy, add flour and warm soymilk to bowl. Blend on low speed.

  4. Cover bowl with a damp towel and set bowl in a warm place for 45 to 50 minutes. The batter will rise and become bubbly.

  5. Heat a large skillet to medium heat. Spray with cooking spray. Spray the inside of metal rings with cooking spray.

  6. Stir baking soda into batter. Place metal rings onto the skillet or griddle. Pour 1/4 to 1/3 cup of batter into each ring. Sprinkle each lightly with cornmeal.

  7. Cover skillet and let batter cook for 4 to 5 minutes. Remove the rings and flip English muffins. Cook for 3 more minutes or until lightly browned and the inside feels hollow.

  8. Transfer English muffins to a wire rack to cool. You can split them open now and enjoy or let them cool completely and store in an airtight container.

  9. To serve, use a serrated knife to split English muffins horizontally and toast until lightly browned.


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