Thursday, November 19, 2009

English Muffins


This was ridiculously easy (if you've 'grasped' yeast stuff - or even cooked yeasty things a couple of times). Fluffy, slightly chewy, golden brown English muffins. I was unsure as to how far they would spread or 'puff up' so I did cut them too small. Follow the recipe exactly and they will be perfect. Yum. Yum.

Recipe from Vegan Brunch.


1 tsp of dry yeast
1 tbsp of sugar
1 cup of lukewarm water

2 1/4 cups of flour
1 1/4 tsp of salt

3 tbps of margarine, room temp

A few tbsp of cornmeal
Margarine for skillet

In a small bowl combine the yeast, sugar and water; set aside until the yeast has dissolved (its goes a bit foamy on the top). In a large mixing bowl, combine the flour & salt, make a well in the centre and add the yeast mixture and marg. Slowly add the flour to the centre well and make a dough, knead until smooth and elasticky (about 8 minutes by hand or 6 minutes in a dough hook mixer). Place dough back in a large, lightly oiled bowl and cover with plastic wrap or a damp towel and leave to double in size. (this is where I put the bowl on top of the heating up oven to give the yeast the kick start it needs, if your kitchen is warm it might not need this). Can take anywhere from 45 minutes to an hour and a half.

Preheat your over to 180 degrees. Punch down down and knead for a minute, then roll out on a floured surface until 1/2 inch thick. Cut into 3-inch rounds using a cookie cutter and pat both sides into cornmeal. Preheat a large skillet (I used a fry pan), melt about 1 tbsp of marg over a medium heat. Cook the muffins, working in small batches, until lightly golden on both sides. Put straight from the pan into a cookie sheet and cook in the oven for 6-10 minutes.


  1. Oh they look so, so good! I want one with Nuttelex, now!

  2. Yum!! I think you have just convinced me to make these for breakfast tomorrow.


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