Greetings and Happy New Year! I’ve been sick with some sort of upper respiratory thing since Christmas Eve, so I haven’t been cooking as much as usual. It’s not super fun to cook (for myself or others) when I have random, unpredictable coughing fits from time to time. I’m hoping whatever it is that I have is finally on the way out.
I started a (mostly) dairy-free diet over a year ago, which has forced me to pay far closer attention to food labels than I did before. While limited amounts of dairy in baked goods is usually fine, I try to avoid it if I can. Many store-bought baked goods have some sort of dairy product in them (often whey), so I’m always grateful when I can find a product or a recipe that does not contain dairy.
Vegan Whole Wheat English Muffins
Yield: 16-20 muffins
- 1 cup warm water
- 1 cup warm almond milk or other non-dairy milk (regular, unsweetened is best)
- 3 Tbsp granulated sugar
- 1 packet of instant yeast
- 3 cups white whole wheat flour
- 2 1/2 cups all-purpose flour
- 3/4 tsp salt
- 1/4 cup dairy-free butter substitute (I used Earth Balance), melted
- Cornmeal for dusting
- In a large bowl, whisk together the warm water, almond milk, sugar, and yeast. Let stand until frothy. Meanwhile, whisk the flours and salt together in another large bowl.
- Whisk the melted butter substitute into the yeast mixture. Add the flour and salt mixture one or two cups at a time and mix well. I started with the whisk and eventually just used my hands as the dough became sticky and tougher to work with. Knead the dough for 30 seconds to 1 minute, then place in a lightly oiled bowl and cover with a towel. Let sit 1 to 1 1/2 hours until it has about doubled in bulk.
- Line a large baking sheet with parchment paper and sprinkle with cornmeal.
- Once dough has risen, punch it down and turn out onto a lightly floured surface. Roll out until it’s about 1 inch thick. If you have a biscuit cutter you can use that to cut out the muffins, otherwise use something round (with sharp enough edges to cut the dough), about 3 1/2 inches in diameter. I used a plastic kitchen funnel.
- Place muffins on the parchment paper-lined baking sheet. I turned the muffins over a few times to make sure both sides had cornmeal on them. Cover with a towel and let sit 30 to 40 minutes to rise some more.
- Preheat oven to 325°F, and heat a lightly oiled griddle to 300°F. Place the muffins on the griddle and cook each side until browned, about 5 minutes. Transfer the muffins to a baking sheet and finish in the oven for 10 to 15 minutes. Let cool briefly on the pan, then transfer to wire cooling racks.
While these are a little less light and fluffy than store-bought english muffins, they taste pretty good. This recipe makes a lot of muffins; you can toss them in the freezer if you’re not going to eat them right away.