These beautiful little English Muffins are super easy and satisfying to make. They’re the kind of thing that give you this feeling of accomplishment, of having made something really special.
They’re completely vegan and as low-waste as possible. And best of all, no oven required, which is definitely a plus with the return of warmer temperatures.
Sourdough English Muffins [Vegan]
Ingredients You Need for Sourdough English Muffins [Vegan]
For a dozen muffins:
- 1/2 cup of sourdough starter
- 2 and 3/4 cups of wholewheat flour
- 1 cup of mylk
- 1 teaspoon of salt
- 1 tablespoon of unrefined brown sugar
- 2 teaspoons (scant) of organic, aluminium-free baking powder (or one sachet)
- polenta or cornmeal for dusting
How to Prepare Sourdough English Muffins [Vegan]
- In a large mixing bowl, using a wooden spoon, combine the lively and bubbly sourdough starter with half of the flour.
- Then add the salt and sugar and incorporate the mylk.
- Combine the rest of the flour and the baking powder before gradually adding to the mixing bowl.
- Finish mixing the dough by hand and knead for a a minute or less, just to make sure everything is well combined.
- Cover the mixing bowl with a clean tea-towel and leave to rest.
- When ready to cook your muffins, preheat a large frying pan on medium heat.
- Meanwhile, start prepping the muffins by dusting some polenta or cornmeal onto your working surface. I use a simple wooden chopping board for this. Take a portion of the dough (about a third of what you have) and place it on the surface. Add a little polenta (or cornmeal) on top and roll it to about 3 cm (or 1 inch) thickness.
- Using a glass, cut some circles into the dough and place them on the hot pan (I usually manage to cook 3-4 together).
- Let them cook for about 3 minutes on each side.
- While the first batch cooks, prepare the second batch, and then the third if needed.
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