Vegan English Muffins
There is nothing better than the taste of beautiful homemade vegan english muffins from scratch! These muffins are made from the easiest recipe I have and also time conscious. Your home will smell like heaven. Add a vegan buttery spread, peanut butter or marionberry jam for the perfect treat!
Servings: 18 ish people
Equipment
- Skillet or frying pan
Ingredients
- 1 package dry yeast (or 2 1/4 teaspoons)
- 1/2 cup warm water (about 105* to 115*)
- 1 tbsp sugar
- 1 1/2 cups almond milk, unsweetened original, scalded
- 1/4 cup coconut oil, melted
- 2 tsp salt (I use himalayan salt)
- 6 cups all purpose flour
Instructions
- Add yeast to warm water, mix. Add sugar and allow mix to dissolve. Set aside.
- Combine scalded almond milk, coconut oil and salt into a large bowl. Mix together well and allow to cool to about 105* to 115* (or until not scalding hot on your tongue). Once cooled, stir in the yeast mixture.
- Add 3 cups of flour to the bowl and mix with a wooden spoon until well-combined (or smooth and elastic). Add remaining flour to the dough; knead dough until smooth (about 8-10 minutes). I set a timer.
- Place in a well greased bowl (I use olive oil). Cover and let rise in a warm place, free from drafts, for 1 hour or until doubled in size. (I heat my oven to about 85* while mixing the dough. Then turn it off before kneading)
- After an hour, punch dough down. Turn dough onto a lightly floured surface. Roll dough to be about 3/4 inch in thickness and cut with a round cutter (or cup). Put rounds on a grease baking sheet or wax paper. Cover again, in a warm place, and allow to rise for an hour or until the dough is doubled in size.
- Grease a skillet to 350* and carefully place muffins on top. Cook for about 12-15 minutes, turning frequently.
- Allow to cool. Add a vegan buttery spread, peanut butter or marionberry jam for the perfect treat! Enjoy! 💖