Breakfast Tuesdays: Vegan English Muffins

January 18, 2011

It’s that time of the week again… Breakfast Tuesday! Or “Brunch Tuesday”, if you prefer.

I’ve decided to bake breakfast things every Tuesday because A) breakfast is my favorite meal and B) Tuesdays are my day off. The only things I ever want to do on my days off are make breakfast, eat breakfast, and read in my pajamas. This routine changes ever so slightly in the summer, adding a walk around Jamaica Pond or changing my reading location from my bed to a park. However, the breakfast part never changes.

This Breakfast Tuesday is dedicated to English muffins! I realized last night that we were out of milk (both dairy and non-dairy), which rules out most breakfast baked goods, even the vegan ones. Fortunately my panic abated upon finding a recipe for vegan English muffins. And not only are they vegan, but they are simple to prepare and taste like “real” English muffins! When I bake goods commonly found on super market shelves, the comments are usually something along the line of my products tasting just like the “real thing”. This is in no way sarcastic or condescending, but I think it’s a cute comment/compliment.

Another reason for choosing to make English muffins? They are perfect vehicles for sweet condiments. Nothin’ like watching butter melt into those little air pockets, then smothering the entire thing with jam, or honey, or pumpkin butter.

Vegan English Muffins

(Adapted from Vegan Brunch)

Ingredients:

1 teaspoon active dry yeast (if you are using a packet, they usually have two teaspoons per pouch)

1 tablespoon granulated sugar

1 cup lukewarm water

2 ¼ cups all-purpose flour

1 ¼ teaspoons salt

3 tablespoons margarine (or butter, if you go that route), at room temperature

3 or 4 tablespoons cornmeal

Method:

1. In a small bowl, combine the yeast, sugar, and cup of lukewarm water. Set aside for five minutes, until the yeast dissolves and the mixture looks milky.

2. In a bowl large enough for all the ingredients, stir together the flour and salt. Make a well in the middle and add the “aged” yeast mixture and the margarine.

3. Stir dough with a sturdy wooden spoon until sticky dough forms. This shouldn’t take more than 2 or 3 minutes.

4. Turn the dough out onto a floured surface, keeping the bowl out, and knead it for 6 to 10 minutes. I kneaded mine for about 8 minutes, until the dough was smooth and elastic-y feeling.

5. Put the kneaded dough back into the bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for an hour, or until it is just doubled in size.

6. Preheat the oven to 350 degrees F, placing your baking sheet inside the oven to preheat as well, and if you are using a cast iron skillet, preheat the skillet over medium heat. If you aren’t using cast iron, you can preheat the skillet just before browning the muffins.

7. Roll out the dough on a floured surface until it is about ½ inch thick. Using a 3 inch cookie or biscuit cutter, cut as many rounds as you can. You can roll out the scrap from around the rounds as well, giving you two or three extra muffins.

8. Place one tablespoon margarine in the preheated skillet.

9. Place the cornmeal on a plate, and pat each round in the cornmeal before placing them in the greased skillet. Don’t crowd the muffins, I did four at a time in my 9 inch cast iron skillet.

10. In the skillet, brown both sides of the muffins. This should be 2 minutes on each side. Right after browning, place the muffins on the preheated cookie sheets and slip them into the oven for 6 to 10 minutes.

11. Cool the muffins on a wire rack for at least 30 minutes before serving.

Store room temperature English muffins in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, OR in the freezer for up to two months.

 

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