One thing I sure miss is not being able to buy english muffins in the store. Sure Thomas’s taste great~ it’s an overly processed food made with enriched white flour, with no real nutritional value, and it contains dairy! Actually, it hasn’t been a big deal, but for some reason, spreading peanut butter on toast isn’t quite the same as spreading it over the nooks and crannies of an english muffin, watching the peanut butter melt, and filling those nooks in!
So, I spent a little time perusing the internet, looking for dairy free and not so sloppy recipes to try. I’ve read on some sites, that the batter is quite wet, and unless you have english muffin rings, or use canning jar rings, the batter would just ooze all over the place. This recipe I found is actually a kneaded recipe, and it looked promising, plus didn’t require a huge amt of time, just a standard raise and then cook, either on a griddle or in a cast iron skillet. This recipe comes from The Vegan Epicurean Blog, and she uses whole wheat flour and sprouted whole wheat flour. I also mixed mine, but used white whole wheat and whole wheat pastry flour. This is definately a whole grain muffin, which can be a little dense….if you want to lighten it up some, use some unbleached white bread flour. Another big suggestion to make if I may, is to use organic flours from either a co op, health food store, Whole Foods, or an online source. Organic grains are not genetically modified, reducing your intake of GMOs. Ok, on to the recipe….
1 cup whole wheat pastry flour, sprouted whole wheat flour, or white bread flour
2 tablespoons coarse cornmeal
if wintertime, warm your over at 170 degrees F for a minute or two, to provide a warm place for the dough to rise. Be sure to shut the oven OFF though prior to rising! Place the cornmeal evenly in a large rimmed baking sheet. I love using my stonewear for this.
Heat water to 110 degrees F. Add to large bowl with yeast, salt, agave, and oil. Stir to combine. Add flours and knead for 5-7 minutes. This is a beautiful dough to work with, and is not sticky. You probably won't need to add any additional flour or water to it, but if you use alternate flours, then you may need to adjust.
On a floured counter or silicon mat, roll dough out to 1/2 inch thick, and using a 3" biscuit cutter, cut muffins out and transfer to the baking sheet. Press them lightly into the cornmeal, then flip over, and press the other side into cornmeal. Reroll the dough till all of it is used and cut.
Place baking sheet in the warm oven, again, make sure the oven is off. Let rise for 1 hour.
Using an electric griddle, set temperature to 300 degrees and preheat, or use a cast iron skillet or stove griddle on low. Lightly grease your griddle or skillet with oil, and when hot, Place muffins evenly spread out. Cook for 7-8 minutes on the first side.
Flip and cook on the second side for approx 12 minutes more. You want to make sure the centers are thoroughly cooked. Check for overbrowning on the bottom side, and flip back over if too brown.
My personal preference was to let them cool, then fork split, and toast, instead of eating them hot off the griddle and toasting. I'm sure that's just me, but give it a try!