Life’s Great Mysteries. Vegan English Muffins.

I often experience moments of shock when I realize that I’m capable of doing something myself. Maybe that sounds crazy, but I think it’s a sign of having grown up middle class in America. I was so disconnected from the reality of where food came from and how it was made. Mostly this applies to baked goods, but basically if we needed something we bought it at the grocery store.  It was someone else’s problem to figure out how to make a flaky pie-crust, or hoagie rolls, or croissants. I didn’t know how bagels were made until I looked it up. I didn’t know how popovers or croutons or hamburger buns were made. I’ve got most of this figured out now, but had a moment of shock just a few days ago when I stumbled upon an English muffin recipe.

Browned on a griddle!? Love it! I had no idea! I can make these!

And so, this week, another great mystery solved: homemade English muffins. This morning I ate one toasted with honey and it was divine, especially since it was fresh out of my very own oven. Plus I altered the recipe to make them vegan by using almond milk and vegan margarine.


1 cup diary free milk
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45
degrees C)
1/4 cup vegan margarine
4 ½- 6 cups all-purpose flour
1 teaspoon salt


In a small saucepan combine the milk, sugar, salt, and margarine. Warm the mixture over low heat until the margarine is melted and sugar and salt have dissolved. Remove from heat. In a large bowl, dissolve the yeast in the warm water for about 5-10 minutes. Add the milk mixture and 4 cups flour to the yeast and water. Mix, adding additional flour ½ cup at a time as needed until a soft dough forms. Knead dough for 10  minutes or until the dough is smooth and elastic. Place dough in a greased bowl, cover, and let rise for 1 hour.

Punch down the dough. Roll out on a lightly floured surface to about ½ inch thick. Cut large rounds using a biscuit cutter or drinking glass. Line a baking sheet with parchment paper. Sprinkle paper with cornmeal and set the rounds on this to rise. Sprinkle tops of muffins with cornmeal. Cover and let rise for 45 minutes.

Heat a greased griddle over medium heat. Cook the muffins on the griddle until lightly browed. About 5-7 minutes each side.

Gallery | This entry was posted in baking, Breakfast, Vegan and tagged , . Bookmark the permalink.

4 Responses to Life’s Great Mysteries. Vegan English Muffins.

  1. Annie says:

    Yummm! I’ll take a dozen please!!

  2. jami says:

    mmm. those look amazing!

  3. Andy says:

    Wow, these were totally delicious! I ended up eating three fresh ones in under 15 minutes, lol!
    Thank you for sharing your recipe! 🙂

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