English Muffins, vegan

By raklisa2020

Ingredients

• 3 tbsp powdered soymilk (or dry milk if you don't want vegan)
• 2 tbsp sugar
• 1 tsp salt, divided
• 2 tsp yeast
• 1 c all purpose flour
• 1 c whole wheat flour
• 2 tbsp margarine (or butter if not vegan)
• 1 1/3 c warm water (about 110F)
• 1 tsp baking soda
• 1 tbsp cider vinegar
• oil for greasing pan and rings

Details

Servings 8

Preparation

Step 1

In a bowl, combine the powdered soy milk, sugar, 1/2 tsp salt, yeast and both flours mixing well.
In a separate bowl, mix margarine and water stirring until margarine is melted. Add water mixture to flour mixture and beat thoroughly with a spoon. Cover the bowl with a towel and let it rest for an hour in a warm spot.
Preheat a lightly greased cast-iron skillet over medium low heat. Lightly grease 3 to 3 3/4 inch metal English muffin rings or you can use 8 ounce pineapple cans with both the top and bottoms removed.
Add the remaining 1/2 tsp salt and baking soda to the dough, mixing thorougly. Stir in the cider vinegar until mixed.
When the griddle or skillet is up to heat, place well-greased rings on the griddle. Sprinkle a little cornmeal inside the ring. Scoop enough dough to fill up the ring mold halfway. If you do it to much it will rise over the ring and it will be harder to deal with.
Sprinkle the top with a bit of cornmeal. Cook for about 10 minutes or until it looks fairly cooked through and the botton is nicely browned. Flip rings using a spatula. Cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with a knife and serve. Makes 8 to 10 muffins.