English Muffins
Serves
8
Total Time
2hrs
Calories
237
Light and fluffy, these easy dairy-free muffins are the ultimate in brunch deliciousness. Top with eggs and hollandaise for a decadent breakfast, or serve with jam. (Vegan)
- Plain flour
500 g (about 3 ¾ cups)
- Dried yeast
5 g (about 1 ¼ teaspoons)
- Sea salt
7 g (about 1 ⅛ teaspoons)
- Water
325 g (about 1 ¼ cups)warm
- Sunflower oil
15 g (about 1 tablespoons)
- Polenta
as neededfine
- Plain flour
as needed
INGREDIENTS
- 1. Add plain flour, dried yeast, sea salt and water to a clean large mixing bowl
- 2. Mix together until dough forms
- 3. Add sunflower oil to the dough
- 4. Mix until combined
- 5. Turn out on lightly-floured surface
- 6. Knead until smooth - 10 min
- 7. Shape into a ball
- 8. Transfer dough to medium bowl and cover
- 9. Let rise until doubled - 1 hr
- 10. Punch down large mixing bowl
- 11. Sprinkle with polenta
- 12. Roll out until thick
- 13. Dust with plain flour
- 14. Cut
- 15. Transfer dough to baking sheet
- 16. Dust with polenta
- 17. Cover with plastic wrap
- 18. Let rise until doubled - 30 min
- 19. Cook until golden brown - approx 5 min
- 20. Yum!
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
