English Muffins

by

Drop

POSTED Tue, 18 November 2014

Serves

8

Total Time

120 MINS

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)

recipe-image

    INGREDIENTS


  • Plain flour icon
    Plain flour

    500 g (about 3 ¾ cups)

  • Dried yeast icon
    Dried yeast

    5 g (about 1 ¼ teaspoons)

  • Sea salt icon
    Sea salt

    7 g (about 1 ⅛ teaspoons)

  • Water icon
    Water

    325 g (about 1 ¼ cups)warm

  • Sunflower oil icon
    Sunflower oil

    15 g (about 1 tablespoons)

  • Polenta icon
    Polenta

    as neededfine

  • Plain flour icon
    Plain flour

    as needed

    METHOD


  • 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!

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