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Cheers! To this english muffin recipe!

June 6, 2009
english muffins

english muffins

One of Carrie’s birthday presents arrived yesterday, one day late – Isa’s new book Vegan Brunch. The book looks gorgeous if only a little more mainstream and Rachel Ray than her others. Overall though we’re both very excited to try a lot of the recipes.  While Carrie eats some wholly nutritious oatmeal with walnuts and dried fruits every morning I’m currently hooked on Everything bagels dripping with Earth Balance, yeah, not the healthiest but oh well (I always like to see the “10 grams of protein with every bagel!” sticker). Needless to say I was very excited to see recipes for both bagels and their steamrolled-looking cousins, english muffins. Since the bagels look a little more involved than I had time for (as well as having a ton of store-bought ones already) I opted to try the english muffin recipe instead. Sure they turned out a little miniature but, hell, they are scrum-diddly-umptious! (BFG reference anyone?)

The recipe is easy so I’m going to attempt to write it down for you from memory. We’ll see how long I go before fetching the book…

English Muffins (from Vegan Brunch)

1 tsp dry active yeast

1 cup lukewarm water

1 tbsp granulated sugar

2 1/4 cups flour

3 tbsp earth balance

1 1/4 tsp salt

earth balance for hot skillet

couple tbsp of cornmeal

Combine the water, yeast and sugar until yeast dissolves (takes about 5 minutes so just set aside). Mix the flour and salt in a large bowl then make a well in the middle with your finger. The book doesn’t specify this but I made sure to soften the EB a little bit before pouring it into the flour/salt mixture. Pour the yeast mixture and the EB into the flour, mix together until a dough forms.

NOTE! I had to add nearly another 1/2 cup, possibly even 3/4 cup of flour to get the dough just right without sticking to all my fingers. I panicked at first because I’m not much of a baker (not yet) but just keep adding a little flour until it stops sticking. Crisis controlled.

Then, knead the dough on a floured surface for 6-8 minutes before throwing it back in the bowl and tossing a damp rag over the top. Since the dough should sit in a warm area for about an hour (and double in size!) it helps a lot if you warm your oven for a few minutes before tossing the bowl inside. Make sure not to let it get too hot!

After an hour punch dough down and knead for a couple minutes. Roll out on a floured surface until the dough is about 1/2 inch thick. You can use a cookie cutter if you want but I used a large juice glass to cut out circles. Press each side into the cornmeal and throw on a skillet (on medium heat with EB coating the surface) and fry each side until golden brown. I cooked about 6 of these at a time on the skillet and then popped them in the oven at 350 for 8 minutes. The turnover should work out so that when the first batch is coming out of the oven you’re ready to throw the next right in. Let them cool for 20 minutes or so!

This morning we had a bunch of the little things toasted with even more Earth Balance (I can’t get enough of it, really, I can’t, help me.) and some Blackberry Jam made by one of Carrie’s aunts. As a side-note, try your coffee with some coconut milk instead sometime, it’s awesome!

Next to conquer – Bagels!

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