{"id":2025,"date":"2013-07-01T19:23:00","date_gmt":"2013-07-01T23:23:00","guid":{"rendered":"https:\/\/veganlovlie.com\/english-muffins-its-good-make-it-vegan\/"},"modified":"2017-10-04T16:59:12","modified_gmt":"2017-10-04T20:59:12","slug":"english-muffins-its-good-make-it-vegan","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/english-muffins-its-good-make-it-vegan\/","title":{"rendered":"English Muffin Recipe – Vegan"},"content":{"rendered":"

Easy English muffin recipe that can be made on stove top, or just a few minutes in the oven. Vegan bread recipe.<\/p>\n

\"English <\/picture><\/p>\n

Sunday (yesterday) morning debate<\/b> (in my head):
\nWhich should I make?
\nMy all-time favourite\u00a0scones<\/a>\u00a0or\u00a0sweet potato bread<\/a>\u00a0(because I do have some sweet potato in the fridge that need to be used soon).<\/p>\n

Hm, I was really in the mood for some bread baking to break my gluten-free fast. Yes, I’ve been reducing my gluten intake recently and have been feeling a lot lighter. But from time to time, I just love the smell of bread baking in the oven, as you may know by now of my love affair with homemade bread.<\/p>\n

But it was rather warm today and I really didn’t want to put the oven on for an hour, lest having Boyfriendlovlie (and myself!) complain about the unbearable heat. So, I was going to opt for some veggie pancakes<\/a> instead when I thought about some stove top English muffins.
\n*hmm…thinking….thinking* They can be partly cooked on the stove then transferred 5- 8 minutes in the oven.
\nAnd also I realised that I had actually never featured any English muffins here. So, English muffins it was!<\/p>\n

English muffins win my heart for their rustic homemade aspect. Not only do they taste great but they can be served just as much as a bread replacement or as a little afternoon tea-time treat. They are light, puffy and moist and despite being called muffins, they are very different to American muffins which are sweet small cakes.
\n
\n<\/b> The traditional recipe for English muffins usually call for milk which can easily\u00a0be\u00a0replaced with non-dairy milk. In this recipe I’ve used oatmilk, although I did not strain out the oat residue (as per my oatmilk recipe<\/a>). I’ve left it in and I’ve found that it has actually improved the texture and taste.<\/p>\n

English Muffin Recipe – Vegan<\/h2>\n

Ingredients (8 – 9 muffins)<\/b>
\n3 tablespoons porridge oats (dry flakes)
\n250 ml water
\n1 tablespoon dry active yeast
\n1 tablespoon maple syrup (or sugar)
\n3 tablespoons coconut oil
\n3 cups all purpose flour (I use a 220 ml cup measurement)
\n1\/2 teaspoon salt<\/p>\n

Cornmeal (for dusting)<\/p>\n