Perfect English Muffins | Super Easy and No Oven needed

An English muffin is a small, round, and flat bread from yeasted dough. What is great about an English muffin is that you do not need an oven. It is cooked/baked on griddle, skillet, or pan on the stovetop.  There is no need to turn on the oven in a hot day!!  You can also have it slow rise in a refrigerator overnight. Homemade English muffins are the best. Once you make this, there is no turning back to store-bought English muffins. I use vegan butter and almond milk. But your do not have to be. Full milk, even plain yogurt(not too thick one), regular butter would be fine.  If you try, let me know, let me know how it turns out.

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Ingredients

• 300 grams or 2¼ c. bread flour (all-purpose flour would be fine), plus a little extra for flouring the work surface

• 1 packet or 7 grams instant yeast

• 1 teaspoon salt

• 1 teaspoon sugar

• 1 tablespoon softened vegan butter

• 1 egg, lightly beaten

• ¾ c. Almond Milk. Any milk of your choice will work

• Oil for greasing

• 1½ T. cornmeal or semolina flour, plus a little extra for dusting the work surface(Optional) 

Directions

• Put the flour into a large mixing bowl. Sprinkle sugar and the yeast on one side of the flour and the salt on the other side. Mix them well.

• Mix butter, egg, and milk.

• Mix all the ingredients together to form a soft dough 

• Turn the dough out of the bowl onto a lightly floured surface, and knead for 5-10 minutes or until it’s soft, smooth, and stretchy.

• Place the dough in a lightly greased bowl, cover and allow to rise in a warm place for about one hour, or until doubled in size.

• Dust work surface with flour (or mix of cornmeal/semolina and flour). Tip the dough out onto the work surface and roll it out to a thickness of about 1 inch or little less than 1 inch.

• Lightly dust a large sheet with flour (or mix of cornmeal/semolina and flour. With your choice of cutter, cut out muffins. Gather the leftover dough and knead to hold them together. And then cut more until there is no dough to cut. Place the muffins, evenly spaced, on the dusted baking sheet.

• Sprinkle the remaining flour (or mix of cornmeal/semolina and flour) on top of the muffins and cover the sheet with a clean kitchen towel. Leave to rise in a warm place for another 30 minutes.

• Preheat a dry (No Oil) griddle or heavy bottom frying pan on the stove on very low heat. 

• Cook them on very low heat and  slowly for approximately 4-6 minutes on one side. Flip them over and cook the other side another 4-6 minutes. When brown on both sides and risen, remove to a cooling rack. Repeat with the rest of the muffins. Allow to cool before eating. 

These muffins are perfect with butter and any spreadable sweets, e.g., jam, marmalade, etc. I also love making a mini slider or breakfast sandwich with these muffins.

These muffins freeze well. I recommend doubling the recipe and freeze a half of muffins.