Crunchy on the outside and soft on the inside, my English Muffins are the perfect addition to picnics, breakfasts or as a base for mini pizzas and sandwiches. They're vegan and can be made gluten free, if desired, and freeze well, too.
370g soy milk, warm
1.5 tbs caster sugar
1 tsp instant dried yeast
525g plain flour
1 tsp salt
1.5 tbs rice malt, maple or syrup of choice
100g vegan butter, melted
50g pumpkin seeds
Combine milk, sugar and yeast in a jug and set aside for 10 minutes.
In a stand mixer fitted with the dough hook (or in a large bowl using a spatula and later, your hands), place flour and salt and mix for 10 seconds.
Slowly add milk mixture, syrup and butter, alternating until everything is added.
Beat (or of knead) for approximately 5 minutes.
Pour mixture into a well oiled bowl, cover and leave in a warm place for 50 minutes.
Divide mixture into 6-8 pieces and place on large baking trays. If you have large baking rings, place the mixture in these to set the shapes, otherwise simple use your hands. You could also use upside down small bowls to shape, and as a cover. Cover and leave for 20 minutes.
Preheat oven to approximately 200 degrees Celsius and sprinkle pumpkin seeds on each muffin.
Remove rings if needed and place in the oven for approximately 30 minutes, or until browned on the outside and soft in the middle. If your muffins spread too much, remove from the oven during cooking and gently reshape, which is easy to do once the outside starts to harden.
Serve warm or store in an airtight container at room temperature for a few days.