cooking Time
0:30
serves
8
preparation Time
2:00

Sultana and Cinnamon English Muffins

This is the second English muffin recipe I've posted today, which should give you a sense of how much I love bread. There's something particularly delightful about English muffins, versatile enough to use for sandwiches, as a scone alternative, and as a base for both sticky jams and savoury toppings.

Ingredients

  • 370g almond milk
  • 1.5 tbs caster sugar
  • 1 tsp instant dried yeast
  • 525g wholemeal self raising flour (gluten free optional)
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1.5 tbs rice malt, maple or syrup of choice
  • 100g vegan butter, melted
  • 120g sultanas
Sultana and Cinnamon English Muffins
English Muffins
Vegan English Muffins
Cinnamon English Muffins

 

 

 

 

 

 

 

 

 

 

 

Instructions

  • 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, salt and cinnamon 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, adding sultanas at the 4 minute mark.
  • 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.
  • 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. 

Did you try these already?