Low Iodine Vegan English Muffins
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Learn more →Ingredients
8 servings
For the dough
- 1 cup plant-based milk
- 1 tsp cane sugar
- 2 ¼ tsp active dry yeast (1 standard packet)
- 2 cups all-purpose flour, plus more for dusting
- ½ tsp salt
- 1 tbsp vegan butter, melted
For cooking
- 2 tbsp cornmeal, for dusting
- 1 tsp neutral oil, for greasing
Instructions
- 1
Warm the plant-based milk in a small saucepan over low heat until it reaches 110°F (43°C) — warm to the touch but not hot. Pour into a large mixing bowl, stir in the sugar, then sprinkle the yeast over the surface. Let stand for 5–10 minutes, until the mixture is foamy and fragrant.
- 2
Add the melted vegan butter to the yeast mixture. Add the flour and salt, then stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5–7 minutes, until smooth and slightly tacky but no longer sticky.
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