This article introduces a straightforward method to create delightful vegan sourdough English muffins that require no oven. These muffins are not only plant-based but also designed with minimal waste in mind, making them an excellent choice for eco-conscious cooks. The preparation process is easy and can be adjusted based on the time available or desired flavor intensity.

The recipe focuses on assembling ingredients such as wholewheat flour, mylk, salt, sugar, baking powder, and polenta. After mixing these components into a dough, it undergoes a resting period before being shaped and cooked on a frying pan. This approach ensures the muffins are ready within minutes, perfect for warmer weather when using an oven might not be ideal.

Preparing the Dough: An Effortless Process

Making the dough for these muffins is surprisingly simple. Start by combining a lively sourdough starter with half of the flour in a large bowl. Gradually incorporate mylk mixed with salt and sugar, ensuring all elements blend seamlessly. Then, add the remaining flour along with baking powder. Kneading the dough briefly helps ensure all ingredients are well combined. Covering the bowl and letting it rest allows the flavors to develop further.

Once you have your dough ready, consider how long you want it to rest. This duration varies depending on factors like ambient temperature and personal taste preferences. In warmer conditions, resting for an hour suffices, while colder environments may necessitate leaving it overnight. For those who prefer stronger flavors, placing the dough in the refrigerator for up to 24 hours enhances its taste profile significantly. This flexibility makes this recipe adaptable to various schedules and tastes.

Cooking the Muffins: Quick and Efficient

When ready to cook, preheat a large frying pan over medium heat. Dust your working surface with polenta or cornmeal, which aids in preventing sticking and adds texture. Take portions of the rested dough, flatten them to about 3 cm thickness, and cut circles using a glass. Place these circles onto the hot pan, cooking each side for approximately three minutes until golden brown.

While one batch cooks, prepare subsequent batches efficiently. This method ensures continuous production without overloading the pan. Once cooked, these muffins can either be enjoyed immediately for a delightful brunch experience or cooled and reheated later in a toaster. Their ability to freeze well offers convenience; doubling the recipe allows for advance preparation, providing quick access to fresh muffins whenever desired. With their ease of preparation and adaptability, these vegan sourdough English muffins are sure to become a staple in any kitchen.