Recipes › Morning Bakes & Rolls
Organic Ingredients🌱 100% Plant-Based
Sourdough English Muffins
Griddle-cooked muffins full of nooks and crannies, with a gentle sourdough tang. Fork-split and toast them for the best texture.
Instructions
- Mix the starter, oat milk, coconut oil, maple syrup, flour, and salt. Knead 5 minutes until smooth. Cover and rest overnight (8–10 hours).
- Sprinkle the baking soda over the dough and knead it in thoroughly.
- Roll to ¾-inch thick and cut 3-inch rounds. Place on a cornmeal-dusted tray and rest 1 hour.
- Cook in a dry cast-iron skillet over medium-low heat, 7–8 minutes per side, until golden and the sides spring back.
- If the centers seem doughy, finish 5 minutes in a 350°F oven.
- Cool, split with a fork, and toast.
Baker's tip
Low and slow heat is the secret: too hot and the outsides burn before the centers cook.
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