English muffins aren’t just for breakfast—they make great buns, too. For those times when you want a little less bun so that the scrumptious burger can be the star of the show, these crumpet-style English muffins are the perfect choice.
1½ cups warm water (about 110°F)
1 tablespoon maple syrup
2¼ teaspoons active dry yeast
2 cups hard white whole-wheat flour
½ cup potato starch
1 teaspoon salt
1 teaspoon baking powder
½ cup unsweetened soy milk, warmed
Canola or other neutral-flavor oil for greasing the grill pan and the muffin rings
Makes 14–16 muffins.
1. In a bowl, combine the water and the maple syrup. Stir until the maple syrup is dissolved. Sprinkle the yeast over the top and let sit for about 5 minutes until foamy.
2. In a separate bowl, combine the flour, starch, salt, and baking powder. Add the milk and yeast mixture and beat briskly for a couple of minutes, until you have a thick pancake batter. Cover and let rise until it’s puffed up and bubbly, about 1 hour.
3. Heat a nonstick grill pan on low heat, and grease the pan as well as 14 to 16 muffin rings. Place the rings on the grill and spoon in about a ¼ cup or so of the batter into each ring, filling each about halfway up. Cook for 5 to 7 minutes or until you see bubbles appear on the top and the sides start to look dry.
4. Carefully lift and twist off each ring. Flip the muffins over and cook another 5 to 7 minutes or until the insides are completely cooked and the outsides are nicely browned. (You want to cook the muffins slowly so the insides get done and aren’t doughy.)
5. Let the muffins cool. Split each one by perforating all around the edges with a fork and separating it into a nice, thin bun for the burger of your choice.
Store at room temperature in an airtight container for up to 2 days.
Quick Tip: For a kid-friendly meal that is ready in minutes, slice your English muffins in half, spread with pizza sauce, and top with nondairy cheese and your choice of toppings. Place in a preheated oven at 350°F and bake until the cheese has melted and is golden brown, about 5 to 7 minutes.
