Description
You know those apple pie English muffins at the store? Try this copycat recipe that’s way healthier and just as tasty. It’s vegan, too!
Ingredients
- ½ cups Apple Cider
- ½ cups Water
- 1-⅛ teaspoon Yeast
- ⅛ cups Vegan Butter, Melted
- 1 Tablespoon Brown Sugar
- 3 cups Flour
- 1-½ teaspoon Cinnamon
- ½ teaspoons Salt
- ½ cups Chopped Apple
- Cornmeal (for Sprinkling)
- ½ cups Apple Cider
- ½ cups Water
- 1-⅛ teaspoon Yeast
- ⅛ cups Vegan Butter, Melted
- 1 Tablespoon Brown Sugar
- 3 cups Flour
- 1-½ teaspoon Cinnamon
- ½ teaspoons Salt
- ½ cups Chopped Apple
- Cornmeal (for Sprinkling)
Preparation
In a small saucepan, bring apple cider to a light boil then remove from heat. In another small bowl, bring water to 100ºF to 110ºF and add the yeast. Let it sit until foamy or dissolved, then add the cider, melted butter, and brown sugar.
In a mixer with the dough hook attached add the liquid mixture, flour, cinnamon, and salt and mix until dough starts to come together. Add in the chopped apples when dough is almost ready to be taken out.
Once the dough is thoroughly mixed, remove it from the mixer and place onto a floured surface. Knead it with your hands until it is smooth and bounces back when you poke it with your finger, about 2 minutes.
Place dough in an oiled bowl and let rise for 90 minutes to 2 hours. Once it’s doubled in size, punch it down and place onto the floured surface. Use a rolling pin to roll it to about 1/4 to 1/2 inch thick.
Use a pancake mold, biscuit cutter, or drinking glass to cut out circle shapes. Place muffins on a baking pan sprinkled with cornmeal. Sprinkle the tops with more cornmeal, and let rise for about 1/2 hour.
Heat a griddle to medium low heat and add a light layer of oil (I used sunflower oil). Cook muffins for 10 minutes on each side until cooked all the way through. You might have to open one up to check. Split with a fork and serve!
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