Whole Wheat Sourdough Cinnnamon Raisin English Muffins (Vegan)

This is a vegan cinnamon raisin adaptation of the king arthur recipe for sourdough english muffins. However, they are a little tougher/drier than I'd like because whole wheat flour needs a wetter dough. Next time I'd do a mixture of whole wheat flour and regular all purpose, or the new kid on the block, "whole wheat white" which is apparently still whole wheat but a naturally lighter/finer wheat berry.

These freeze incredibly well. Defrost at room temp or in microwave, then split and toast.  Amazing with butter or salted coconut oil.

English Muffins Recipe
Dissolve 1 TB sugar in 1 C warm water (105-110 F)

Mix in 3/4 TB instant yeast, 1/2 C sourdough starter and 1/2 C whole wheat flour. Let it sit for a minute or two.

Add the following and beat well to combine:
1 oz olive oil
1/2 TB salt
1/2 C whole wheat flour
1/4 - 1/2 C raisins
1 TB cinnamon

Now mix in 2-2.5 C flour (whole wheat,  regular all purpose or whole wheat white), one cup at a time until combined. Let raise for 1-5 hours.

Roll out to 1/2 inch thick. Cut into 3 inch rounds using a cookie cutter or a circular can/glass. Lay out on a baking sheet and let rise about 1 hour.

Pre heat heavy bottom pan on a medium high gas flame.  One it feels hot, reduce to medium flame and place the muffins in the pan (you are dry toasting- no oil or anything in the pan). Let toast for 4-5 minutes on each side. Careful not to burn-- a thin bottomed pan will scorch even at the same temperatures.  Cooking times may be longer on electric stove (King Arthur's original recipe said 10-12 minutes on each side).

Finish by baking in 300 or 350 F oven for 10-20 minutes.

Let cool, then slice in half. Enjoy toasted!