Whole Wheat Sourdough Cinnnamon Raisin English Muffins (Vegan)
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!