You can make these & you will love them!

This is a plant based recipe. I would normally tell you it’s ok to replace the oat milk and vegan butter with real milk and butter, but I’m not going to this time. I like the oat milk for sure in the recipe. It goes hand in hand with the whole wheat flour and honey.

English muffins are not something people commonly make from scratch because they could seem a little intimidating. As far as breads go, this recipe is a simple one…takes no time to make.

In the video, I touch on cooking English muffins in an iron skillet. It works great if you can control the temperature. An electric griddle simplifies the process for me. There is plenty of room to get cook 12 at a time, there is not a high skillet edge to work around (or to get burned by) and the temperature control creates consistency. I love an iron skillet, but my go to is definitely an electric griddle from now on.

Storing English muffins is simple. They freeze great! If you freeze them like in the video, they do tend to stick back together when frozen. If you decide to use them all at once, you can remove the bag from the freezer and let them thaw in the bag. If you are using them one at a time, just pop them in a microwave for a few seconds or let sit out on the counter top until they easily pull apart.

Hopefully this recipe will make your morning more enjoyable and bring a little sunshine to your day.

Enjoy!

Here is a link to where you can get your own Danish dough whisk and other cooking supplies: