Here's a close up of one of the muffins. Fun! We ate more than a few, gave a few to my parents, and have 4 left for tomorrow. Here's the recipe. It involves a mixer, which I have (thanks Jen!), but you could probably make it manual quite easily.:
1 1/2 t active dry yeast
1 c water warmed to 110 degrees
2 c flour (I used 1 c standard, 1 c ww pastry flour)
1 t Earth Balance
1 t sugar
3/4 t salt
1/4 c coarse cornmeal, or as needed
veggie oil for the skillet (I just used the spray kind)
Put yeast and water in the bowl of the mixer and stir completely. Wait 4-5 minutes, then add flour, butter, sugar, and salt to the yeast mixture. Mix ingredients on low speed for 2 minutes. Then, mix on medium-high for 5 min until dough is smooth.
Place dough in a lightly oiled bowl, cover with plastic wrap, and then let it rise in a warm spot - until doubled in size (about 2 hours).
Fold dough in on itself in 3 or 4 places, and turn dough out onto a lightly floured surface. Divide dough into 12 equal pieces. Shape into rounds and place on sheet pans that have been heavily dusted with cornmeal. Coat both sides with cornmeal. Cover and let the muffins rise slightly, about 30 minutes.
Preheat a griddle over medium heat and brush or spray lightly with oil. Cook english muffins until lightly golden on the bottom (4-5 minutes). Turn muffins over and cook another 4-5 minutes.
Split muffins apart with a fork. Toast them before serving (optional).
For lunch we had "Giant Salad" and the rest of the Celebration Loaf from a couple of days ago. Very nice. I got a few more delicious tomatoes at the farmers market yesterday - I don't know how much longer that will last!
Tonight for dinner we had leftover broccoli soup with the "Veggie Rice Balls" from Garden Of Vegan. I ate mine with last night's red pepper cream. I liked them, but Musty wasn't crazy about them. Oh well. :)