Home Made Whole Wheat English Muffins

I usually buy whole wheat english muffins. We use them to make breakfast sandwiches. I doubt I will ever buy them again. This recipe from Isa Chandra Moskowitz's book, Vegan Brunch, is off the hook. Just perfect!

I only made a couple of changes to this recipe. I used whole wheat flour instead of all-purpose flour. and I used raw sugar instead of regular sugar.

1 tsp active dry yeast
1 tbsp raw sugar
1 cup lukewarm water

Mix these ingredients in small bowl and set aside for about five minutes.

2 1/4 cup whole wheat flour
1 1/4 tsp salt
3 Tablespoons nonhydrogenated margarine, room temperature (I use earth balance)

A few tablespoons of cornmeal
1 tbsp nonhydrogenated margarine

In mixing bowl combine flour and salt. Add the yeast mixture and margarine. Mix until dough forms. Turn out on a floured surface and knead for about 6 minutes, adding more flour as needed. Return dough to bowl and cover with plastic wrap or towel (I just use a hand towel). Set in a warm place and let rise for about an hour.
Preheat oven and cookie sheet to 350 degrees. Punch dough down and knead for a minute. Roll out on a floured surface to about 1/2 inch thickness. Use a round 3inch cookie cutter (I used the mouth of a drinking glass). Pat both sides in the cornmeal. Preheat a large skillet (I used a cast iron skillet) and melt one tbsp of margarine in it. It shouldn't smoke. Medium heat worked well for me. Cook muffins on each side for one minute then put them in the oven on the cookie sheet for 6- 10 minutes. Do this in two batches. Cool on a wire rack.
ENJOY!!