*** All WESHIPEES HAVE BEEN TRANSLATED for HUMAN PREPORTIONS by The Tiny Chef’s dear fwend CHEF LOU (@lauralouiseoates)

ENGWISH MUFFINS

Time | 50 minutes + 2 hours proofing 

Makes | 9 to 10 each 

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A delectable treat that can be enjoyed morning, noon or night. Fluffy and quite magical in aroma these little bundles of joy can bring a ray of sunshine into any day. You will need a little bit of time to make these as their height and texture come in part from a technique called a “double rise”. I promise you it is worth the wait. I look forward to seeing what you eat with yours. Personally I am a huge fan of a very simple, but flavorful combination of vegan butter and strawberry jam.

Ingredients

  • 1 ¼ cup unsweetened non dairy milk soy, oat, etc

  • 2 teaspoons active dry yeast 

  • 2 teaspoons sugar

  • 2 tablespoons vegan butter or coconut oil 

  • 3 ¼ cups all purpose unbleached flour + extra for kneading 

  • 1 ½ teaspoons baking soda

  • 1 teaspoon salt

  • Cornmeal for dusting (optional)

Directions 

  1. In a small saucepan over a medium low heat gently warm the milk till lukewarm. Remove from heat. Add the yeast and sugar and stir until the sugar is dissolved. Set aside for a few minutes until the mixture is creamy and starting to froth. 

  2. Gently melt the vegan butter or coconut oil, making sure it is completely liquidified but not hot.

  3. In a large bowl add the flour, baking soda and salt. Stir well. Pour the wet ingredients (butter or coconut oil and yeast mixture) on top of the dry ingredients. Mix until a soft dough forms. If the dough is very sticky, add a little extra flour as needed. Knead into a smooth ball. It should spring back when poked. The dough should be slightly tacky to the touch, however it should not stick to the bowl or your hands.

  4. Turn out the dough onto a kitchen surface that has been dusted with flour. Knead until smooth and elastic, about 10 minutes.  If the dough is sticky you can add a little more flour.

  5. Lightly grease a large bowl. Transfer the dough to the bowl and cover with a damp kitchen towel or plastic wrap. Set aside in a warm place to rise for one hour or until doubled in size. Do not rush this step. The length of time it takes to rise will depend on how warm it is in your house.

  6. Line a large baking sheet with parchment. Lightly dust with flour or cornmeal and set aside.  

  7. Punch the dough down and roll out on a lightly floured surface to about 2cm thick. Using a round cookie cutter about 3” wide, cut out circles. Be sure to try and get as many muffins from the first batch of dough as these are always the best. Knead and roll out the leftover dough scraps and finish punching out muffin shapes. 

  8. Preheat the oven to 350°F 

  9. Transfer the muffins to the prepared baking sheet and sprinkle over a little more flour or cornmeal. Cover with a tea towel and leave in a warm place for 45 minutes to 1 hour to rise.

  10. To cook the muffins. If you have a griddle heat on medium low. Otherwise a heavy bottomed frying pan will suffice. 

  11. Very gently place the muffins on the pan in batches. Cook for around 5 to 6 minutes until golden brown and then gently turn over to finish the other side for a further 5 to 6 minutes.

  12. Transfer the English Muffins back to the baking sheet and pop in the oven for 6 to 8 minutes.

  13. Lightly cool the muffins on a wire rack. It’s best to open these muffins by inserting the teeth of a fork into the side instead of using a knife. You can go all the way around with the fork or just enough to be able to split it open. Smother with whatever your heart desires! These can be kept on the kitchen counter for up to five days or you can freeze to enjoy at a later date.

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 BLANANA BWED

Dense and moist and with the perfect crumb,  “Blanana Bwed” can be consumed alone or smothered in your favorite jam. Depending on what he has on hand The Tiny Chef loves to fold in his favorite nuts or chocolate chips. 

Prep Time | 1 ½ hours 

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Photo submitted by Cheffer @valar_b on Instagram

Photo submitted by Cheffer @valar_b on Instagram

Ingredients 

  • 4 medium ripe bananas 

  • ½ cup granulated sugar 

  • ¼ cup almond milk (or whichever vegan milk you have on hand)

  • ¼ cup neutral flavored oil

  • 1 teaspoon vanilla extract

  • 2 cups all purpose flour 

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt 

  • 1 teaspoon cinnamon

Tiny Chefs favorite additions (choose one) 

  • ½ cup chopped walnuts

  • ½ cup chopped pecans 

  • ½ cup mini chocolate chips 

DIRECTIONS 

1. Preheat the oven to 350F. Spray a 9×5 loaf pan with nonstick spray. Lightly dust the sides with flour.

2. Peel the bananas and add to a large mixing bowl. Mash the bananas with a fork. The texture should be smooth and chunky. Add the sugar, almond milk, oil and vanilla. Stir gently until the ingredients are well combined. 

3. Sift in the flour. Add in the baking powder, baking soda, salt, and cinnamon. Stir the ingredients well, but be careful not to over mix.

4. If you are adding any tasty additions now is the time. Add to bowl and fold in gently.

5. Transfer the batter to your prepared pan.

6. Bake for about 50 minutes. The “bwed” should be golden brown on top. To check if it is done you can use the toothpick test. Poke the center of the loaf with a toothpick, if it comes out clean the loaf is cooked; if it’s slightly sticky it needs a bit longer. Remove from the oven and let cool for 10 min.

7. Store covered on the counter for up to 3 days or in the refrigerator up to 1 week.