For the yeast mixture:
- 3/4 c. warm water
- 3/4 c. unsweetened non-dairy milk
- 2 1/4 tsp. dry active yeast
- 1/2 tsp. granulated sugar
- 3 Tbsp. ground chia seeds (I used white, you can use black too)
- 2 Tbsp. oil
- 2 tsp. apple cider vinegar
- 2 1/4 c. Cara’s All Purpose Flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- Combine the non-dairy milk, water, yeast and granulated sugar (yeast food!) and let it froth up for 10 minutes.
- Once it has foamed up, mix in the chia, oil and vinegar.
- In a large bowl whisk together the dry ingredients. Dump the yeast mix into the flour and stir with a wooden spoon until well-combined. Cover and allow to rise for 30 minutes until doubled in size. Your batter will not be doughy but more like a very, very thick pancake batter.
- Heat up a cast iron skillet (if you don’t have, use a regular skillet). Once it is heated up, add 1 tsp. olive oil and place a 4″ (you can use a smaller size too) metal round cookie cutter in the middle. With a pourable measuring cup, place the batter into the middle of the cutter, filling about 3/4 of the way. It will take about 5 minutes or longer on each side.
- You will know when it’s ready to flip when you place a spatula underneath and it easily lifts up. Flip over and cook another 5-7 minutes. You want that nice brown hue on each side. Once ready, use a knife to cut along the edges to remove the muffin with ease. Please be careful! The metal cutter will be hot so use mittens when dealing with this part. That is, unless you have thick skin.
- Repeat for each muffin.
- You want to toast these before eating or you can slice them and place them in an oven preheated to 375 degrees and bake for 5-10 minutes until nicely browned. Slather with non-dairy butter and jam.
Add 1/2 c. dried cranberries and 3 Tbsp. brown sugar (packed) if you want a sweeter Skillet Muffin.
- Serving Size: 1 Skillet Muffin
- Calories: 260
- Sugar: 2g
- Sodium: 378mg
- Fat: 8g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 5.4g
- Cholesterol: 0mg