Vegan English Muffin

Ingredients:
2 cups all-purpose flour
1 tbsp sugar
1 tsp salt
1 tbsp instant yeast
1/4 cup vegan butter, melted
1/2 cup non-dairy milk
1/2 cup warm water
Cornmeal for dusting
Instructions:
In a large mixing bowl, combine the flour, sugar, salt, and instant yeast.
In a separate bowl, whisk together the melted vegan butter, non-dairy milk, and warm water.
Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
Knead the dough on a floured surface for about 5 minutes, until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Punch down the dough and roll it out on a floured surface to about 1/2 inch thick.
Use a biscuit cutter or a large round cookie cutter to cut out the muffins.
Sprinkle cornmeal on a baking sheet and place the muffins on it. Cover with a clean kitchen towel and let them rise for another 20-30 minutes.
Preheat a non-stick skillet over medium heat. Cook the muffins for about 5-7 minutes on each side, until golden brown and cooked through.
Let the muffins cool before slicing them in half and toasting them