- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 169.3
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 155.1 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 1.2 g
- Protein: 4.6 g
Vegan English Muffins (171 cal)Submitted by: CJGASSER
IntroductionThis makes 18 english muffins -they taste much better than store bought and you can replace up to half flour with whole wheat. This makes 18 english muffins -they taste much better than store bought and you can replace up to half flour with whole wheat.
1 cup light soy milk
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup melted smart balance light spread
6 cups all-purpose flour
1 teaspoon salt
Allow to get bubbly then add half of flour with salt, stir until smooth allow to rest ten minutes. Add rest of flour and mix well. Knead 10 minutes by hand or 2 minutes in machine (this is a wet dough!)
Rise for an hour. Drop onto area coated well with corn meal. Dust with more corn meal, spread out with flat hands, pat to about 1/2 inch thick cut with large biscuit cutters or use english muffin rings. Allow to rise an additional 40 - 60 minutes.
Spray skillet with oil, heat to medium. It's best to cook in oiled rings on skillet (10 minutes per side) You can remove rings when you turn over.
You can also bake in oven 400º for 10 minutes but they won't be as awesome!
Allow to cool. Use a fork and pierce around middle. I then place in plastic bags and freeze.
Serving Size: 1 muffin
Number of Servings: 18
Recipe submitted by SparkPeople user CJGASSER.