Brunch

Vegan English Muffins (171 cal) is for Breakfast.

Vegan English Muffins (171 cal) takes 25 minutes to prepare.

Vegan English Muffins (171 cal) takes 20 minutes to cook.

Vegan English Muffins (171 cal) makes 18 servings.

The ingredients for Vegan English Muffins (171 cal) are:

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

Here is how you make Vegan English Muffins (171 cal):

Mix warm water with warm soy milk, smart balance, sugar and yeast. 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 400? 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 muffinNumber of Servings: 18Recipe submitted by SparkPeople user CJGASSER.

The nutritional information for Vegan English Muffins (171 cal) is:

• 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

The dietary needs meet for Vegan English Muffins (171 cal) is Vegan