Connoisseurus Veg · by Alissa Saenz★ 4.9 (9)
Homemade Vegan English Muffins
NUTRITION · PER SERVING135M COOK
CAL 8%·PRO 10%
CARBS 27G63% OF CAL
4G FIBER0G ADDED0G INTRINSIC22G OTHER1G TOTAL SUGAR
FAT 4G23% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, fluffy vegan English muffins perfect for breakfast. Toast and top with jam, vegan butter, or sandwich fillings.
sideamericanbaked good🍪 sheet pan🍳 skilletdairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 12- 1 cup unsweetened and unflavored non-dairy milk, (warmed to 100-110°F)
- 2 teaspoons organic granulated sugar
- 1 (1/4 ounce or 7 gram) packet active-dry yeast
- 3 1/2 cups all-purpose flour, (divided, plus more for dusting)
- 1 teaspoon salt
- 3 tablespoons vegan butter, (melted and cooled, plus more for oiling the bowl and skillet)
- Cornmeal, (for coating the muffins)
At a glance
PER SERVING · TIME 135M
CAL 8%·PRO 10%
CARBS 27G63% OF CAL
4G FIBER0G ADDED0G INTRINSIC22G OTHER1G TOTAL SUGAR
FAT 4G23% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2h
- Cook
- 30m
- Sodium
- 213mg
- Total sugar
- 1g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 161mg
- Calcium
- 19mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 120M
- SODIUM
- 213MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.