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English Muffins are a weakness of mine.  While Genki Husband and I do make our own vegan English Muffins at home, we do not do it while away from our own house.  It takes a good amount of time and also a lot of vegan butter.  Thankfully I found this recipe and couldn’t be happier with it.  We have made this recipe twice now and we have devoured the bread up each time.  Normally we cut the recipe down so we only end up with 1 loaf but this last time we made 2 just to assure we had enough to fit our cravings.  It does freeze well if it can make it there.  The original recipe was from the wonderful website called, “One Good Thing by Jillee”.

It is a bit hard to cut while warm but when it’s cool downed, it slices beautifully.

Thankfully the recipe did not need to be changed to be vegan.  So, you can head on over to the original recipe and make this bread at home.  It is 100% worth the 5 minutes it takes to put into the oven.  Delish!

Note:  The first time around I used vegan butter on top of the bread just as the author mentioned however the second I did not.  Both times the bread came out looking the same.  So go without if you would like to reduce the calorie count.

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