Monday, August 1, 2011

Vegan Muffins

Vegan Banana Muffins

Yields 6 Giant Muffins

1 cups soy milk (additional quarter cup may be needed)
1/4 cups oil
2 cups whole-wheat flour
1/4–1/2 cup brown sugar (for a sweet muffin, use 1/2 cup or more)
3 teaspoons baking powder
1/2 teaspoon salt
2-3 ripe bananas, mashed (potato masher works well)
1/2 cup wheat germ
1/2 cup walnuts, rough chopped

Pre-heat oven to 400º. Oil a 6-cup muffin tin. Mix together all ingredients until incorporated. Mixture will be quite thick. Add more soy milk if dry. Do not over mix. Mound the batter into the 6 muffin cups so it stands about an inch or so above each hole in the tin. Place on a cookie sheet (in case there is spillage) and bake for about 40-45 minutes, checking every 15 minutes. If muffins are browning too fast, lower temperature to 375º. Remove muffins and let cool 10-15 minutes before carefully removing and placing on serving platter. Delicious!

Recipe by Laura Theodore, The Jazzy Vegetarian.




Vegan Apple Muffins

For the muffins you'll need:

2 cups strong cinnamon tea (or any tea you love)
2/3 cup uncooked quick oats
1 1/2 cups whole wheat flour
1 1/2 cups unbleached white flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/2 tsp ginger (use more for a spicier cake)
1 1/2 cups vegan sugar (you can use white sugar if you like)
1/3 cup unsweetened applesauce
2 tbsp apple cider vinegar
2 tsp vanilla extract
1 apple, peeled and diced

Prepare the tea ahead of time by steeping three teabags in two cups of boiling water until cool.

Preheat oven to 350 F. Grease 13 X 9 baking pan.

Combine the dry ingredients, including the sugar, in a large mixing bowl. In a separate smaller bowl combine the tea, applesauce, vinegar, extract, and the diced apple. Mix the wet ingredients into the dry ingredients, and pour the batter into the prepared pan.

Bake for 25 minutes or until toothpick inserted in the center comes out free of crumbs.



Vegan Oatmeal Cranberry Muffins

Ingredients:

1 cup of all purpose flour
1 cup of oatmeal flour*
1 cup of soaked, dried cranberries, preferably sweetened
1/2 cup sugar
3 1/2 teaspoon baking powder
egg substitute to equal one egg
1/4 teaspoon salt (may be omitted)
3/4 cup soy or rice milk
1/3 cup neutral-tasting oil
a handful of sunflower seeds, chopped almonds, etc.

Directions:

*To make oatmeal flour, whizz oatmeal in a food processor until finely ground

Pre-heat oven to 400 degrees F.

Combine dry ingredients in a medium-sized bowl. Add wet ingredients, adding the egg replacer first. Add cranberries. Add seeds and/or nuts. Fold in until the batter is just moist; do not over-mix.

Fill prepared muffin cups 2/3 of the way full. Bake at 400 degrees for 18 to 22 minutes or until light brown. Let cool in pan for one minute; remove from pan to finish cooling.

Soy protein powder may substitute for a small part of the flour to boost the amount of protein in each muffin.

Serves: 12

Preparation time: 15




Vegan Blueberry Bran Muffins

Ingredients:

1-1/2 cups wheat bran
1 cup nondairy milk
2/3 cups brown sugar
6 tablespoons applesauce
1/2 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup blueberries (OR 1/2 cup raisins OR 1 chopped apple OR any combination of any fruit/nut of your choice!)

Directions:

1. In a bowl, combine wheat bran and milk; let stand for 10 minutes.

2. In another bowl, beat brown sugar, applesauce, vanilla. Add to wheat bran mixture.

3. In another bowl, sift together flour, baking soda, baking powder, and salt.

4. Add wet ingredients to dry. Fold in blueberries (or filling of your choice)

5. Bake at 350 degrees F for 16 to 20 minutes!


Makes: 12 muffins, Preparation time: 15 minutes, Baking time: 20 minutes


source: www.vegweb.com , http://www.foodaphilia.com