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Posts Tagged ‘vegan muffins’

This is a standard muffin recipe that I like to play around with a lot.  I had no sugar in the house but did have two large squeeze bottles of agave from Costco (which by the way is the best deal in town for the stuff-2 x 480 ml bottles for $9!). These muffins are filled with sweet lemon flavour with bursts of tangy berries in every bite while hearty spelt flour gives them weight and packs them full of fibre.  Enjoy!

Ingredients:

1 cup whole wheat flour

1 1/2 cups spelt flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground ginger

1 cup unsweetened non-dairy milk

1/2 cup agave nectar

1 teaspoon vanilla

1/2 cup sunflower oil

1 cup of berries (i used a frozen blend of blueberries, raspberries and marionberries)

Juice and zest of 2 lemons

Method:

Preheat oven to 375 F

Mix together all dry ingredients plus the lemon zest in a large mixing bowl.  In a smaller bowl, mix together non-dairy milk, lemon juice, agave, oil and vanilla.  Add the wet ingredients to the dry ingredients and mix just to blend.  Add the berries and then spoon into a lightly greased muffin tin and bake for 22-25 minutes, depending on size of muffins.

Makes 6 extra large or 10 regular sized muffins.

~The Vegan Project

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I followed this peach muffin recipe almost exactly from the PPK (i’ve experienced a lot of baking blunders of late) and have grown tired of eating “at least they’re edible” un-treats.  They turned out great!  Pretty and moist and easy to make.  Jay marvelled at them being done in under an hour.  He was under the impression that muffins took all day to make. Oh Jay.

Here’s the recipe including my slight variations:

Preheat oven to 375F

1 cup whole wheat flour

1 1/2 cups spelt flour

3/4 cup brown sugar

1 tablespoon baking powder

1/2 salt

1/2 baking soda (i added this by mistake but it seemed to work itself out)

1/2 teaspoon cinnamon

1 1/2 teaspoons ground ginger

1 teaspoon vanilla

1 teaspoon apple cider vinegar

1/2 cup applesauce

1 cup non-dairy milk

1/3 cup canola oil

2 cups diced peaches (2 large)

Mix the dry ingredients in a large bowl.  Whisk together the wet ingredients in a smaller bowl, sans peaches, then add to the dry.  Mix to just combine, fold in the peaches gently and spoon into a lightly greased muffin tin.  I saved a few bits of peaches for the top of each muffin and sprinkled a little of extra brown sugar on top…mmmm.  Bake for 30 minutes, remove and let cool in the pan for a few minutes, then scarf one down and move the rest to a cooling rack.

Enjoy!

~The Vegan Project

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