Hi all,
Thanks to ANGEL FLINN for a whole list of yummy vegan muffins .... great as "GREEN" snacks! Enjoy and eat happy!
Muffins… The cupcake’s healthier cousin, and a fun snack for all ages. Muffins are great because you can make them in so many different flavors, both savory and sweet.
Unlike most muffins, the recipes in the following collection contain no eggs or dairy, so they’re cholesterol-free and do not include any ingredients that involve animal exploitation.
If you’re skeptical about the results of baking without eggs or dairy, consider the impressive accomplishment of vegan chef Chloe Coscarelli, who recently won a $10,000 prize with her gourmet cupcakes on The Food Network’s Cupcake Wars.
Read all the way to the end for a home-made substitute for store-bought soy milk to be used in baking. For more vegan baking tips, see : Veganizing Your Favorite Baked Goods.
Easy Apple Cinnamon Muffins
yields 18
1 cup bran
2 cups whole wheat pastry flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1 cup dry sweetener
1 cup tofu milk (see page 6)
1/2 cup oil
1 cup apples, grated
1/2 cup raisins
1. Place bran into a bowl. Sift remaining dry ingredients into the bowl and stir.
2. In a separate bowl, mix tofu milk with oil. Add grated apple and raisins. Stir.
3. Add dry batter to the wet and mix well. Oil and flour muffin tins (or use baking paper cups). Fill cups 3/4 full. Bake in a pre-heated oven at 350° for about 35–45 minutes until a toothpick comes out dry.
Blueberry Muffins
yields 1 dozen
2 cups whole wheat pastry flour
1/2 tsp. baking powder
1/2 tsp. baking soda
a pinch of sea salt
1/2 cup dry sweetener
1/4 cup oil
1/4 cup applesauce
1/3 cup organic fruit juice/water
1/2 tsp. vanilla
1/2 cup blueberries
1. Combine all dry ingredients in a bowl and stir well.
2. Add all other ingredients except blueberries to the bowl. Stir until creamy. Add berries and mix gently.
3. Oil and flour a muffin tin (or use baking paper cups). Pour batter into muffin tin, filling each cup 3/4 full. Bake in a pre-heated oven at 350° for 15-20 minutes or until golden-brown and a toothpick comes out dry.
Blueberry Corn Muffins
yields 18
Wet Mixture
2 cups dry sweetener
1/3 cup oil
1 1/2 cups blueberries
2 1/2 cups thick tofu milk (see page 6)
Dry Mixture
1 1/2 cups blue cornmeal
1 1/2 cups whole wheat pastry or spelt flour
2 tsp. baking soda
1/2 tsp. sea salt
1. Mix wet ingredients in a large bowl.
2. Sift dry ingredients together in another bowl. Stir.
3. Add dry to the wet and mix. Pour batter 3/4 full into oiled and floured muffin tins (or use baking paper cups).
4. Bake in a pre-heated oven at 350° for 20 minutes or until a toothpick comes out dry.
Bran Muffins
yields 1 dozen
1 1/4 cups whole wheat pastry flour
1 tsp. baking soda
1 tsp. cinnamon
1 cup bran
1/3 cup oil
1/3 cup liquid sweetener (preferably sorghum)
1 tsp. vanilla
1 cup soy milk, or tofu milk (see page 6)
1. In a small bowl, sift flour, baking soda and cinnamon. Add bran and stir.
2. In a separate bowl, whisk the wet ingredients together. Add dry to the wet and mix.
3. Oil and flour a muffin tin (or use baking paper cups). Spoon batter into each cup, filling 2/3 full. Bake in a pre-heated oven at 400° for 25 minutes or until golden-brown and a toothpick comes out dry.
Banana Walnut Muffins
yields 24 muffins
3 cups mashed bananas (approx. 6)
3/4 cup maple syrup*
1/2 cup oil
1/2 Tbsp. vanilla
1 tsp. baking powder
3 1/2 cups pastry flour
2 tsp. baking soda
1/4 tsp. sea salt (optional)
1 tsp. nutmeg
1/2 cup walnuts, finely chopped
1. Combine all the wet ingredients.
2. In a separate bowl, sift all dry ingredients together, except walnuts. Add the dry to the wet and mix thoroughly, then fold in walnuts.
3. Oil and flour muffin tins or use baking paper cups. Fill each cup 3/4 full. Bake in a pre-heated oven at 350° for 30 minutes, or until golden-brown and a toothpick comes out dry.
* To produce maple syrup, sap has to be collected and boiled down. During the boiling, a drop of lard, shortening or vegetable oil is sometimes added to prevent the sap from foaming up, and this ingredient is not listed on the label. When buying maple syrup, look for the kosher symbol, or call the company to see that they use vegetable-based defoamers.
Carrot Muffins (party–sized recipe)
yields approx. 4 dozen
Wet Mixture
1/2 cup vegan margarine
1/2 cup oil
4 1/3 cups dry sweetener
2 cups tofu milk (see page 6)
5 cups grated carrots
Dry
8 cups whole wheat flour
1 tsp. baking powder
1 Tbsp. baking soda
4 tsp. cinnamon
1 tsp. allspice
1/3 tsp. sea salt
Additional Ingredients
1 cup walnuts, chopped
1 cup raisins
1 cup shredded coconut (optional)
1. Mix wet ingredients in a very large bowl.
2. Sift dry ingredients into a separate bowl and stir. Mix the dry into the wet.
3. Add raisins, nuts and shredded coconut. Mix well.
4. Pour batter into an oiled and floured muffin tin, or into baking paper cups, filling each cup 3/4 full.
5. Bake in a pre-heated oven at 350° for 20 minutes or until golden-brown and a toothpick comes out dry.
Tofu Milk
Tofu milk is a home-made alternative to soy milk or other non-dairy milk. It is used for baking only, as it contains no sweetener or flavoring, so it wouldn’t taste good by the glass or on cereal! It is easily made by blending tofu with water.
To prepare 2 1/2 – 3 cups:
Rinse and drain 8 oz. (one cup) of organic medium-firm tofu.
In a blender, blend tofu with one cup water. Purée until smooth.
Add one more cup of water and blend.
NOTE : GENTLE WORLD - is a non-profit educational organization, whose core purpose is to help build a more peaceful society, by educating the public about the reasons for being vegan, the benefits of vegan living, and how to go about making such a transition. Incredibly Delicious: Recipes for a New Paradigm contains many more tips to make the transition to veganism easy and delicious! Visit www.GentleWorld.org for more information.
Read more: http://www.care2.com/greenliving/muffins-muffins-and-more-muffins.html?page=6#ixzz10Jh9WcBb
Source; Posted by Angel Flinn on 30th Sept, 2010 (Care2.com)
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