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Apple Cinnamon Streusel Muffins

Spicy and moist with cinnamon, fresh apples, and walnuts, these muffins are hearty enough to take you through the day.

Yield:

15 to 18 muffins

Prep time:

30 to 40 minutes

Bake time:

23 to 26 minutes

Serving size:

1 muffin

⅓ cup light brown sugar, firmly

packed

1 tsp. ground cinnamon

3⅓ cups unbleached all-purpose

flour

⅓ cup plus ½ cup chopped walnuts

(optional)

2 TB. plus ½ cup nonhydrogenated

vegan margarine, melted and

cooled

4 tsp. aluminum-free baking

powder

⅛ tsp. salt

Egg substitute for 2 large eggs

1 cup soy, rice, or almond milk

½ tsp. pure vanilla extract

1 cup unbleached cane sugar

2 large cored, peeled, and grated

Cortland, Granny Smith, Empire,

Gravenstein, or other hard crisp

apples

1. Preheat the oven to 375°F. Line 15 to 18 muffin cups with paper cupcake liners.

2. In a small bowl, and using a wooden spoon, mix together light brown sugar, ½ teaspoon ground cinnamon, ⅓ cup unbleached all-purpose flour, ⅓ cup walnuts (if using), and 2 tablespoons melted vegan margarine until crumbly.

3. Into a large bowl, sift remaining 3 cups flour, aluminum-free baking powder, remaining ½ teaspoon ground cinnamon, and salt, or blend with a wire whisk.

4. In a separate large bowl, and using a large whisk, whip egg substitute, soy milk, vanilla extract, and unbleached cane sugar for 1 or 2 minutes or until well blended. Add remaining ½ cup melted vegan margarine, and whisk again. Using a rubber spatula or wooden spoon, fold in apples and remaining ½ cup walnuts (if using).

5. Using a rubber spatula, fold dry ingredients into wet ingredients just until moistened. Do not overmix.

6. Using a ⅓ cup ice cream scoop, fill muffin cups ¾ full. Sprinkle brown sugar- cinnamon streusel mixture on top, equally dividing among muffins. Bake for 23 to 26 minutes or until lightly browned and muffin tops spring back when lightly touched.

7. Remove from the oven, and cool for 5 minutes in the pan on a wire rack. Carefully release muffins from the pan, and cool completely. Store in an airtight container, or freeze in zipper-lock bags.

VEGAN VOCAB

To fold is to gently combine a dense and light mixture—in this case the dry ingredients into the wet ingredients—with a circular action from the middle of the bowl.

Strawberry Cheesecake Muffins

If you love strawberry cheesecake, you’ll love these moist berry muffins. The strawberry jam and vegan cheesecake batter baked inside the muffins is a nice sweet surprise when you bite into them.

Yield:

10 to 12 muffins

Prep time:

30 to 40 minutes

Bake time:

20 to 25 minutes

Serving size:

1 muffin

2¾ cups unbleached all-purpose

flour

1 TB. aluminum-free baking

powder

¼ tsp. salt

Egg substitute for 1 large egg

1¼ cups soy, rice, or almond milk

½ cup light brown sugar, firmly

packed

⅓ cup nonhydrogenated vegan

margarine, melted

½ tsp. grated lemon zest

¼ tsp. pure almond extract

4 oz. vegan cream cheese, softened

½ cup vegan confectioners’ sugar

½ cup seedless strawberry jam

¼ cup unbleached cane sugar

1. Preheat the oven to 350°F. Line 10 to 12 muffin cups with paper cupcake liners.

2. Into a large bowl, sift unbleached all-purpose flour, aluminum-free baking powder, and salt, or blend with a wire whisk.

3. In a separate large bowl, and using a large whisk, whip together egg substitute, soy milk, light brown sugar, melted vegan margarine, lemon zest, and almond extract for 1 or 2 minutes or until well blended.

4. Using a large rubber spatula, fold dry ingredients into wet ingredients just until moistened. Do not overmix.

5. In a small bowl, and using a wooden spoon or an electric mixer on medium speed, beat vegan cream cheese and confectioners’ sugar until creamy and smooth.

6. Spoon roughly ⅓ cup batter into each prepared muffin cup. Place 1 tablespoonful cream cheese mixture on top of batter, and top with 1 teaspoonful jam. Spoon remaining muffin batter on top to fill cups ¾ full. Sprinkle a little unbleached cane sugar on each