The Complete Idiot's Guide to Vegan Baking - Donna Diegel [14]
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.
BAKER’S BONUS
Melting vegan margarine in the microwave is a snap. Just place in a microwave-safe bowl and heat on medium power for 15 to 20 seconds or until liquid. Let cool slightly before adding to the muffin batter.
Carrot Cake Muffins with Lemony Glaze
Loaded with carrots, pineapple, and walnuts, and topped with delicious lemon icing, these spicy vegan muffins are just like moist and yummy baby carrot cakes, but without all the fuss.
Yield:
16 to 20 muffins
Prep time:
30 minutes
Bake time:
23 to 28 minutes
Serving size:
1 muffin
3 cups whole-wheat pastry flour
3½ tsp. aluminum-free baking
powder
1 TB. cornstarch
1½ tsp. ground cinnamon
1 tsp. baking soda
¼ tsp. salt
½ cup rolled oats
½ cup soy, rice, or almond milk
½ cup Flaxseed Egg Substitute
(recipe in Chapter 2)
½ cup canola oil
½ cup maple, agave, or brown rice
syrup
1½ tsp. pure vanilla extract
¾ cup unsweetened crushed
pineapple, drained
2 cups grated carrots (about 3 large
carrots, peeled)
1 cup chopped walnuts
½ cup vegan confectioners’ sugar
1 TB. fresh lemon juice
1. Preheat the oven to 375°F. Line 16 to 20 muffin cups with paper cupcake liners.
2. Into a large bowl, sift whole-wheat pastry flour, aluminum-free baking powder, cornstarch, ground cinnamon, baking soda, and salt, or blend with a wire whisk. Add rolled oats, and mix.
3. In a separate large bowl, and using an electric mixer fitted with a whisk attachment on high speed, beat soy milk, Flaxseed Egg Substitute, canola oil, maple syrup, and vanilla extract for 1 or 2 minutes or until light in texture and color. Add crushed pineapple and grated carrots, and mix again with a rubber spatula, scraping down the sides of the bowl as needed. Add chopped walnuts, and stir in.
4. Using a rubber spatula, fold dry ingredients into wet ingredients just until moistened. Do not overmix.
5. Using a ⅓ cup ice cream scoop, fill muffin cups ¾ full. Bake for 23 to 28 minutes or until muffin tops spring back when lightly touched.
6. 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 before icing.
7. While muffins cool, in a small cup, mix confectioners’ sugar and lemon juice until smooth. Drizzle glaze over muffins, and let dry. Store in an airtight container, or freeze in zipper-lock bags.
BATTER UP!
You can easily double this recipe and freeze the rest for later. Or you can bake the entire batch of carrot muffin batter in an 8×8-inch baking pan for 35 to 45 minutes or until a knife inserted in the center comes out clean. When it’s completely cool, drizzle some lemon icing over it.
Lemon Poppy Seed Muffins
These whole-wheat lemony muffins, featuring fresh lemon zest and crunchy poppy seeds and drizzled with lemon icing, not only taste good, but they’re also good for you!
Yield:
16 to 20 muffins
Prep time:
30 minutes
Bake time:
23 to 28 minutes
Serving size:
1 muffin
3½ cups whole-wheat pastry flour
1 TB. aluminum-free baking
powder
1 TB. cornstarch
¾ tsp. baking soda
¼ tsp. salt
⅓ cup poppy seeds
Zest of 1 lemon
½ cup soy, rice, or almond milk
½ cup Flaxseed Egg Substitute
(recipe in Chapter 2)
½ cup canola oil
¾ cup agave or brown rice syrup
¾ cup plus 1 TB. fresh lemon juice
4 tsp. pure lemon extract
½ cup vegan confectioners’ sugar
1. Preheat the oven to 375°F. Line 16 to 20 muffin cups with paper cupcake liners.
2. Into a large bowl, sift whole-wheat pastry flour, aluminum-free baking powder, cornstarch, baking soda, and salt, or blend with a wire whisk. Mix in poppy seeds and lemon zest.
3. In a separate large bowl, and using an electric mixer fitted with a whisk attachment on high speed,