The Complete Idiot's Guide to Vegan Baking - Donna Diegel [15]
4. Using a large 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 remaining 1 tablespoon lemon juice until smooth. Drizzle on muffins, and let dry. Store in an airtight container, or freeze in zipper-lock bags.
Best Blueberry Muffins
Plump, juicy blueberries make these whole-wheat muffins moist and tasty. You won’t believe they’re vegan!
Yield:
16 to 20 muffins
Prep time:
30 minutes
Bake time:
23 to 25 minutes
Serving size:
1 muffin
3½ cups whole-wheat pastry flour
1 TB. aluminum-free baking
powder
1 TB. cornstarch
¾ tsp. baking soda
2 cups soy, rice, or almond milk
½ cup Flaxseed Egg Substitute
(recipe in Chapter 2)
½ cup canola oil
¾ cup agave, brown rice, or pure
maple syrup
4 tsp. pure vanilla extract
2½ cups fresh or frozen blueberries
¼ cup unbleached cane sugar
1. Preheat the oven to 375°F. Line 16 to 20 muffin tins with paper cupcake liners.
2. Into a large bowl, sift whole-wheat pastry flour, aluminum-free baking powder, cornstarch, and baking soda, or blend with a wire whisk.
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, agave syrup, and vanilla extract for 1 or 2 minutes or until light in texture and color.
4. Using a large rubber spatula, fold dry ingredients into wet ingredients just until moistened. Do not overmix. Gently fold in blueberries, scraping down the sides of the bowl with a rubber spatula.
5. Using a ⅓ cup ice cream scoop, fill muffin cups ¾ full. Sprinkle a little unbleached cane sugar on each muffin. Bake for 23 to 25 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. Store in an airtight container, or freeze in zipper-lock bags.
BAKERʹS BONUS
Fresh or frozen blueberries are fine for these muffins. If you do use frozen berries, be sure not to let them thaw.
Peachy Keen Muffins
These delicious muffins are studded with fresh, juicy peaches straight from the orchard. Orange juice and almond extract bring out the sun-kissed flavor of the ripe peaches.
Yield:
16 to 20 muffins
Prep time:
30 minutes
Bake time:
22 to 25 minutes
Serving size:
1 muffin
3¾ cups whole-wheat pastry flour
2¼ tsp. aluminum-free baking
powder
1 TB. cornstarch
¾ tsp. baking soda
¼ tsp. salt
1 cup almonds, sliced and toasted
lightly
⅔ cup soy, rice, or almond milk
½ cup Flaxseed Egg Substitute
(recipe in Chapter 2)
½ cup canola oil
¾ cup agave, maple, or brown rice
syrup
½ cup orange juice concentrate,
not reconstituted
1½ tsp. pure almond extract
2½ cups fresh or frozen peaches,
drained, blotted, and chopped
small
¼ cup unbleached cane 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. Add almonds, and mix well.
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, agave syrup, orange juice concentrate, and almond extract for 1 or 2 minutes or until light in texture and color.
4. Using a large rubber spatula, fold dry ingredients into wet ingredients just until moistened. Do not overmix. Gently fold in peaches,