• Choose a category
• All
• Classic-Fiction

5. Using a ⅓ cup ice cream scoop, fill muffin cups ¾ full. Sprinkle a little unbleached cane sugar on each muffin. Bake for 22 to 25 minutes or until muffin top springs 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.

VEGAN VOCAB

Oat bran is the outer husk of the oat grain. It’s loaded with fiber and has a rich, nutty flavor. Find it in the bulk aisle of your local natural food store.

Strawberry Muffins

Make these muffins at the height of strawberry season. Juicy, fresh strawberries are always the best, but these muffins taste good even with frozen strawberries. Add some strawberry extract for extra flavor.

Yield:

16 to 20 muffins

Prep time:

30 minutes

Bake time:

22 to 26 minutes

Serving size:

1 muffin

½ cup nonhydrogenated vegan

margarine, melted and cooled

3 cups unbleached all-purpose

flour

1 TB. cornstarch

4 tsp. aluminum-free baking

powder

¼ tsp. salt

Egg substitute for 2 large eggs

1 cup soy, rice, or almond milk

½ tsp. strawberry extract, or pure

orange extract

1 cup plus ¼ cup unbleached cane

sugar

1 pt. fresh strawberries, finely

chopped

1. Preheat the oven to 375°F. Line 16 to 20 muffin cups with paper cupcake liners.

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

3. In a separate large bowl, and using a whisk, whip egg substitute, soy milk, strawberry extract, and 1 cup unbleached cane sugar for 1 or 2 minutes or until well blended. Add melted vegan margarine, and whisk again.

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

5. Using a ⅓ cup ice cream scoop, fill muffin cups ¾ full. Sprinkle remaining ¼ cup unbleached cane sugar on each muffin. Bake for 22 to 26 minutes or until lightly browned and 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

If you can’t find fresh strawberries, frozen strawberries will work in this recipe. Don’t let them thaw out though. Chop the strawberries, and use them frozen. They won’t bleed as much or turn to mush.

Banana Muffins

A close cousin to the famous banana nut bread, these muffins contain a lot of fiber, thanks to the flaxseed, roasted sunflower seeds, mashed bananas, cinnamon, and nutmeg combination.

Yield:

16 to 20 muffins

Prep time:

30 minutes

Bake time:

22 to 26 minutes

Serving size:

1 muffin

4½ cups whole-wheat pastry flour

2 TB. aluminum-free baking

powder

1 TB. cornstarch

1 tsp. baking soda

1 TB. ground cinnamon

¼ tsp. ground ginger

2 tsp. ground nutmeg

¼ tsp. salt

2 cups soy, rice, or almond milk

¾ cup Flaxseed Egg Substitute

(recipe in Chapter 2)

¾ cup canola oil

2 tsp. pure vanilla extract

2 tsp. banana extract or pure

vanilla extract

1⅓ cups plus ¼ cup Florida Crystals

or unbleached cane sugar

2 to 3 extra-ripe bananas, peeled

and mashed well (1 cup)

1 cup sunflower seeds, hulled and

roasted

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, ground cinnamon, ground ginger, ground nutmeg, and salt, 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, vanilla extract, banana extract, Florida Crystals, and bananas for 1 or 2 minutes or until light in texture and color. Add sunflower seeds, and mix well.

4. Using a large rubber spatula, fold dry