The Complete Idiot's Guide to Vegan Baking - Donna Diegel [18]
5. Using a ⅓ cup ice cream scoop, fill muffin cups ¾ full. Sprinkle a little Florida Crystals on each muffin. Bake for 22 to 26 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.
Variation: For Banana Nut Muffins, add 1 cup chopped walnuts to the batter along with the sunflower seeds.
Tooty-Fruity Muffins
These muffins contain so much fruit, the dates, raisins, apricots, prunes, and fresh apples spill out of the muffin cups! Add some sunflower seeds for a loaded muffin.
Yield:
16 to 20 muffins
Prep time:
30 to 40 minutes
Bake time:
22 to 26 minutes
Serving size:
1 muffin
½ cup pitted dates
¼ cup dried pitted prunes
½ cup dried apricots
½ cup raisins
3½ cups whole-wheat pastry flour
1½ TB. aluminum-free baking
powder
1 TB. cornstarch
1 tsp. baking soda
1½ tsp. ground cinnamon
1½ tsp. ground allspice
1 tsp. ground nutmeg
1 tsp. ground ginger
½ tsp. salt
1 cup sunflower seeds, hulled and
roasted
1 cup soy, rice, or almond milk
½ cup Flaxseed Egg Substitute
(recipe in Chapter 2)
½ cup canola oil
¾ cup maple syrup, agave, or
brown rice syrup
2 tsp. pure vanilla extract
1 medium to large, peeled,
cored, and finely chopped
Cortland, Granny Smith, Empire,
Gravenstein, or other hard crisp
apple (1 cup)
¼ cup unbleached cane sugar
1. Preheat the oven to 375°F. Line 16 to 20 muffin cups with paper cupcake liners.
2. In a food processor fitted with a cutting blade, chop dried dates, dried prunes, dried apricots, and raisins until very fine.
3. Into a large bowl, sift whole-wheat flour, aluminum-free baking powder, cornstarch, baking soda, ground cinnamon, ground allspice, ground nutmeg, ground ginger, and salt, or blend with a wire whisk. Add sunflower seeds, and mix well.
4. 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 chopped dried fruit mixture and apples, and mix well, making sure all fruit has broken up in liquid.
5. Using a large rubber spatula, fold dry ingredients into wet ingredients just until moistened. Do not overmix. Scrape down the sides of the bowl with a rubber spatula.
6. 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 26 minutes or until 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.
BATTER UP!
The dried fruit in this recipe needs to be chopped in a food processor until very, very fine, almost ground into mush, but not quite. If you don’t have a food processor, do the job with a chef knife, coating the fruit in either a little oil, sugar, or flour from the recipe to make it less sticky on the knife.
Corn Muffins
This basic humble corn muffin recipe has yellow cornmeal, whole-wheat flour, and whole kernel corn in it for a real treat.
Yield:
12 to 16 muffins
Prep time:
15 to 20 minutes
Bake time:
20 to 24 minutes
Serving size:
1 muffin
1 cup unbleached all-purpose flour
1 cup whole-wheat pastry flour
4 tsp. aluminum-free baking
powder
¾ tsp. salt
1½ 2 cups cornmeal
Egg substitute for 2 large eggs
2 cups soy, rice, or almond milk
½ cup unbleached cane sugar
½ cup canola oil
1 (15-oz.) can whole kernel corn,
drained (optional)
1. Preheat the oven to 375°F. Line 12 to 16 muffin cups with paper cupcake liners.
2. Into a large bowl, sift all-purpose flour, whole-wheat pastry flour, aluminum-free