Muffins Galore

[Guest guest]

Hi Peter,

 

FROM Vegweb.com

 

There are a ton more there too!

 

Sorry, I have no favs to recommend of my own.

 

Nikki

 

 

Blueberry Muffins with Crumb Topping

Ingredients (use vegan versions):

1 1/2 cups Flour (185g)

3/4 cup Sugar (150g)

1/2 teaspoon Salt (3g)

2 teaspoons Baking Powder (10g)

1/3 cup Vegetable Oil (80ml)

1 Ener-G Egg Replacer Egg

1/3 cup soymilk (80ml)

1 cup Blueberries (145g)

CRUMB TOPPING:

1/4 cup Sugar (50g)

1/8 cup (over full) Flour (20g)

2 tablespoons Soy Margarine (30g)

3/4 teaspoons Cinnamon (scant 2g)

Directions:

Preheat the oven to 400 degrees F (200C). Grease 12 muffin cups.

 

Combine 1 1/2c. flour, 3/4c. sugar, salt, and baking powder. Make

the Ener- G " egg " . Pour the vegetable oil into a 1 cup measuring

cup, then add the " egg " and enough soymilk to fill the measuring

cup. Add to dry ingredients and mix well. Fold in blueberries, then

place the batter into the greased muffin tin.

 

Crumb topping: Mix 1/4c. sugar, 1/8c. flour (overfill the 1/8 cup),

margarine, and cinnamon until any large lumps are worked out.

Sprinkle topping over muffin batter before baking.

 

Bake about 25 minutes, until the topping and the tops of the muffins

are golden.

 

NOTE: Metric measurements represent conversions I did; the metric

version of the recipe is untested.

 

Serves: 12

 

Preparation time: 20 minutes prep, 25 minutes baking

 

 

 

 

Veganrific Bananana Muffins

Ingredients (use vegan versions):

4-5 mashed bananas

3 cups rolled oats

2 teaspoon baking powder

molasses or vegan maple syrup to taste

pumpkin pie spice, to taste

nuts, if you want

Directions:

 

Serves 6?

 

Mix it all together. Pour into greased muffin tins, and bake for 25

minutes at 350 degrees.

 

 

 

 

Pumpkin Muffins

Ingredients (use vegan versions):

1/4 non-hydrogenated vegan margarine

1 cup vegan brown sugar (or white sugar plus 1 tablespoon molasses)

1/2 cup applesauce

2 cups pureed pumpkin or squash

1 teaspoon cinnamon and nutmeg

2 1/2 cups whole wheat flour

2 teaspoon baking soda

Directions:

 

Preheat oven to 350 and grease muffin tin. (This recipe makes 12

muffins.) Cream together margarine and vegan sugar. Add applesauce,

pumpkin, and spice. Mix well and add flour and soda. Fill muffin

tins and bake for about 20-25 minutes. The muffins don't rise much,

so don't be shy about piling the batter in.

 

These muffins are great warm, but keep for days. Most people don't

believe me when I tell them these muffins are vegan, because they

cook up so light and fluffy. Also, people are shocked to find they

are made with 100% whole wheat flour.

 

 

 

 

 

Perfect Apple-Cinnamon Muffins

Ingredients (use vegan versions):

1/2 cup unbleached flour

3/4 cup whole wheat flour

1 1/2 teaspoon cinnamon

1t baking powder

1/2t baking soda

1 cup vegan soymilk

1 packet of regular instant oatmeal (about 1/4 cup, any rolled oats

can be used)

1/2 cup oat bran (any bran cereal will due, I use Grape Nuts)

1/4 cup maple vegan sugar crystals (or any substitute for brown

sugar)

2T canola oil

1/4 cup unsweetened apple sauce

1 1/2 cups shopped or shredded peeled apples

Directions:

Coat 12 muffin cups with nonstick spray and set aside. Preheat oven

at 350.

 

In medium bowl combine flours, cinnamon, baking powder and, baking

soda.

 

Peel apples. You can either finely chop them or shred them with a

grater. I prefer chopped, and I use gala apples, they are good for

baking. In a large bowl beat together the soy milk, oatmeal, oat

bran, maple crystals, oil, and applesauce.

 

Add flour mixture, medium bowl, to liquid mixture. This process

should be done quickly and only mix until moistened, careful not to

over mix. Lastly, fold in apples. Spoon batter into muffin cups and

bake at 400 for 20 minutes. Time may vary depending on oven. Use a

toothpick, insert it in the center of a muffin, if it comes out

clean, they are done.

 

Remove muffins, let cool for 5 minutes, and enjoy!

 

Fat content may vary according to soy milk used but these are

relatively low fat and healthful muffins. I do not recommend using

non-fat soy milk because of the consistency. Silk and SunSoy work as

well as other original flavor soy milks.

 

Serves: Makes 12 Muffins

 

Preparation time: About 30 min

 

 

 

 

 

Banana/Flaxseed Muffins

Ingredients (use vegan versions):

1/2 cup (86 g) flaxseed

3/4 cup (102 g) all-purpose flour

1/2 cup (100 g) vegan sugar

2 teaspoon Rumford baking powder (no aluminum) **

1 tablespoon lecithin granules

1/4 teaspoon salt

1/2 cup (60 g) English walnut pieces, chopped

5/8 cup (153 g) vegan soymilk, unsweetened

1 teaspoon vanilla extract

1 cup (225 g) mashed ripe bananas

Directions:

1) Grind the flaxseeds.

 

2) Premix the dry ingredients.

 

3) Premix the wet ingredients.

 

4) Quickly, mix the wet with the dry ingredients. Use only enough

strokes to wet the batter (12..18).

 

5) Quickly, spoon batter into muffin cups.

 

6) Bake muffins at 350°F for 30 minutes (preheated oven).

 

** It's important to use Rumford or other calcium phosphate baking

powder (especially when using non calcium fortified soymilk). The

high calcium content of the baking powder assists in forming the

muffins supporting structure.

 

Serves: 6 large muffins

 

Preparation time: 50 minutes including baking time

 

 

 

 

Peanut Butter Oatmeal Muffins

Ingredients (use vegan versions):

1 cup whole wheat flour

1 1/2 teaspoon baking powder

1 cup rolled oats

3/4 cup vegan soymilk

Ener-G Egg Replacer for 1 egg(I use 1 tablespoon ground flax seed

and 3 tablespoon water)

1/3 cup peanut non-hydrogenated vegan margarine

1/3 cup vegan maple syrup

Directions:

 

In large bowl mix flour, baking powder and oats.

 

In a separate bowl combine milk, egg or Ener-G Egg Replacer, peanut

margarine and maple syrup. Add to the dry ingredients; stir just

until moistened.

 

Spoon into prepared muffin tins. Bake at 400 degrees F for 20 to 25

minutes. Makes 12 muffins.

 

 

 

 

Whole Wheat Muffins

Ingredients (use vegan versions):

2 cups whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup canola oil

1/2 cup vegan maple syrup

1 teaspoon cinnamon

1cup water

Directions:

 

Mix all dry ingredients in large bowl. Next combine wet ingredients

in a bowl and then mix well with dry ingredients. Pour into prepared

muffin pans and bake at 375 for 20 to 25 minutes.

 

Serves: 6-8

 

Preparation time: 30minutes

 

 

 

 

Chocolate Chip/Flaxseed Muffins

Ingredients (use vegan versions):

3/4 cup (130 g) flaxseed

3/4 cup (102 g) all-purpose flour

1/4 cup (50 g) vegan sugar

2 teaspoon Rumford baking powder (no aluminum) *

1 tablespoon lecithin granules

1/4 teaspoon salt

1/3 cup (59 g) semi-sweet chocolate chips

1-1/4 cups (306 g) vegan soymilk, unsweetened

1 teaspoon vanilla extract

Directions:

1) Grind the flaxseeds.

 

2) Premix the dry ingredients.

 

3) Premix the wet ingredients.

 

4) Quickly, mix the wet with the dry ingredients. Use only enough

strokes to wet the batter (12..18).

 

5) Quickly, spoon batter into muffin cups.

 

6) Bake muffins at 350°F for 30 minutes (preheated oven).

 

** It's important to use Rumford or other calcium phosphate baking

powder (especially when using non calcium fortified soymilk). The

high calcium content of the baking powder assists in forming the

muffins supporting structure.

 

Serves: 6 Large (Texas) Muffins

 

Preparation time: 50 minutes

 

 

 

 

Versatile Bran Muffins

Ingredients (use vegan versions):

1.5 cups oat bran

1 cup flour (preferably whole-grain; rice, oat, spelt and other

alternative flours work

just dandy)

1.25 cup liquid (vegan soymilk, rice milk, water, fruit juice)

..25 cup oil

..33 cup vegan maple syrup or other liquid sweetener (adjust to

taste)

1 tablespoon baking powder

..5 cup each (or more, i like MUCH more) of your favourite fruits or

nuts

Directions:

Mix oat bran, liquid, oil and sweetner. Let sit for a couple

minutes, then sift in flour and baking powder. When thouroughly

mixed, add fruit/nuts. Spoon into a 12- muffin tin and bake at 400F

for 22 minutes.

 

Once you've made the recipe a couple times and have the consistency

of the batter down, try substituting things like applesauce, cooked

pumpkin or mashed bananas for all or part of the liquid, and adding

spices like cinnamon (goes well with blueberry muffins, or pumpkin,

or apple), cloves or allspice. These muffins have only failed me

when I forgot to add the baking powder, and even then they tasted

OK.

 

HINT: this recipe doubles, trebles or quadruples well.