muffin recipes - questions for several posters

[Guest guest]

Heather,

We think whole wheat pastry flour is great also. I would love your

recipe. Also, can you tell me more about how you use blackstrap

molasses. I have tried on several ocassions but we just can't seem to

tolerate the taste. I want to try again because it is such a good

ingredient nutritionally. What exchange do you use when substituting

for maple syrup or for a dry sugar like brown sugar? Did you always

like it or have to get used to the taste? I have a friend that drinks

it in OJ. That's just nasty to us. But, we do want to try again... (We

do eat regular molasses in cookies, etc.)

 

I've had good luck with the pumpkin muffin recipe in The Compassionate

Cook. I substitute sweet potato puree sometimes. I haven't had any

problems adding dried fruit or nuts and seeds without altering the rest

of the ingredients. I also use the mini muffin cups.

 

 

If you use soy products, you can substitute some of your flour for soy

flour to increase the protein content. This recipe calls for 2 1/4 c ww

flour. I use 1 c full fat soy flour and 1 cup ww pastry flour. I grind

1/4 c flax seeds for the remainder.

 

I was wondering how old all of your children are? I have been avoiding

bran since several of the vegan nutrition books I have recommend not to

use high fiber products in vegan children as it decreases the appetite.

While typing this, I realize that I don't know how the flax seed

compares to the bran. If you have avoided high fiber, at what age or

growth level did you start introducing it to your kids' diets?

 

Do any of you have a source for parchmont paper mini muffin cups? I

love using them for my bigger muffins and have been trying to find the

smaller ones without any luck.

 

Thanks,

Carrol

, Heather <jhr wrote:

 

>

> We eat a lot of muffins, and my kids' favourite recipe is a whole-

wheat

> bran one that is really soft and flavourful. I often add raspberries

and

> chocolate chips to them. I use blackstrap molasses, and they are so

dark

> brown they look like they might just be chocolate muffins. I can send

> the recipe if anyone's interested. I also make snacks like pumpkin

> cookies -- these and mini muffins are great snacks to send to school

> with my oldest son.

>

>

[Guest guest]

I mostly just use the molasses wherever a recipe calls for molasses. I

only buy black strap. My kids like strong tastes -- they will both eat

raw garlic and onions! They like to lick the cup after we measure

molasses into a recipe. Weird guys, I know :-)

I have used molasses a couple of times when something calls for honey,

particularly in a whole-wheat bread recipe I have. I will post the

muffin recipes separately when I have a few minutes to type them up!

Heather

 

Carrol wrote:

> Heather,

> We think whole wheat pastry flour is great also. I would love your

> recipe. Also, can you tell me more about how you use blackstrap

> molasses. I have tried on several ocassions but we just can't seem to

> tolerate the taste. I want to try again because it is such a good

> ingredient nutritionally. What exchange do you use when substituting

> for maple syrup or for a dry sugar like brown sugar? Did you always

> like it or have to get used to the taste? I have a friend that drinks

> it in OJ. That's just nasty to us. But, we do want to try again... (We

> do eat regular molasses in cookies, etc.)

>

> I've had good luck with the pumpkin muffin recipe in The Compassionate

> Cook. I substitute sweet potato puree sometimes. I haven't had any

> problems adding dried fruit or nuts and seeds without altering the rest

> of the ingredients. I also use the mini muffin cups.

>

>

> If you use soy products, you can substitute some of your flour for soy

> flour to increase the protein content. This recipe calls for 2 1/4 c ww

> flour. I use 1 c full fat soy flour and 1 cup ww pastry flour. I grind

> 1/4 c flax seeds for the remainder.

>

> I was wondering how old all of your children are? I have been avoiding

> bran since several of the vegan nutrition books I have recommend not to

> use high fiber products in vegan children as it decreases the appetite.

> While typing this, I realize that I don't know how the flax seed

> compares to the bran. If you have avoided high fiber, at what age or

> growth level did you start introducing it to your kids' diets?

>

> Do any of you have a source for parchmont paper mini muffin cups? I

> love using them for my bigger muffins and have been trying to find the

> smaller ones without any luck.

>

> Thanks,

> Carrol

> , Heather <jhr wrote:

>

> >

> > We eat a lot of muffins, and my kids' favourite recipe is a whole-

> wheat

> > bran one that is really soft and flavourful. I often add raspberries

> and

> > chocolate chips to them. I use blackstrap molasses, and they are so

> dark

> > brown they look like they might just be chocolate muffins. I can send

> > the recipe if anyone's interested. I also make snacks like pumpkin

> > cookies -- these and mini muffins are great snacks to send to school

> > with my oldest son.

> >

> >

For more information about vegetarianism, please visit the VRG website

> at http://www.vrg.org and for materials especially useful for families

> go to http://www.vrg.org/family.This is a discussion list and is not

> intended to provide personal medical advice. Medical advice should be

> obtained from a qualified health professional.

>

> edical advice. Medical advice should be obtained from a qualified

> health professional.

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