Skip to main content

Vegan Muffins, Whole-wheat


Whole Wheat Vegan Muffins
*******
Makes 12 muffins
1 ¾ C whole-wheat pastry flour
½ C turbinado sugar
1 tsp cinnamon (optional)
1 tsp grated lemon rind
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 C vanilla soy or rice milk (room tempurature)
2 TBL canola oil
¼ C maple syrup
¾ C mango puree (or mashed bananas or applesauce)
½ - 1 C Add-In’s (see below)

1.     Preheat oven to 350°F.
2.     In a medium bowl whisk together dry ingredients. 
3.     In a separate larger bowl, combine wet ingredients. 
4.     Add the dry ingredients to the wet ingredients and combine gently with a rubber spatula, being careful not to overmix.  It’s okay if batter is lumpy. 
5.     Fill muffin tins ¾ full (use a large ice cream scoop or 1/3-cup measuring cup to scoop batter). Bake until light brown and tops spring back when gently touched, about 15-20 minutes. Note: Muffins will take slightly longer to bake if you are adding fresh fruit such as blueberries or rhubarb.
6.     Remove from oven and cool in tins (especially if there is fresh fruit). To remove, run a sharp knife around the edges and pop muffins out. Enjoy!
7.     Bake 15 to 20 minutes or until golden brown.

Add-in Examples: 
·                Dark Chocolate & Raspberry (OR cherry): 1 cup Raspberries or cherries, fresh or frozen (toss w 1 TBL flour) + ½ cup Dark Chocolate, chunked or chips.
·                Lemony-Berry: 1 C blueberries (or raspberries) + 1 tsp lemon zest + 1 TBL lemon juice
·                Apple-Walnut:  ¾ cup Diced Apple (Granny Smith or Russet) + ½ cup toasted Walnuts, roughly chopped.
·                Banana-Nut: Use preceding recipe for Banana Nut Bread.
·                Cranberry OR Pear-Pecan:  ¾ cup Dried Cranberries or 1 C diced pear, ¾ cup Dried Cranberries & ½ cup toasted Pecans, roughly chopped
·                White chocolate & Raspberry:  ¾ cup White Chocolate, chopped or chips + 1 cup Raspberries, fresh or frozen.
·                Coconut- Peanut Butter:  ½ cup toasted unsweetened Coconut & ¾ cup Peanut-Butter Chips
·                Cardamom- Rhubarb:  1 cup diced Rhubarb, fresh or frozen + ½ teaspoon Green Cardamom, freshly ground
·                Date & Pistachio:  ¾ cup Dates, pitted and chopped + ½ cup Pistachios
·                Carrot & Golden Raisin:  ¾ cup Golden Raisins + ¾ cup grated Carrot
·                Apricot-Ginger: 1 C dried apricots, diced. Soften in a bowl of hot water (boiling) for 10 to 15 minutes +1½ tsp ground ginger and + ½ C diced candied ginger to dry ingredients.
·                Spice: Add 2 tsp cinnamon or 1 tsp grated nutmeg. Or, ½ tsp cardamom, 1/8 tsp ground cloves and 1 tsp powdered ginger.
·                Molasses: replace sugar with ½ cup molasses  (optional: + 1 grated carrot + 1 grated apple).



Recipe adapted from The Chopra Center Cookbook.
Labels:

Comments

Post a Comment

Popular posts from this blog

Easter Babies (Croatian Easter Bread Dolls)

  Easter Babies                                                     ******* Makes 12 Easter Babies These Easter Babies (Croatian Easter bread dolls a.k.a.   primorski uskrsne bebe )  are a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate.  This lady  uses naturally dyed eggs for her Easter babies. If you're already making  challa bread , use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).
10 comments
Read more

Sprouts Foo Young

Sprouts Foo Young ******* For each pancake:   2 eggs Grapeseed oil or ghee 1 C sprouts (alfalfa, sunflower, mung bean) 1 small clove garlic, minced ¼ C chopped green onion tops 1 tsp freshly grated ginger (or pinch of ground ginger) ½ to 1 tsp Braggs amino sauce (like soy sauce) Optional:  add shrimp or fresh crab meat to step #1 Add a bit of oil in a small skillet.  Over medium heat sautee garlic, ginger and green onion tops.  Do not brown the garlic—that will make it bitter. Meanwhile, in a small bowl, whisk eggs until light and fluffy.  Whisk in Braggs. When garlic is fragrant, add a bit more oil, then add sprouts, give them a stir or two (to mix with garlic, etc.), and pour egg over all.  Cook like an omelette, or flip like a pancake to brown on both sides.  
Post a Comment
Read more

How to Freeze Avocados to Use in Smoothies

                                              How to Freeze Avocados to Use in Smoothies We add an avocado to our daily smoothies, but it's nearly impossible to have a "just right" ripe avocado every day since they go bad quickly. Sometimes we only needed half an avocado. Here's a simple way: a smooth purée. For every avocado you need 1 tablespoon of lemon juice, and it keeps its bright green color if you purée it rather than mash it like you would for guacamole. Each avocado = 3/4 cup purée (12 tablespoons). Sometimes I will make a big batch, like 18 avocados, so I need over 1 cup lemon juice for that quantity of purée (4 tablespoons = 1/4 cup). Now it's easy to have that daily avocado! 6 avocados, ripe 6 TBL lemon juice, fresh-squeezed 6 sandwich-sized zip-loc plastic bags  1 ice-cream scoop that measures 1/4-cup servings 1 large tray Wash avocados. Make a cut around each avocado starting at the stem end, and cut all the way around. Twist to
3 comments
Read more