From: tara@socrates.umd.edu (Tara McDermott)
Subject: BAKERY VEG COLLECTION  Best Vegan Muffins
Keywords: BAKERY VEGAN COLLECTION
Organization: University of Maryland University College
Date: Fri, 14 Aug 1992 02:26:55 GMT


[Another collection, this time from rec.food.veg.  Each recipe
starts with a line that begins "Name:" and each ends with a line
with two dashes, to help you separate them.  MFS]

Name: Basic (but delicious) Muffins

From:  The Laurel's Kitchen Bread Book

Ingredients:
1 1/2 cup whole wheat pastry flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon (optional - but makes it taste o so good!)

3 Tbsp margerine (room temperature) or oil
3 Tbsp. fruit source (or any liquid sweetener) or light molasses
1 "egg" (egg replacer)
1/2 cup raisins (optional - I left them out and used walnuts)
3/4 fruit juice (I used apple)

1/2 cup chopped nuts (optional)

Preheat oven to 375 degrees.  Grease a 12-cup muffin tin.  Double the
recipe size if your muffin tins are of the large variety.

Sift the dry ingredients together.  Cream the margerine and sweetener
(or oil).  Beat in the "egg" and add the raisins (if used) and
fruitjuice.  Stir the dry ingredients into the liquid, mixing enough
to moisten.  Fold in the nuts.  Spoon into the muffin tin.

Bake 10 - 14 minutes, or until the center springs back when pressed.
If you use fruitsource, or any light sweetener, and pastry flour
ground from white wheat, the muffins will be quite pale.  

Variations:

Orange-Apricot Muffins -
Omit the cinnamon and substitute orange juice for the juice.  Use 1/2
cup chopped dried apricots instead of raisins - if they are hard,
steam or soak them in hot water before chopping them.

Fresh Fruit Muffins -
Fold 1/2 cup chopped fresh fruit into the basic batter.  Vary the
spices:  with apples, use cinnamon; with peaches, nutmeg is just
right; ginger complements pears very nicely.  If the fruit is not very
sweet, increase sweetener by a tablespoon or so.

--

Name:  Best Bran Muffins

From:  The Laurel's Kitchen Bread Book

Ingredients:
I cup whole wheat flour
1 tsp. baking soda
1/2 tsp salt
1 1/2 cups bran (oat or wheat I guess)

3 Tbsp. marg. or oil
2 Tbsp. sucanat (or brown sugar)
2 Tbsp. molasses
1 "egg"
1 1/2 cup buttermilk (take 1 1/2 cup soymilk, and add some lemon juice
to curdle it.  This SHOULD work, though I've never tried it)

Preheat oven to 375 degrees. Grease pan.  Mix dry ingredients.  Add
liquids.  Fill muffin tins about 3/4 full.  Bake 15 - 20 minutes.  

--

Name:  Blueberry Muffins

These are undeniably, the best muffins I have ever eaten!  I've made
them the past two nights, and I can't get enough!

From:  The Laurel's Kitchen Bread Book

Ingredients:
1 cup blueberries

1 cup pastry whole wheat flour
1 3/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 cup wheat germ

3 Tbsp. margerine or oil
1/4 cup sucanat (or brown sugar)

1 "egg" (use egg replacer)
3/4 cup soymilk

Preheat oven to 375 degrees.  Grease a 12-cup muffin tin.  (If your
muffin tin makes LARGE muffins, like mine does, just double the
recipe, and cook a few minutes longer than the recipe calls for).

Wash and drain the berries, and set aside.

Sift together the flour, baking powder, salt, and cinnamon.  Add the
wheat germ.  Cream the butter and sugar, and beat in the egg replacer.
Add the milk and dry ingredients, stirring just enough to mix
somewhat, and then fold in the blueberries.  Spoon into muffin cups -
fill them nearly full - and bake for 15 to 20 minutes or until a
toothpick inserted in the center of one muffin comes out clean.

-- 

Name: VEGAN: Date Nut Muffins

From:  The Laurel's Kitchen Bread Book

1 1/4 cup whole wheat pastry flour
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda

1/2 cup chopped dates
1/2 cup chopped nuts
1/2 cup wheat germ, or bran

3 Tbsp. light molasses
2 Tbsp. oil
1 cup apple juice
1 tsp. grated lemon rind
1/2 tsp. allspice

Preheat oven to 375 degrees.  Grease a 12-tin muffin tin. Sift flour,
salt, baking powder, soda.  Stir in the nuts, dates, and wheat germ.
Beat the remaining ingredients together until smooth, then combine
all, stirring just enough to mix.  Spoon into muffin cups and bake
about 15 - 20 minutes.

-- 

Name: Maple Pecan Muffins

From:  The Laurel's Kitchen Bread Book

These are excellent, light chewy muffins.  My husband has devoured the
whole batch in less than a day.

Ingredients:
1 1/2 cup whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. salt

1/2 cup chopped pecans (I used some walnuts, since the pecans are
SOOOO expensive)

1/4 - 1/3 cup maple syrup
2 Tbsp. soft margerine, or oil
1 "egg" (egg replacer)
2/3 cup water
1 tsp. vanilla

Preheat oven to 375 degrees.  Grease a 12-cup muffin tin (double the
recipe if your tin makes large muffins). 

Sift flour, baking powder, and salt together.  Stir in nuts.  Beat
syrup and butter or oil, and add egg.  Add water, vanilla, and the dry
ingredients, stirring just enough to mix.  Spoon into muffin tin, and
bake 12 - 15 minutes.

-- 

Name: Peanutty Corn Muffins

From:  The Laurel's Kitchen Bread Book

Ingredients:
3/4 cup whole wheat flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
3/4 cup cornmeal
1/4 cup roasted peanuts, finely chopped

1 Tbsp. oil
1/4 cup unsalted peanut butter (crunchy is best)
2 Tbsp. fruitsource (or any thick liquid sweetener)

1 1/2 cup buttermilk (curdle 1 1/2 cup soymilk with lemon juice)
1 "egg"

Preheat oven to 375 degrees.  Grease a 12-cup muffin tin.  Sift flour,
baking powder, soda, and salt, and stir in the cornmeal and peanuts.
Beat together oil, PNB, and add sweetener.  Add soymilk and "egg".
Stir dry ingredients into wet, mixing until barely smooth.  Spoon into
muffin tins, and if you like, sprinkle more chopped peanuts on top.
Bake in hot oven 12 - 15 minutes.

-- 

Tara McDermott            "We suggest people take their Food Pyramids,
                            cut off the top and make a Healthy Eating
tara@socrates.umd.edu         Trapezoid."  -Neal Barnard, M.D.

--
Newsgroups: rec.food.recipes