Monday 31 March 2014

Vegan Muffin Recipe With 7 Variations




There has been an epidemic of sorts in our house lately. A muffin epidemic. Twice a week or more they get mixed up, plopped into the liners, and plonked in the oven. They’re easy, and they're versatile, suiting a myriad of fruits, fresh or canned, nuts, seeds, or chocolate chunks. This is the basic recipe, with a few of the variations we've made over the last few weeks.



Base Ingredients.

2 ½ cups of plain flour.
2 tsp baking powder.
¾ cup raw sugar, more or less depending on the size of your sweet tooth.
½ cup desiccated coconut.
2 Tbsp cornflour mixed into a paste with 2-3 Tbsp soy milk (this is your egg replacer).
½ cup vegetable or canola oil.
1 ¼ cups soy milk or your favourite non-dairy milk.

Method.
Heat oven to 180 degrees Celsius.
Mix together dry ingredients.
Add wet ingredients and mix well.
Add the fruits and nuts of your desire, stirring carefully if the fruit is delicate.
Plop into either a 6 cup Texan style tin or a 12 cup regular muffin tin.
Bake for 20-30 minutes for 12 or 30-40 minutes for 6 large muffins, until golden on top.

Variations.

Cherry Vanilla Muffins – Add a cup of fresh pitted cherries and 2 tsp of vanilla essence.

Peach and Basil Muffins – Add a cup of roughly chopped tinned peaches and a handful of fresh shredded basil.

Blueberry Muffins – Add a cup of blueberries, frozen or fresh. Add them at the end and don’t mix to much so you don’t break them up.

Double Choc Muffins – Add ½ cup of cocoa with the other dry ingredients and ½ cup of roughly chopped vegan chocolate at the end. You may need some extra soy milk because of the cocoa.

Choc Chunk Banana Muffins – Add a mashed banana and omit the cornflour paste – the banana is now the egg replacer, and half a cup of roughly chopped vegan chocolate.

Banana and Walnut Muffins – Add a mashed banana and omit the cornflour paste – the banana is now the egg replacer, and half a cup of walnut pieces.

Apple Cinnamon Muffins – Add peeled and chopped apple, and 2 tsp cinnamon.


Up the nutritional value of any of these variations by adding ¼ cup of pumpkin and/or sunflower seeds. 

Happy Baking!


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