An Apple A Day

Cover art by Karla Nolan

March 10, 2012

Recipes for Delectable Vegan Muffins

Here is a cookbook to treasure and use frequently--150 Best Vegan Muffin Recipes, by Camilla V. Saulsbury presents not only delicious and easy to make recipes but the author has done her research. The front of the cookbook contains information preparing muffins in general and helpful details about the  different  vegan ingredients.                             
 A few examples of scrumptious recipes: Jelly Doughnut Muffins, Morning Oatmeal  Muffins (a very nice way to have your oatmeal and a muffin, too), Tropical Fruit Muffins with Coconut Streusel, Fig Date Muffins, Pineapple Lime Muffins, and Raspberry Vanilla Muffins, to name just a few of many perfect recipes.
 Published by Robert Rose, Inc. $19.95.                                                           
Sample recipe:

Strawberry Yogurt Muffins (page 50)

Makes 12 muffins

At the height of summer, you can't have too many strawberries. Here, they are enveloped in golden muffins. The slightly tangy, not-too-sweet batter is a breeze to mix up.

    Preheat oven to 400°F (200°C)


    12-cup muffin pan, greased

2⁄3 cup   vegan granulated sugar or    150 mL

     evaporated cane juice, divided

1 cup     all-purpose flour  250 mL

1⁄2 cup   whole wheat pastry flour     125 mL

1 tsp     baking powder 5 mL

1⁄2 tsp   salt 2 mL

1⁄4 tsp   baking soda   1 mL

11⁄4 cups halved strawberries 300 mL

1⁄3 cup   vegetable oil 75 mL

1⁄3 cup   vanilla-flavored soy yogurt  75 mL

1 tsp     vanilla extract    5 mL

1.   Set aside 1 tbsp (15 mL) of the sugar. In a large bowl, whisk together the remaining sugar, all-purpose flour, whole wheat pastry flour, baking powder, salt and baking soda.

2.   In blender, process strawberries, oil, yogurt and vanilla until blended and smooth.

3.   Add the strawberry mixture to the flour mixture and stir until just blended.

4.   Divide batter equally among prepared muffin cups. Sprinkle with the reserved sugar.

5.   Bake in preheated oven for 19 to 24 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.

Tip: Although they are somewhat harder to find, almond milk yogurt or rice milk yogurt may be used in place of the soy yogurt.
Excerpted from 150 Best Vegan Muffin Recipes by Camilla V. Saulsbury © Robert Rose Inc. Reprinted with permission. All rights reserved.

1 comment:

  1. Great advice from an always dependable food counselor. Encore.