<![CDATA[Muffins]]> http://www.veganbaking.net/ <![CDATA[Muffins]]> http://www.veganbaking.net/images/stories/logo.png http://www.veganbaking.net/ http://www.veganbaking.net/recipes/breads/enriched-breads/muffins/apricot-rye-muffins-or-bread <![CDATA[Vegan Apricot Rye Muffins or Bread]]> http://www.veganbaking.net/recipes/breads/enriched-breads/muffins/apricot-rye-muffins-or-bread Vegan Apricot Rye MuffinsThe sweetness of apricots and the earthiness of 100% rye flour complement each other, especially when accompanied by molasses, cardamom and espresso powder in this Vegan Apricot Rye Muffin recipe. Rye flour contains a low amount of gluten compared to wheat based flour so in order to enhance binding, the batter is mixed for 1 minute to allow the starches in the flour to become activated. The pectin in the apricot preserves also acts wonderfully as a binder in these vegan muffins. {loadposition share}Vegan Apricot Rye Muffins

The sweetness of apricots and the earthiness of 100% rye flour complement each other, especially when accompanied by molasses, cardamom and espresso powder in this Vegan Apricot Rye Muffin or Bread recipe. Rye flour contains a low amount of gluten compared to wheat based flour so in order to enhance binding, the batter is mixed for 1 minute to allow the starches in the flour to become activated. The pectin in the apricot preserves also acts wonderfully as a binder in these vegan muffins.

Find more Rye recipes on Veganbaking.net

Vegan Apricot Rye Muffin Recipe

¾ cup non-dairy milk 1 teaspoon apple cider vinegar

2 ¼ cups rye flour
1 ½ teaspoon baking powder
½ teaspoon baking soda

½ cup sugar
½ cup vegetable oil
1 Tablespoon molasses
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon vanilla extract
½ teaspoon cardamom
½ teaspoon espresso powder

1 cup apricot preserves

12 dried apricots

1) Curdle the non-dairy milk

Preheat oven to 325F (163C). In a medium bowl, whisk together non-dairy milk and apple cider vinegar. Let sit for 10 minutes so the non-dairy milk curdles. 

2) Whisk together the dry ingredients

In a large mixing bowl whisk together the rye flour, baking powder and baking soda. Set aside.

3) Whisk together the flavor building ingredients

In a medium mixing bowl whisk together the sugar, vegetable oil, molasses, cinnamon, salt, vanilla extract, cardamom and espresso powder until well incorporated.

4) Mix the muffin batter

Pour the wet ingredients into the bowl containing the dry ingredients and mix with an electric mixer for 1 minute. Now add the apricot preserves mix for an additional 30 seconds.  

5) Bake to perfection

To make muffins

Line a muffin pan with cupcake liners.  Pour the batter into the muffin pan making sure the dough is filled up to the top of the pan and domed. Top each muffin with a dried apricot. Bake for 20 to 25 minutes or until an inserted toothpick comes out clean.

To make bread

Pour the batter into a lightly oiled 8 x 4 inch loaf pan. Top the loaf with 2 rows of 6 dried apricots. Bake for 55 minutes to 1 hour or until an inserted toothpick comes out clean. This recipe makes about 6 to 8 Vegan Apricot Rye Muffins.

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{loadposition article-end} ]]> Fri, 16 Jul 2010 06:19:46 +0000 631 2010-07-16 5 http://www.veganbaking.net/recipes/breads/enriched-breads/muffins/carrot-cake-muffins-or-bread <![CDATA[Vegan Carrot Cake Muffins or Bread]]> http://www.veganbaking.net/recipes/breads/enriched-breads/muffins/carrot-cake-muffins-or-bread Vegan Carrot Cake Muffins or Bread Carrot cake is my all-time favorite dessert so I adapted it into a heartier quick bread in the form of this Vegan Carrot Cake Muffin recipe so I could justify having it for breakfast. It's pointless to resist carrot cake goodness in it's new quick bread form so don't even try. A dollop of almond butter on top contrasts nicely with carrot cake flavor and adds extra nutritious oomph to power your day of world domination. {loadposition share}Vegan Carrot Cake Muffins or Bread

Carrot cake is my all-time favorite dessert so I adapted it into a heartier quick bread in the form of this Vegan Carrot Cake Muffin recipe so I could justify having it for breakfast. It's pointless to resist carrot cake goodness in it's new quick bread form so don't even try. A dollop of almond butter on top contrasts nicely with carrot cake flavor and adds extra nutritious oomph to power your day of world domination.

Find more Soy-free recipes on Veganbaking.net
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Vegan Carrot Cake Muffin Recipe

1 cup non-dairy milk
1 ½ teaspoons apple cider vinegar

1 ¾ cups whole wheat flour      
½ cup all-purpose flour
1 teaspoon non-aluminum baking powder
1 teaspoon baking soda

1 ½ cups grated carrot (about 4)
¾ cup chopped pineapple, drained
¾ cup raisins
½ cup chopped walnuts

¾ cup + 2 Tablespoons sugar
½ cup vegetable oil
2 Tablespoons molasses
1 ½ teaspoons vanilla extract
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
½ teaspoon cardamom

1) Curdle the non-dairy milk

Preheat your oven to 325F (163C). In a small bowl, whisk together non-dairy milk and apple cider vinegar. Let sit for about 10 minutes so the non-dairy milk curdles.  

2) Whisk together the dry ingredients

In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda and set aside.

3) Add your carrots, pineapple, raisins and walnuts

Grate the carrots and add them to a small bowl. Add the chopped pineapple, raisins and walnuts.

4) Whisk together your flavor building ingredients

In another large mixing bowl whisk together the sugar, vegetable oil, vanilla extract, cinnamon, nutmeg, salt and cardamom. Now whisk in the non-dairy milk mixture from step 1.

5) Build your vegan muffin batter

Pour the wet ingredients into the bowl containing the dry ingredients and mix until just incorporated. Stir in the shredded carrots, pineapple, raisins and walnuts.

6) Bake to perfection

To make muffins

Line a muffin pan with cupcake liners.  Pour the batter into the muffin pan making sure the dough is filled up to the top of the pan and domed.  Bake for 25 to 30 minutes or until an inserted toothpick comes out clean.

To make bread

Pour the batter into a lightly oiled 8 x 4 inch loaf pan and bake for about 1 hour or until an inserted toothpick comes out clean.

This recipe makes 1 loaf or 6 to 8 Vegan Carrot Cake Muffins.

{loadposition aal-muffin-pan}
{loadposition article-end} ]]> Tue, 23 Feb 2010 13:44:49 +0000 519 2010-02-23 5 http://www.veganbaking.net/recipes/breads/enriched-breads/muffins/blueberry-beetnik-muffins-or-bread <![CDATA[Vegan Blueberry Beetnik Muffins or Bread]]> http://www.veganbaking.net/recipes/breads/enriched-breads/muffins/blueberry-beetnik-muffins-or-bread Vegan Blueberry Beetnik Muffins or Bread This Vegan Blueberry Beetnik Muffin recipe takes advantage of baked beets which harbor wonderful butter caramel flavors when their sugars caramelize. The vegan muffins are then complimented by the tartness of blueberries and just the right ratio of whole wheat flour and all-purpose flour. Lemon juice enhances flavor while allowing the beet purée to retain its vibrant reddish color during baking. This is because acids reduce the oxidation of plant-based compounds called anthocyanins, which are responsible for the red color in foods like beets and raspberries. {loadposition share}Vegan Blueberry Beetnik Muffins or Bread

This Vegan Blueberry Beetnik Muffin recipe takes advantage of baked beets which harbor wonderful butter caramel flavors when their sugars caramelize. The vegan muffins are then complimented by the tartness of blueberries and just the right ratio of whole wheat flour and all-purpose flour. Lemon juice enhances flavor while allowing the beet purée to retain its vibrant reddish color during baking. This is because acids reduce the oxidation of plant-based compounds called anthocyanins, which are responsible for the red color in foods like beets and raspberries.

Find more Blueberry recipes on Veganbaking.net

Vegan Blueberry Beetnik Muffins Recipe

1 ¼ cups beet puree (about 2 beets)

3 Tablespoons non-dairy milk
2 Tablespoons lemon juice

1 ¾ cups whole wheat flour
½ cup all-purpose flour
1 ½ teaspoons non-aluminum baking powder
½ teaspoon baking soda

½ cup vegetable oil
¾ cup sugar
1 ½ teaspoons vanilla extract
1 teaspoon salt

1 cup blueberries, fresh

1) Bake your beets

Preheat oven to 400F (204C). Chop 2 beets into 1 inch pieces and place them in a glass or ceramic casserole dish. Cover the dish with tin foil and poke about 6 small slits so steam can escape. Bake for 40 minutes. Puree in a food processor or blender until smooth. Measure out 1 ¼ cups and save the rest for future food projects. Reduce oven heat to 325F (163C).

Beets

2) Curdle your non-dairy milk

In a small bowl, whisk together the non-dairy milk and lemon juice. Set aside for about 10 minutes so the non-dairy milk curdles. 

3) Whisk together the dry ingredients

In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder and baking soda.

4) Whisk together the flavor building ingredients

In another large bowl whisk together the the non-dairy milk and lemon juice mixture, vegetable oil, sugar, vanilla extract, salt and the beet purée.

5) Build the batter

Add the wet ingredients to the bowl containing the dry ingredients and mix with a spoon until well incorporated. Due to moisture variations of the beets, more non-dairy milk or flour may need to be added to achieve the desired dough thickness. The dough should be very thick.

6) Bake to perfection

To make muffins

Line a muffin tin with cupcake liners. The blueberries will cause the muffins to stick to the tin if cupcake liners aren't used. Pour the batter into the muffin tin making sure the dough is filled up to the top of the pan and domed. Bake for 25 to 30 minutes or until an inserted toothpick comes out clean.

To make bread

Pour the batter into a lightly oiled 8 x 4 inch loaf pan and bake for about 1 hour or until an inserted toothpick comes out clean. This recipe makes about 1 loaf or 6 to 8 Vegan Blueberry Beetnik Muffins.

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{loadposition article-end} ]]> Sun, 09 Mar 2008 21:05:49 +0000 150 2008-03-09 3 http://www.veganbaking.net/recipes/breads/enriched-breads/muffins/english-muffins <![CDATA[Vegan English Muffins]]> http://www.veganbaking.net/recipes/breads/enriched-breads/muffins/english-muffins Vegan English MuffinsThis Vegan English Muffin recipe features just a touch of lemon juice and sugar to enhance its yeast-induced flavors. They're awesome fresh out of the toaster with a little Vegan Butter, jam or whatever your preferred muffin topping is. I've been known to use these as burger buns too. They're not loaded with preservatives and dough conditioners like their store-bought cousins but they'll still keep in the freezer stored in a plastic freezer bag for several months. {loadposition share}Vegan English Muffins

This Vegan English Muffin recipe features just a touch of lemon juice and sugar to enhance its yeast-induced flavors. They're awesome fresh out of the toaster with a little Vegan Butter, jam or whatever your preferred muffin topping is. I've been known to use these as burger buns too. They're not loaded with preservatives and dough conditioners like their store-bought cousins but they'll still keep in the freezer stored in a plastic freezer bag for several months.

Find more Low-sugar recipes on Veganbaking.net

Vegan English Muffin Recipe

¼ oz active dry yeast (1 packet)
1 cup very warm water (but not hot)

3 cups all-purpose flour

1 Tablespoon sugar
1 Tablespoon lemon juice
2 Tablespoons vegetable oil
1 teaspoon salt

1) Activate the yeast

Preheat your oven to 400F (204C). In a medium mixing bowl, whisk together the very warm water and the yeast for about a minute. Temperature is important because if the water is too hot, the yeast will die and if the water is too cool, the yeast won’t get activated. 

2) Aerate your flour

In a large mixing bowl, add the flour and whisk it for a few seconds to aerate it. 

3) Whisk together the flavor building ingredients then build the dough

In a small mixing bowl, whisk together the sugar, lemon juice, vegetable oil and salt. Quickly whisk this into the yeast water mixture, and add the contents of the bowl to the bowl containing the dry ingredients. Mix with a wooden spoon until just incorporated, then use your hands to knead the dough for no less than 5 minutes. It may be necessary to add a couple sprinkles of flour if the dough is too wet or a splash of water if the dough is too dry but be extremely careful to not add too much. If your bowl is big enough you can knead the dough inside the bowl.  If your bowl is too small, knead the dough on a clean, lightly floured surface.

4) Allow the dough to rise

Place the dough ball back inside the large mixing bowl, cover with a plastic grocery bag, and let it sit on top of the oven for 45 minutes or until the dough doubles in size. After the dough doubles in size, place it on a clean, lightly floured surface and pat the dough into a ½ inch thick circle.

5) Cut the vegan biscuits to size then bake to perfection

Use a 3 inch biscuit cutter or a mug to cut the dough into english muffins. Place the muffins on a non-stick or lightly oiled baking sheet. Depress the center of each muffin with your thumb so they will not dome when baking. Bake for 10 minutes or until golden brown. This recipe makes about 10 Vegan English Muffins.

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{loadposition article-end} ]]> Mon, 03 Mar 2008 06:34:57 +0000 119 2008-03-03 http://www.veganbaking.net/recipes/breads/enriched-breads/muffins/zucchini-pineapple-muffins-or-bread <![CDATA[Vegan Zucchini Pineapple Muffins or Bread]]> http://www.veganbaking.net/recipes/breads/enriched-breads/muffins/zucchini-pineapple-muffins-or-bread Vegan Zucchini Pineapple Muffins or BreadThe subtle buttery flavor of zucchini and intensely sweet flavors of pineapple collide with delicious chaos in this Vegan Zucchini Pineapple Muffin recipe. Flavors are further enhanced by the addition of vanilla extract, cinnamon and nutmeg. Just the right ratio of whole wheat flour and all-purpose flour is used to give these vegan muffins the optimum level of fluffiness.
{loadposition share}Vegan Zucchini Pineapple Muffins or Bread

The subtle buttery flavor of zucchini and intensely sweet flavors of pineapple collide with delicious chaos in this Vegan Zucchini Pineapple Muffin recipe. Flavors are further enhanced by the addition of vanilla extract, cinnamon and nutmeg. Just the right ratio of whole wheat flour and all-purpose flour is used to give these vegan muffins the optimum level of fluffiness.

Find more Nut-free recipes on Veganbaking.net
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Vegan Zucchini Pineapple Muffin Recipe

3 Tablespoons water
1 Tablespoon golden flax meal

1 cup + 1 Tablespoon non-dairy milk
1 ½ teaspoons apple cider vinegar

1 ¼ cups whole wheat flour
1 cup all-purpose flour
1 teaspoon non-aluminum baking powder
1 teaspoon baking soda

1 ½ cups grated zucchini (about one or two)
¾ cup chopped pineapple, drained

¾ cup + 3 Tablespoons sugar
½ cup vegetable oil
1 ½ teaspoons vanilla extract
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt

1) Whisk together the flax meal mixture

Preheat your oven to 325F (163C). In a small bowl, whisk together the water and the flax meal. Allow it to sit for about 10 minutes so the mixture gets goopy.

2) Curdle the non-dairy milk

In a medium bowl, whisk together non-dairy milk and apple cider vinegar. Let sit for about 10 minutes so the non-dairy milk curdles.

3) Whisk together the dry ingredients

In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder and baking soda. 

4) Prepare the zucchini and pineapple

Grate the zucchini and add to a small bowl. Add the chopped pineapple. 

5) Whisk together the flavor building ingredients

In another large mixing bowl whisk together the sugar, vegetable oil, vanilla extract, cinnamon, nutmeg and salt. Now whisk in the flax meal mixture and the non-dairy milk mixture from step 1.

6) Whisk the batter together then stir in the zucchini and pineapple

Pour the wet ingredients into the bowl containing the dry ingredients and mix until just incorporated. Stir in the zucchini and the pineapple.  

7) Bake to perfection

To make muffins

Line a muffin pan with cupcake liners. Pour the batter into the muffin pan making sure the dough is filled up to the top of the pan and domed. Bake for 25 to 30 minutes or until an inserted toothpick comes out clean.

To make bread

Pour the batter into a lightly oiled 8 x 4 inch loaf pan and bake for about 1 hour or until an inserted toothpick comes out clean.

This recipe makes one loaf or 6 to 8 Vegan Zucchini Pineapple Muffins.

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{loadposition article-end} ]]> Mon, 03 Mar 2008 06:08:12 +0000 103 2008-03-03 4 http://www.veganbaking.net/recipes/breads/enriched-breads/muffins/pumpkin-spice-muffins-or-bread <![CDATA[Vegan Pumpkin Spice Muffins or Bread]]> http://www.veganbaking.net/recipes/breads/enriched-breads/muffins/pumpkin-spice-muffins-or-bread Vegan Pumpkin Spice MuffinsThis Vegan Pumpkin Spice Muffin recipe has a wonderful warm, buttery flavor that is enhanced by barley malt syrup, lemon juice, cinnamon, ginger and a touch of cloves. Pecans add flavor complexity and a delightful crunch. These vegan muffins are equally good with baked sweet potato purée substituted for the pumpkin as well. {loadposition share}Vegan Pumpkin Spice Muffins

This Pumpkin Spice Muffin recipe has a wonderful warm, buttery flavor that is enhanced by barley malt syrup, lemon juice, cinnamon, ginger and a touch of cloves. Pecans add flavor complexity and a delightful crunch. These vegan muffins are equally good with baked sweet potato purée substituted for the pumpkin as well.

Find more Pumpkin recipes on Veganbaking.net
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Vegan Pumpkin Spice Muffin Recipe

3 Tablespoons water
1 Tablespoon golden flax meal

2 Tablespoons non-dairy milk
1 teaspoon apple cider vinegar

1 ¼ cups whole wheat flour
1 cup all-purpose flour
1 teaspoon non-aluminum baking powder
1 teaspoon baking soda

1 cup pumpkin purée
1 cup sugar
½ cup vegetable oil
¼ cup barley malt syrup
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon lemon juice
½ teaspoon ginger
¼ teaspoon cloves

½ cup chopped pecans or walnuts

1) Prepare the flax mixture and curdled non-dairy milk

Preheat your oven to 325F (163C). In a small bowl whisk together the water and golden flax meal. In another small bowl whisk together the non-dairy milk and apple cider vinegar. Set aside.

2) Whisk together the dry ingredients

In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder and baking soda.  

3) Whisk together the flavor building ingredients

In another large mixing bowl whisk together the pumpkin puree, sugar, vegetable oil, barley malt syrup, salt, cinnamon, lemon juice, ginger and cloves. Whisk in the flax meal slurry and the non-dairy milk apple cider mixture.        

4) Build the batter

Pour the wet ingredients into the bowl containing the dry ingredients and mix until just incorporated. Due to the varying moisture of the pumpkin puree, you may need to add a small amount of non-dairy milk or flour for optimum dough thickness. Keep in mind that this dough is supposed to be on the thick side. Stir in the chopped pecans or walnuts.

5) Bake to perfection

To make muffins

Line a muffin pan with cupcake liners. Pour the batter into the muffin pan making sure the dough is filled up to the top of the pan and domed. Bake for 25 to 30 minutes or until an inserted toothpick comes out clean.

To make bread

Pour the batter into a lightly oiled 8 x 4 inch loaf pan and bake for about 1 hour or until an inserted toothpick comes out clean.

This recipe makes one loaf or 6 to 8 Vegan Pumpkin Spice Muffins.

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{loadposition article-end} ]]> Mon, 03 Mar 2008 06:06:01 +0000 102 2008-03-03 5 http://www.veganbaking.net/recipes/breads/enriched-breads/muffins/orange-cranberry-muffins-or-bread <![CDATA[Vegan Orange Cranberry Muffins or Bread]]> http://www.veganbaking.net/recipes/breads/enriched-breads/muffins/orange-cranberry-muffins-or-bread Vegan Orange Cranberry Muffins or Bread Orange chunks and dried cranberries make a perfect combination of sweet, tart flavors in this Vegan Orange Cranberry Muffin recipe. Lemon zest further unifies the orange and cranberry and just the right amount of vanilla extract ties it all together.
{loadposition share}Vegan Orange Cranberry Muffins or Bread

Orange chunks and dried cranberries make a perfect combination of sweet, tart flavors in this Vegan Orange Cranberry Muffin recipe. Lemon zest further unifies the orange and cranberry and just the right amount of vanilla extract ties it all together.

Find more Orange recipes on Veganbaking.net

Vegan Orange Cranberry Muffin Recipe

2 cups orange juice freshly squeezed and unfiltered from about 4 medium size oranges
¾ cup + 2 Tablespoons sugar
½ cup vegetable oil
1 teaspoon lemon juice
1 teaspoon lemon zest
½  teaspoon vanilla extract
½ teaspoon salt

2 cups all-purpose flour
1 ¼ cup whole wheat flour
1 teaspoon baking powder
¾ teaspoon non-aluminum baking soda

¾ cup dried cranberries

1) Whisk together the flavor building ingredients

Preheat oven to 325F (163C). In a medium mixing bowl, whisk together the orange juice, sugar, vegetable oil, lemon juice, lemon zest, vanilla extract and salt.

2) Whisk together the dry ingredients

In a large mixing bowl whisk together the all-purpose flour, whole wheat flour, baking powder and baking soda.

3) Mix the batter and stir in the cranberries

Pour the wet ingredients into the bowl containing the dry ingredients and mix until just incorporated. Stir in the dried cranberries.

4) Bake the vegan muffins to perfection

To make muffins

Line a muffin pan with cupcake liners. Pour the batter into the muffin pan making sure the dough is filled up to the top of the pan and domed. Bake for 25 to 30 minutes or until an inserted toothpick comes out clean.

To make bread

Pour the batter into a lightly oiled 8 x 4 inch loaf pan and bake for about 1 hour or until an inserted toothpick comes out clean.

Store in a covered container or plastic freezer bag in the refrigerator for up to 1 week or the freezer for up to 6 months. This recipe makes one loaf or 6 to 8 Vegan Orange Cranberry Muffins.

{loadposition aal-muffin-pan}
{loadposition article-end} ]]> Mon, 03 Mar 2008 06:04:30 +0000 101 2008-03-03 3 http://www.veganbaking.net/recipes/breads/enriched-breads/muffins/ginger-pear-muffins-or-bread <![CDATA[Vegan Ginger Pear Muffins or Bread]]> http://www.veganbaking.net/recipes/breads/enriched-breads/muffins/ginger-pear-muffins-or-bread Vegan Ginger Pear MuffinsPear chunks, pear purée and ginger come together to compliment each other in this tasty Vegan Ginger Pear Muffin recipe. Lemon juice, cinnamon and nutmeg further unify flavors and a touch of vanilla extract brings it all together.
{loadposition share}Vegan Ginger Pear Muffins

Pear chunks, pear purée and ginger come together to compliment each other in this tasty Vegan Ginger Pear Muffin recipe. Lemon juice, cinnamon and nutmeg further unify flavors and a touch of vanilla extract brings it all together.

Find more Ginger recipes on Veganbaking.net

Vegan Ginger Pear Muffin Recipe

1 ¼ cups pear puree (about 2 ½ medium sized pears)
¾ cup sugar
½ cup vegetable oil
2 Tablespoons non-dairy milk
1 Tablespoon ginger
1 teaspoon lemon juice
1 teaspoon salt
3 Tablespoons Egg Replacer Powder

1 cup diced pear, peeled (about 1 medium sized pear)
1 teaspoon sugar
½ teaspoon cinnamon
½ teaspoon nutmeg

1 ¼ cups whole wheat flour
1 cup all-purpose flour
1 teaspoon non-aluminum baking powder
1 teaspoon baking soda

1) Prepare the pear purée and blend it with the flavor building ingredients

Preheat oven to 325F (163C). Peel and core about 2 ½ medium sized pears and blend or process into 1 ¼ cup of pear purée. After 1 ¼ cup of puree has been measured, save the excess for another use before adding the measured amount back to the food processor or blender. Add the sugar, vegetable oil, non-dairy milk, ginger, lemon juice and salt and process until smooth. Add the Eggless Binder Powder and and process until smooth.    

2) Prepare the spiced, diced pears

In a small bowl, hand mix together 1 cup diced pear with 1 teaspoon sugar, ½ teaspoon cinnamon and ½ teaspoon nutmeg. Stir this with a spoon, making sure all the diced pear pieces are evenly covered. Set aside.

3) Whisk together the dry ingredients

In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder and baking soda.  

4) Mix the batter

Pour the wet ingredients into the bowl containing the dry ingredients and mix until just incorporated. Stir the diced pear mixture into the dough.

5) Bake to perfection

To make muffins

Line a muffin pan with cupcake liners.  Pour the batter into the muffin pan making sure the dough is filled up to the top of the pan and domed. Bake for 25 to 30 minutes or until an inserted toothpick comes out clean.

To make bread

Pour the dough mixture into a lightly oiled loaf pan and bake for about 1 hour or until an inserted toothpick comes out clean.

Store in a covered container or plastic freezer bag in the refrigerator for up to 1 week or the freezer for up to 6 months. This recipe makes one loaf or 6 to 8 Vegan Ginger Pear Muffins.

{loadposition aal-muffin-pan}
{loadposition article-end} ]]> Mon, 03 Mar 2008 06:01:52 +0000 99 2008-03-03 5 http://www.veganbaking.net/recipes/breads/enriched-breads/muffins/date-spice-muffins-or-bread <![CDATA[Vegan Date Spice Muffins or Bread | Fruit Sweetened]]> http://www.veganbaking.net/recipes/breads/enriched-breads/muffins/date-spice-muffins-or-bread Vegan Date Spice MuffinsThis 100% fruit sweetened Vegan Date Spice Muffin recipe features the satisfying malty flavor of medjool dates puréed with cinnamon, ginger and a touch of vanilla extract. These vegan muffins also feature pecans and raisins for an irresistibly earthy flavor complexity and texture.
{loadposition share}Vegan Date Spice Muffins

This 100% fruit sweetened Vegan Date Spice Muffin recipe features the satisfying malty flavor of medjool dates puréed with cinnamon, ginger and a touch of vanilla extract. These vegan muffins also feature pecans and raisins for an irresistibly earthy flavor complexity and texture.

Find more Fruit-sweetened recipes on Veganbaking.net

Vegan Date Spice Muffin Recipe

1 ¾ cups + 1 Tablespoon non-dairy milk
1 ½ teaspoons apple cider vinegar

1 ½ cups whole wheat flour
½ cup + 2 Tablespoons all-purpose flour
1 teaspoon non-aluminum baking powder
1 teaspoon baking soda

1 ¼ cups pitted medjool dates (about 20), pitted and quartered
½ cup vegetable oil
1 ½ teaspoons cinnamon
1 ½ teaspoons ginger
1 teaspoon salt
1 ½ teaspoons vanilla extract

¾ cup chopped pecans
¾ cup chopped raisins

1) Curdle the non-dairy milk

Preheat your oven to 325F (163C). In a medium bowl, whisk together non-dairy milk and apple cider vinegar. Let it sit for about 10 minutes so the non-dairy milk curdles.  

2) Whisk together the dry ingredients

In a large mixing bowl, whisk together whole wheat flour, all-purpose flour, baking powder and baking soda. 

3) Blend together the flavor building ingredients

In a food processor or blender, add the dates, vegetable oil, cinnamon, ginger, salt and vanilla extract. Add the non-dairy milk and apple cider vinegar mixture and process until smooth. If you're using a blender, you may have to process this in two separate batches. 

4) Build the batter and stir in the pecans and raisins

Add the ingredients from the food processor or blender to the bowl containing the dry ingredients in step 2. Mix until just incorporated then stir in the pecans and raisins.

5) Bake to perfection

To make muffins

Line a muffin pan with cupcake liners. Pour the batter into the muffin pan making sure the dough is filled up to the top of the pan and domed. Bake for 25 to 30 minutes or until an inserted toothpick comes out clean.

To make bread

Pour the batter into a lightly oiled 8 x 4 inch loaf pan and bake for about 1 hour or until an inserted toothpick comes out clean.

Store in a covered container or plastic freezer bag in the refrigerator for up to 1 week or the freezer for up to 6 months. This recipe makes 1 loaf or 6 to 8 Vegan Date Spice Muffins.

{loadposition aal-muffin-pan}
{loadposition article-end} ]]> Mon, 03 Mar 2008 05:57:43 +0000 98 2008-03-03 5 http://www.veganbaking.net/recipes/breads/enriched-breads/muffins/carrot-bran-muffins-or-bread <![CDATA[Vegan Carrot Bran Muffins or Bread]]> http://www.veganbaking.net/recipes/breads/enriched-breads/muffins/carrot-bran-muffins-or-bread Vegan Carrot Bran Muffins or Bread This Vegan Carrot Bran Muffin recipe features carrots which lend sweet, buttery notes. These flavors are further enhanced by just the right amount of molasses and your choice of wheat germ, wheat bran or oat bran. Raisins are added for additional sweetness and flavor depth and a touch of vanilla extract ties the flavors together into a dense and hearty muffin. {loadposition share}Vegan Carrot Bran Muffins or Bread

This Vegan Carrot Bran Muffin recipe features carrots which lend sweet, buttery notes. These flavors are further enhanced by just the right amount of molasses and your choice of wheat germ, wheat bran or oat bran. Raisins are added for additional sweetness and flavor depth and a touch of vanilla extract ties the flavors together into a dense and hearty muffin.

Find more Healthy recipes on Veganbaking.net

Vegan Carrot Bran Muffin Recipe

¾ cup non-dairy milk
2 Tablespoons Egg Replacer Powder
1 teaspoon apple cider vinegar

1 cup whole wheat flour
½ cup all-purpose flour
1 ½ cups wheat germ, wheat bran or oat bran
1 ½ teaspoons baking powder
½ teaspoon baking soda

1 ½ cups shredded carrot (about 3 medium sized carrots)
½ cup sugar
½ cup vegetable oil
3 Tablespoons molasses
1 teaspoon vanilla extract
1 teaspoon salt

1 cup raisins

1) Curdle your non-dairy milk

Preheat your oven to 325F (163C). In a medium bowl, whisk together non-dairy milk, Eggless Binder Powder and apple cider vinegar. Let it sit for about 10 minutes so the non-dairy milk curdles.

2) Whisk together the dry ingredients

In a large mixing bowl whisk together the whole wheat flour, wheat germ, wheat bran or oat bran, baking powder and baking soda. 

3) Prepare your carrots

Shred the carrots and set aside. 

4) Whisk together the flavor building ingredients

In a medium size mixing bowl, whisk together the shredded carrots, sugar, vegetable oil, molasses, vanilla extract and salt.  Whisk in the non-dairy milk, Eggless Binder Powder and apple cider vinegar mixture.

5) Build the batter

Pour the wet ingredients into the bowl containing the dry ingredients and mix until just incorporated. Stir in the raisins.

6) Bake to perfection

To make muffins

Line a muffin pan with cupcake liners.  Pour the batter into the muffin pan making sure the dough is filled up to the top of the pan and domed.  Bake for 25 to 30 minutes or until an inserted toothpick comes out clean.

To make bread

Pour the batter into a lightly oiled 8 x 4 inch loaf pan and bake for about 1 hour or until an inserted toothpick comes out clean.

Store in a covered container or plastic freezer bag in the refrigerator for up to 1 week or the freezer for up to 6 months. This recipe makes 1 loaf or 6 to 8 muffins of Vegan Carrot Bran Muffins.

{loadposition aal-muffin-pan}
{loadposition article-end} ]]> Mon, 03 Mar 2008 05:45:41 +0000 96 2008-03-03 5 http://www.veganbaking.net/recipes/breads/enriched-breads/muffins/hearty-breakfast-muffins-or-bread <![CDATA[Hearty Vegan Breakfast Muffins or Bread | Fruit Sweetened]]> http://www.veganbaking.net/recipes/breads/enriched-breads/muffins/hearty-breakfast-muffins-or-bread Hearty Vegan Breakfast MuffinsThis Hearty Vegan Breakfast Muffin recipe was created because I wanted a healthy, hearty vegan muffin that provided good energy for the first meal of the day without giving me a mega-dose of sugar like most other muffins often do. These fruit sweetened muffins contain no refined sugar, more protein, complex carbs and fiber than most other muffins because they feature ingredients like dates, raisins, walnuts, rolled oats, hemp protein powder or soy flour, maple syrup and molasses. These ingredients lend a delightfully complex taste and contribute to a dense hearty texture. They're easy to make and provide about one week of breakfasts. Try them topped with almond butter. {loadposition share}Hearty Vegan Breakfast Muffins

This Hearty Vegan Breakfast Muffin recipe was created because I wanted a healthy, hearty vegan muffin that provided good energy for the first meal of the day without giving me a mega-dose of sugar like most other muffins often do. These fruit sweetened muffins contain no refined sugar, more protein, complex carbs and fiber than most other muffins because they feature ingredients like dates, raisins, walnuts, rolled oats, hemp protein powder or soy flour, maple syrup and molasses. These ingredients lend a delightfully complex taste and contribute to a dense hearty texture. They're easy to make and provide about one week of breakfasts. Try them topped with almond butter.

Find more Fruit-sweetened recipes on Veganbaking.net
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Hearty Vegan Breakfast Muffins Recipe

1 cup + 1 Tablespoon non-dairy milk
2 Tablespoons golden flax meal
1 teaspoon apple cider vinegar

½ cup chopped walnuts or pecans (¼ inch pieces)
½ cup chopped dates or figs (¼ inch pieces)
½ cup raisins
1 Tablespoon finely chopped ginger

1 ¼ cups whole wheat flour
1 cup rolled oats
½ cup hemp protein powder or soy flour
1 ½ teaspoons baking powder
½ teaspoon baking soda

½ cup vegetable oil
¼ cup brown maple syrup
1 Tablespoon molasses
1 ½ teaspoons vanilla extract
¼ teaspoon salt

1) Curdle the non-dairy milk

Preheat oven to 325F (163C). In a medium bowl whisk together the non-dairy milk, golden flax meal and apple cider vinegar. Let it sit for about 10 minutes so the non-dairy milk curdles. 

2) Chop the nuts, fruit and ginger

Chop the walnuts or pecans, dates or figs and ginger. Add them, along with the raisins, to a small bowl and set aside.

Hearty Vegan Breakfast Muffins Ingredients

3) Whisk together the dry ingredients

In a large mixing bowl whisk together the whole wheat flour, oats, hemp protein powder or soy flour, baking powder and baking soda. 

4) Whisk together the flavor building ingredients

In another large mixing bowl whisk together the vegetable oil, maple syrup, molasses, vanilla extract and salt. Now whisk in the non-dairy milk and flax mixture from Step 1. 

5) Mix the dough

Pour the wet ingredients into the bowl containing the dry ingredients and mix until just incorporated. Stir in the chopped walnuts or pecans, dates or figs, raisins and ginger.

6) Bake to perfection

To make muffins

Line a muffin pan with cupcake liners.  Pour the batter into the muffin pan making sure the dough is filled up to the top of the pan and domed. These muffins are extremely dense and don't rise much during baking so don't be afraid to really dome the batter. Bake for 25 to 30 minutes or until an inserted toothpick comes out clean.

To make bread

Pour the batter into a lightly oiled 8 x 4 inch loaf pan and bake for about 1 hour or until an inserted toothpick comes out clean.

Store in a covered container or plastic freezer bag in the refrigerator for up to 1 week or the freezer for up to 6 months. This recipe makes one loaf or 6 to 8 Hearty Vegan Breakfast Muffins

{loadposition aal-muffin-pan}
{loadposition article-end} ]]> Mon, 03 Mar 2008 05:41:09 +0000 94 2008-03-03 5 http://www.veganbaking.net/recipes/breads/enriched-breads/muffins/blueberry-muffins-or-bread <![CDATA[Vegan Blueberry Muffins or Bread]]> http://www.veganbaking.net/recipes/breads/enriched-breads/muffins/blueberry-muffins-or-bread Vegan Blueberry MuffinsThese Vegan Blueberry Muffins feature a buttery flavor and smooth texture thanks to the combined efforts of non-dairy milk, lemon juice and lemon extract. This compliments the tartness of the blueberries, making a delectable snack for breakfast or any other occasion. The combination of lemon juice and lemon extract in this recipe is so the lemon flavor can be brought up to tasty levels without excessive acidity, which in large amounts can negatively affect gluten's ability to bind. {loadposition share}Vegan Blueberry Muffins

These Vegan Blueberry Muffins feature a buttery flavor and smooth texture thanks to the combined efforts of non-dairy milk, lemon juice and lemon extract. This compliments the tartness of the blueberries, making a delectable snack for breakfast or any other occasion. The combination of lemon juice and lemon extract in this recipe is so the lemon flavor can be brought up to tasty levels without excessive acidity, which in large amounts can negatively affect gluten's ability to bind.

Find more Blueberry recipes on Veganbaking.net

Vegan Blueberry Muffin Recipe

1 cup + 2 Tablespoons non-dairy milk
2 Tablespoons lemon juice
1 Tablespoon golden flax meal

1 ½ cups + 2 Tablespoons all-purpose flour
1 ¼ cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda

¾ cup + 2 Tablespoons sugar
½ cup Regular Vegan Butter or margarine, melted (1 stick)
1 teaspoon vanilla extract
1 teaspoon lemon extract
¾ teaspoon salt
¼ teaspoon cinnamon

1 ½ cups fresh blueberries

1) Curdle your non-dairy milk

Preheat oven to 325F (163C). If you're using this recipe for muffins, line a muffin tin with cupcake liners so the muffins don't stick to the tin and can be removed easily. In a medium bowl, whisk together non-dairy milk, lemon juice and golden flax meal. Let it sit for about 10 minutes so the mixture slightly curdles and thickens.

2) Whisk together the dry ingredients

In a large mixing bowl whisk together the all-purpose flour, whole wheat flour, baking powder and baking soda. 

3) Whisk together the flavor building ingredients

In another large mixing bowl whisk together the sugar, Vegan Butter, vanilla extract, lemon extract, salt and cinnamon. Now whisk in the non-diary milk and lemon juice mixture from Step 1.

4) Build the batter and add the blueberries

Pour the wet ingredients into the bowl containing the dry ingredients and mix until just incorporated. The mixture may seem really thick. This is normal because the blueberries will excrete lots of moisture while baking. Stir in the blueberries.  

5) Bake to perfection

To make muffins

Line a muffin pan with cupcake liners. Pour the batter into the muffin pan making sure the dough is filled up to the top of the pan and domed. Bake for 35 to 40 minutes or until an inserted toothpick comes out clean.

To make bread

Pour the batter into a lightly oiled 8 x 4 inch loaf pan and bake for about 1 hour and 10 minutes or until an inserted toothpick comes out clean.

Store in a covered container or plastic freezer bag in the refrigerator for up to 1 week or the freezer for up to 6 months. This recipe makes 1 loaf or 6 to 8 Vegan Blueberry Muffins.

{loadposition aal-muffin-pan}
{loadposition article-end} ]]> Mon, 03 Mar 2008 05:39:32 +0000 93 2008-03-03 4 http://www.veganbaking.net/recipes/breads/enriched-breads/muffins/banana-walnut-muffins-or-bread <![CDATA[Vegan Banana Walnut Muffins or Bread]]> http://www.veganbaking.net/recipes/breads/enriched-breads/muffins/banana-walnut-muffins-or-bread Vegan Banana Walnut MuffinsThere's something about bananas and walnuts that just makes a perfect quick bread. This Vegan Banana Walnut Muffin recipe delivers it to your tastebuds thanks to the help of cinnamon, nutmeg a touch of vanilla extract. A slice of these vegan muffins topped with almond butter is a great thing. {loadposition share}Vegan Banana Walnut Muffins

There's something about bananas and walnuts that just makes a perfect quick bread. This Vegan Banana Walnut Muffin recipe delivers it to your tastebuds thanks to the help of cinnamon, nutmeg a touch of vanilla extract. A slice of these vegan muffins topped with almond butter is a great thing.

Find more Banana recipes on Veganbaking.net

Vegan Banana Walnut Muffin Recipe

½ cup non-dairy milk
1 teaspoon apple cider vinegar

2 ¼ cups whole wheat flour
1 ½ teaspoon non-aluminum baking powder
½ teaspoon baking soda

1 ¼ cups mashed over ripe bananas (about 3 ½ bananas)
1 cup sugar
½ cup vegetable oil
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1 ½ teaspoons vanilla extract

½ cup chopped walnuts
½ cup chocolate chips (optional)

1) Curdle the non-dairy milk

Preheat your oven to 325F (163C). In a medium bowl, whisk together the non-dairy milk and apple cider vinegar. Let sit for 10 minutes so the non-dairy milk curdles.  

2) Whisk together the dry ingredients

In a large mixing bowl whisk together the whole wheat flour, baking powder and baking soda.  

3) Mash your bananas and whisk in the flavor building ingredients

Mash enough bananas to make 1 ¼ cups and add this to a separate large mixing bowl. Whisk in the non-dairy milk and apple cider mixture, sugar, vegetable oil, cinnamon, nutmeg, salt and vanilla extract.  

4) Mix the batter

Pour the wet ingredients into the bowl containing the dry ingredients and mix until just incorporated. Due to the moisture variations of bananas, more water or flour may need to be added to achieve the desired dough thickness. Stir in the walnuts and chocolate chips if desired.   

5) Bake to perfection

To make muffins

Line a muffin pan with cupcake liners. Pour the batter into the muffin pan making sure the dough is filled up to the top of the pan and domed. Bake for 25 to 30 minutes or until an inserted toothpick comes out clean. 

To make bread

Pour the batter into a lightly oiled 8 x 4 inch loaf pan and bake for about 1 hour or until an inserted toothpick comes out clean.

Store in a covered container or plastic freezer bag in the refrigerator for up to 1 week or the freezer for up to 6 months. This recipe makes 1 loaf or 6 to 8 Vegan Banana Walnut Muffins.

{loadposition aal-muffin-pan}
{loadposition article-end} ]]> Mon, 03 Mar 2008 05:37:22 +0000 92 2008-03-03 5 http://www.veganbaking.net/recipes/breads/enriched-breads/muffins/apple-pecan-muffins-or-bread <![CDATA[Vegan Apple Pecan Muffins or Bread]]> http://www.veganbaking.net/recipes/breads/enriched-breads/muffins/apple-pecan-muffins-or-bread Vegan Apple Pecan MuffinsThis Vegan Apple Pecan Muffin recipe has a wonderful apple notes enhanced by maple syrup, lemon juice, allspice and cinnamon. The addition of pecans adds a welcome flavor and texture contrast and a touch of unrefined coconut oil makes you not miss the fact that they don’t contain any butter. Using tart apples like Granny Smith is preferred for maximum apple flavor. {loadposition share}Vegan Apple Pecan Muffins or Bread

This vegan Apple Pecan Muffin recipe has a wonderful apple notes enhanced by maple syrup, lemon juice, allspice and cinnamon. The addition of pecans adds a welcome flavor and texture contrast and a touch of unrefined coconut oil makes you not miss the fact that they don’t contain any butter. Using tart apples like Granny Smith is preferred for maximum apple flavor.

Find more Apple recipes on Veganbaking.net

Vegan Apple Pecan Muffin Recipe

2 medium size tart apples, cored and sliced into quarters
½ cup maple syrup
2 Tablespoons golden flax meal
2 teaspoons lemon juice
 
6 Tablespoons canola, light olive oil or rice bran oil
¼ cup sugar
2 Tablespoons unrefined coconut oil
1 teaspoon salt
1 teaspoon allspice
1 teaspoon cinnamon
½ teaspoon ginger
 
½ medium sized apple, peeled, cored and chopped into ¼ inch cubes
¾ cup pecans, chopped
 
1 ¼ cups whole wheat flour
1 cup all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon baking powder

1) Process the 2 apples with the flax meal

Preheat oven to 350F (177C). Process the 2 apples, maple syrup, flax meal and lemon juice in a food processor or blender until smooth. Transfer the mixture to a medium bowl and let it sit for about 10 minutes so the mixture thickens. 

2) Whisk in the flavor building ingredients

Whisk in the canola oil, sugar, coconut oil, salt, allspice, cinnamon and ginger. Set aside.

3) Prepare the half apple and pecans

Peel, core and chop the half of the medium size apple and the pecans. Set aside.

4) Whisk together the dry ingredients

In a large mixing bowl whisk together the whole wheat flour, all-purpose flour, baking soda and baking powder.  

5) Mix the batter

Pour the wet ingredients into the bowl containing the dry ingredients and mix until just incorporated. Stir in the chopped apple and the pecans.  

6) Bake the vegan muffins to perfection

To make muffins

Line a muffin pan with cupcake liners. Pour the batter into the muffin pan making sure the dough is filled up to the top of the pan and domed. Sprinkle sugar and cinnamon over the top of the muffins until completely covered. This will caramelize while the loaf is baking, making a great crust. Bake for 25 to 30 minutes or until an inserted toothpick comes out clean.

To make bread

Pour the batter into a lightly oiled 8 x 4 inch loaf pan and sprinkle sugar and cinnamon over the top of the loaf until completely covered. This will caramelize while the loaf is baking, making a great crust. Bake for about 1 hour or until an inserted toothpick comes out clean.

Store in a covered container or plastic freezer bag in the refrigerator for up to 1 week or the freezer for up to 6 months. This recipe makes 1 loaf or 6 to 8 Vegan Apple Pecan Muffins.

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{loadposition article-end} ]]> Mon, 03 Mar 2008 05:35:29 +0000 91 2008-03-03