Thursday, 15 January 2009

Its been a while since I posted one for you,

so have a muffin recipe today!

I'm still churning them out, just not always sharing.

I posted the picture of this one on my sidebar a while back, but never actually posted the recipe.

I thought that as it is an Australian themed muffin, and as Australia Day is coming up at the end of the month (January 26th) I'd share the recipe now. So if anyone would like to bring Vegan Muffins to their Australia Day Party - here we have the Lamington Muffin!
Lamingtons are a traditional Australasian treat. Both New Zealand and Australia claim them as their own, but I call dibs on these muffins! Usually made from sponge cake these are heavier and healthier than the originals while still capturing the essence of the treat.

Lamington Muffins
Makes 12

½ C Soft Tofu
½ C Soy Yogurt
½ C plain Soy Milk
¼ C unsweetened Applesauce
1 t Vanilla Extract

2 C Plain Flour
¼ C Cornstarch
½ C toasted Coconut
1 C Sugar
2 t Baking Soda
1 T Baking Powder
1 t Salt

1 recipe Chocolate and Coconut Coating - below


Preheat oven to 350F and prepare your muffin tins.

In a food processor (or blender) blend the tofu, yogurt, applesauce, soymilk and vanilla until smooth and creamy.

In a large bowl whisk together the remaining ingredients. Add the liquid ingredients and mix until just combined.

Spoon mix into muffin tins and bake for 20 - 25 minutes until tests done.

Allow to cool briefly (2 - 3 minutes or so) and remove from tins.

While muffins are still warm, but cool enough to handle, coat with the chocolate topping.
Invert each muffin into the bowl so that the top only is covered. Allow to stay in the coating for 1 – 2 minutes, not so long that is gets soft and risks falling off, but long enough that the coating seeps in a little.

After coating in chocolate dip into the coconut, again just the top of the muffin.

Place on cooling rack to completely cool.


Chocolate and Coconut Coating
1 ½ T Cocoa Powder
¼ C Boiling Water
1 ½ T Oil
¼ t Vanilla Extract
1 ½ C Icing Sugar

1 – 1 ½ C Coconut *

Mix all the topping ingredients in order stated (except coconut) together in a small, deep bowl. Place coconut in a separate small deep bowl.

* as a variation try toasting this coconut too. Non traditional for Lamingtons, but this is non traditional anyway!

2 comments:

a vegan about town said...

OH LAMINGTONS. I've not tried to make lamingtons since going vegan, HMMM.

Chris said...

Lamington muffins?! Heaven-sent! I've never been to Australia, but I've had my fair share of Lamingtons before (my waistline is evidence) and I like mine with a nearly overwhelming amount of chocolate. Perhaps some carob powder in the muffin batter would do the trick :P

Also, great blog! The frequency and quality of your posts is certainly remarkable.