I made 5 muffins recipes from this book - not a huge number I know but I am trying to limit the amount of baking I do these days. I found all the recipes easy to follow, with simple steps and they are well laid out. I had a small issue with one of them but it was an easy fix (and more on that later). The recipes I chose had easy to find ingredients (most already in my kitchen). The only negative thing I found with the recipes on offer (for me and where I live - it may not apply to you) is that a large number of them used vegan yogurt, and for me this is a special trip to buy. Not a big negative by any stretch, and if I wanted to make one of those recipes I could have easily make a thick buttermilk, or blended silken tofu, sub.
Recommended? if you're a muffin fan - for sure!
The recipes I made - in page number order, as always -
Page 27 Cranberry Orange Muffins
I subbed Hazelnuts as I didn;t have Walnuts or Pecans. These were lovely muffins. Burst of bright tartness from the cranberries went well with the orange and texturally different nuts.
Page 40 Gingerbread Muffins
Would be lovely around the holidays for breakfast these ones. Not super spiced, but nicely warming. Great with coffee.
mmmm. Chocolate with chocolate and chocolate...... need I say more??
A favourite combination of R's so I had to make them for her. Enjoyed? but of course. Nice fruity balance.
Like carrot cake, but not as pretty! You could make some cream cheese frosting if you wanted to make them a little more cake like.
Page 157 Rum and Coconut Muffins
This one I did have to add a bit more liquid to get a muffin like batter, but all worked out in the end and these tasted so very good!
Dark Chocolate Muffins (page 42)
Makes 12 muffins
A double dose of decadent chocolate renders these muffins irresistible. They're amazing plain, but try them with a spread of peanut butter or raspberry jam, too.
• Preheat oven to 350°F (180°C)
• 12-cup muffin pan, greased
11⁄2 cups all-purpose flour 375 mL
1⁄2 cup unsweetened cocoa powder 125 mL
(not Dutch process)
11⁄2 tsp baking powder 7 mL
1⁄4 tsp baking soda 1 mL
1⁄4 tsp salt 1 mL
3⁄4 cup vegan granulated sugar or 175 mL
evaporated cane juice
1 cup plain non-dairy milk 280 mL
+ 2 tbsp (soy, almond, rice, hemp)
1⁄4 cup vegetable oil 60 mL
1 tbsp cider vinegar 15 mL
1 tsp vanilla extract 5 mL
3 oz vegan bittersweet chocolate, 90 g
1. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
2. In a medium bowl, whisk together sugar, milk, oil, vinegar and vanilla until well blended.
3. Add the milk mixture to the flour mixture and stir until just blended. Gently fold in chocolate.
4. Divide batter equally among prepared muffin cups.
5. Bake in preheated oven for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.
Tip: To chop chocolate bars in no time, lightly loosen the wrapper, then whack the bar in several places with a rolling pin. Unwrap the chocolate to check your progress. If you need smaller pieces, just rewrap the bar and continue hitting it with the rolling pin.
Excerpted from 150 Best Vegan Muffin Recipes by Camilla V. Saulsbury © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.