rants & recipes

Archive for the ‘muffins’ Category

Evin’s Yeast-Risen Muffins

Posted by trktos on 17-January-2010

We have a bunch of pureed butternut squash and oil in our freezer, intended for this quickbread recipe. Evin decided to use some of it recently, in some slightly sweet, yeasted muffins/biscuits and they turned out pretty well. Here’s the recipe he made up:

Ingredients:

  • ~190 g pureed butternut squash
  • ~112 g oil (1/2 cup – note, this was the proportion we already had mixed in with the squash for the quickbread recipe. The oil could probably be decreased and water increased)
  • 104 g quick oats
  • 240 g whole wheat flour
  • 50 g vital wheat gluten
  • 7 g yeast
  • 120 g water
  • 20 g Splenda

Instructions:

  1. Mix ingredients together.
  2. Measure out 1/4 of “dough” into muffin tin – makes 12 muffins.
  3. Let rise for 1 hour in a warm place.
  4. Bake at 375 for 30 minutes.

Notes:

  • This dough will be slightly wetter than bread dough, much drier than muffin or cake batter.
  • As listed, each muffin is about 200 calories (could be lower if oil and water are adjusted).

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Raisin Bran Muffins

Posted by trktos on 7-September-2009

Ingredients:

  • 1 tbsp ener-g, prepared with 1/4 cup water
  • 1 1/4 cups wheat bran
  • 3/4 cup whole wheat flour
  • 1/2 cup + 1 tbsp sugar
  • 1/2 tsp salt
  • 1/2 tsp ginger
  • 1/4 tsp cinnamon
  • 1/2 tsp allspice
  • 1 1/4 tsp baking soda
  • 1/2 cup raisins
  • 3 tbsp oil
  • 1 tbsp molasses
  • 1/2 cup water + 1 generous tbsp Better Than Milk powder
  • 1/2 tsp vanilla

Instructions:

  1. Preheat oven to 400 degrees.
  2. Prepare 12-cup muffin tin – line with papers or grease.
  3. Mix dry ingredients.
  4. Mix wet ingredients.
  5. Add wet to dry, add ener-g.
  6. Mix until just combined.
  7. Spoon into muffin tin.
  8. Bake 15-20 minutes.
  9. Let cool in pan 5 minutes.

Notes:

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Sweet Corn Muffins

Posted by trktos on 27-May-2009

This muffins aren’t meant to be cornbread cooked in a muffin tin – they’re sweet. They remind me of sugar cookies, actually. They have a nice, crunchy top and are great with a little vegan margarine.

Ingredients:

  • 1 cup flour
  • 1 cup cornmeal
  • 1 tbsp baking powder
  • 1/2 tsp  salt
  • 1/2 cup plus 2 tbsp sugar
  • 1/2 cup corn or vegetable oil
  • 1 tbsp lemon juice plus soymilk to equal 3/4 cup
  • 2 tbsp soy sour cream
  • 1 tsp vanilla
  • 1/4 tsp lemon extract

Instructions:

  1. Preheat oven to 400 degrees.
  2. Line 12-cup muffin tin with paper cups.
  3. Combine flour through sugar in one bowl.
  4. Thoroughly combine remaining ingredients in second bowl.
  5. Mix wet and dry together.
  6. Fill cups 2/3rds full.
  7. Bake for 20-25 minutes or until muffins test done.

Notes:

  • I found these a little crumbly, especially hot out of the oven.  Once they had cooled some, they weren’t as crumbly. But they also couldn’t melt Earth Balance as well! :-)
  • Alteration of a combination of these two recipes: one, two.

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Pecan Poppy Seed Muffins

Posted by trktos on 7-January-2009

Ingredients:

  • 3 tbsp Earth Balance
  • 1/2 cup (110 grams) sugar
  • 1/2 cup (~120 grams) Tofutti Better Than Sour Cream
  • 1 ener-g (1.5 tbsp ener-g + 2 tbsp soymilk), prepared
  • 1/2 tsp orange extract
  • 2 tbsp poppy seeds
  • 1/4 cup chopped pecans
  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/8 tsp nutmeg

Instructions:

  1. Preheat oven to 375 degrees.
  2. Line 12-cup muffin pan with papers.
  3. Cream Earth Balance and sugar.
  4. Add sour cream, ener-g, orange extract to sugar/earth balance.
  5. Stir pecans and poppy seeds into wet mix.
  6. Combine dry ingredents.
  7. Fold wet and dry ingredients together, adding about 2 tbsp of water to thin batter if needed.
  8. Spoon into muffin papers.
  9. Bake 20-25 minutes or until muffins test done.

Notes:

  • Halved and veganized from this recipe.

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