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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.

Posted in 0: Recipes, desserts, muffins, nuts, seeds, pecan, poppy seed | Comments Off on Pecan Poppy Seed Muffins