carrot muffins

CARROT
i was pretty skeptical when making these muffins because they called for ALOT Of carrots, were low in sugar and had alot of healthier type ingredients (spelt flour?!).  They are probably one of THE BEST muffins i have ever made. I will be making these again and also try experimenting with adding some other things (maybe zuchinni in the summer?!).


8 oz. carrots (chopped and peeled)
1 egg replacer
1/3 cup sugar
1/4 cup applesauce
1/2 teaspoon vanilla extract
1/4 cup coconut oil
1/2 cup all purpose flour
1/2 cup whole spelt flour (or oat or whole wheat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt

Preheat oven to 350 degrees and grease a muffin tin.

Place carrots in food processor and pulse a few times until they are grated. Add in the egg replacer, sugar, applesauce, vanilla and coconut oil and blend until combined.

In a separate bowl, sift & mix together together all dry ingredients (flours, baking powder, baking soda, cinnamon and salt).

Pour wet ingredients into the dry and gently fold together. Don’t over mix.

Scoop batter into the greased muffin tin – approx 1/3 cup batter per muffin.

Bake for 15-18 minutes, use a toothpick to check for doneness. Don’t over bake.

278. pumpkin pecan donuts.

I made donuts! and pumpkin ones to boot!

Thanks for the recipe tracy! I followed her recipe, only I veganized it using earth balance and soymilk for the milk and butter in the frosting and powdered egg replacer for the egg in the batter. Mine are minis. I baked them for 11 minutes. They were pretty darn tasty!

135. seasame seitan.

This is another recipe I kept seeing on pinterest. But it was for seasame chicken. I figured I could easily veganize it and make a delicious dinner using seitan. I added some extra veggies and customized it to make it my own, and it will definitely be a rotating staple in our house!

1/3 cup rice vinegar

1/3 cup thinly sliced green onions
2 tablespoons honey (or agave)
1 T soy sauce
1/2 T grated or minced ginger
1 tspn sirachi (or more if you like heat)
red bell pepper, cut into strips
zuchinni cut into strips
Spinach (add whatever veggies you want…carrots would be good too!)
Package of seitan
Seasame oil
cilantro
seasame seeds
Whole wheat linguine or other noodles

In medium bowl stir together vinegar, green onions, honey, soy sauce, ginger, and siracha and seasame seeds. Set aside to allow flavors to meld.

2. Meanwhile, in large saucepan cook noodles in boiling water until just tender. Drain noodles well and return to saucepan. Drizzle with oil and toss to coat.

3. While noodles are cooking, coat seitan in seasame seeds and cook until ready. Throw in the veggies and cook until desired crunchiness. Add seitan mixture and noodles toss to combine.

4. Transfer to bowls. Top each cilantro and more seasame seeds for serving.

 

 

125. donut muffins

Last week when I found the recipe for the Sunflower seed bread, I saw this recipe for donut muffins. Since milo is CRAZY about donuts and loves muffins, I thought this would be the perfect thing to make him….and I love anything I get to put sprinkles on. Yesterday he had his friend over and I have been working the “if you eat your vegetables you get a treat…” scenario…So with the hopes they would eat their veggie burgers actually made of vegetables, I whipped up a quick batch of these.  I veganized her recipe and they turned out ok. The cake part was pretty good and donut-ish, but the glaze was very salty (from the earth balance). I think if I did this again I would just use my go-to ganache recipe.

Here’s what I did:

Chocolate Glazed Baked Doughnut Muffins
made 8 doughnut muffins

For the doughnut muffins:

1 Cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/3 cup granulated sugar
2 tablespoons earth balance, cut into cubes and chilled
1/4 cup soy milk
1/4 cup plain soy yogurt
1 teaspoon vanilla extract
1 egg, beaten ( i used ener-g 1 1/2 tspns mixed with 2 T water)

For the chocolate glaze:
1/4 cup earth balance
2 tablespoons soy milk
2 teaspoons light corn syrup
1/2 teaspoon vanilla extract
2 ounces unsweetened chocolate, chopped (you can also use bittersweet, it’ll just be a sweeter glaze)
1 cup powdered sugar, sifted

To make the muffins:

Place a rack in the center of the oven and preheat oven to 350 degrees F.  Lightly grease a standard muffin pan (you’ll only need up to eight of the muffin cups).

Whisk together the flours, baking powder, baking soda, cinnamon, salt and sugar.  Add the cold earth balance cubes and use your fingers to break the earth balance up into the dry ingredients.  Work the earth balance (it’s ok if it gets warm from your fingers) until you have a coarse mean and the butter is broken down very well into the flour.  Set aside.

In a small pan, heat the soy milk until almost boiling and remove from the flame.  Whisk together yogurt, egg and vanilla extract.  Add the warm milk and whisk to incorporate.  Add the wet ingredients all at once to the dry ingredients.  Stir together with a spatula until just incorporated.  Be careful not to overmix as it may make the muffins dense.

Gently spoon batter into muffin tins.  Muffins tins should be filled halfway.  Bake in the oven for 8 to 10 minutes, or until the muffins are lightly golden brown and springy to the touch.  Insert a skewer into the center of a muffin to test for doneness.  If the skewer comes out clean, the muffins are done!  Remove from the oven and let rest while you whip up the chocolate glaze.

To make the chocolate glaze:

In a small saucepan over medium flame, heat earth balance, soymilk, corn syrup, and vanilla extract until butter is melted.  Remove from flame and add chopped chocolate.  Stir until chocolate has melted.  If the mixture begins to separate a bit… don’t panic.  Whisk in the powdered sugar and the glaze should come together.  Dip the muffin tops in the glaze while the glaze is warm.  Let rest for 3 minutes then sprinkle with jimmies.

 

 

119. whole wheat sunflower seed bread.

My first Joy the Baker recipe! I needed to make something for a potluck, and attempted to veganize this whole wheat sunflower seed bread. This was a nice, dense, savory bread with a touch of sweetness.

Original recipe is found here. Here’s what I did to veganize it:

makes two 9x4x3-inch loaves
2 cups whole wheat flour
2 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
4 teaspoon baking powder
1 teaspoon baking soda
1/4 cup agave
2 egg replacers ( I used ener-g mixed with water)
1 1/2 cup almond milk with 1 tspn apple cider vinegar
4 tablespoons earth balance melted
1 cup roasted and salted sunflower seeds

*If you have raw sunflower seeds, toss them with 1 teaspoon olive oil and one scant teaspoon salt and bake on a cookie sheet for 12 minutes (or until slightly browned) in a 350 degree F oven. Let cool before incorporating into the bread batter.

Preheat oven to 350 degrees F.  Spray two 9x4x3-inch bread pans with non-stick cooking spray and set aside.

In a large bowl, whisk together flours, sugar, salt, baking powder and baking soda.

In a medium bowl, whisk together agave, egg replacer, almond milk and melted earth balance

Add the wet ingredients all at once to the dry ingredients.  Fold to incorporate.  Try not to overmix the batter.  Once the flour has almost disappeared fold in the 3/4 cup of the sunflower seeds (reserving some seeds to garnish the top).  Fold until no flour bits remain.

Divide batter between the two pans.  This will create smaller loaves… not huge loaves… just so you know.  Bake for 35-40 minutes, being sure not to over-bake and dry out the bread.

Remove from oven and let rest in the pans for 10 minutes.  Invert onto cooling racks.  Serve warm or wrap tightly and freeze.  A

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