Wednesday, January 6, 2010

Carrot-Raisin Muffins

from "Vegan with a Vengeance" page 47
makes 1 dozen muffins

1/2 cup raisins
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground or freshly grated nutmeg
1/4 cup sugar
1/2 tsp. salt
1 cup rice or soy milk
1/4 cup canola oil
1 tsp. vanilla extract
2 cups grated carrot

Preheat oven to 400. Spray a muffin tin with nonstick cooking spray or lightly grease with oil.

Soak the raisins in a bowl of hot water and begin preparing the batter. In a large mixing bowl sift together flour, baking powder, baking soda, cinnamon, nutmeg, sugar and salt. Create a well in the center and add the milk, oil, and vanilla; mix with a wooden spoon until just combined. Fold in the grated carrots. Remove the raisins from the water and fold in.

Fill the muffin tins three-quarters full. Bake for 18-22 minutes, until a toothpick or knife inserted in the center of one comes out clean. Let cool on a cooling rack.


  1. Ugh, my first attempt at vegan baking went wrong. My apologies for inflicting these on you all but I hate to waste food. My mistake was to use a little olive oil to make up for a slight lack of the complete amount I needed of canola oil. I guess there's a pretty big difference between the two oils. I also greased the pans with olive oil. Your first bite of "muffin" will seem odd from the distinct taste of olive oil. Also I couldn't get the things to cook through and some were underdone. I'd say they came out weird but if your expectations are low and you're hungry, you'll be happy.

  2. I haven't made that many vegan muffins, but this one I certainly have and it was delightful.