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