Thursday, May 12, 2011

mmm...Muffins!


I hardly ever make muffins but when I do they got to be savory! Here are two delicious savory muffin recipes I made last week.  I got the original recipe from my cook book, 500 Vegan Recipes, but tweaked it a bit to my liking.
 
The Apple Sage muffins were so good that I think I just might make them again this weekend.  They are perfect for breakfast or brunch.
  
Apple Sage Muffins

Nonstick cooking spray
1 tbsp apple cider vinegar
1 cup plain soy milk
3/4 cup spelt flour
3/4 gluten-free flour mix
2 tsp baking powder
1/2 fine sea salt
1/4 tsp ground nutmeg
2 tsp dried sage
1/2 cup raw sugar
1/4 cup extra-virgin olive oil
2 tsp pure vanilla extract
1/2 cup dried apple slices, chopped

Preheat oven to 350F. 

If baking a loaf: Lightly coat an 8 x 4-inch loaf pan with spray
If baking muffins: Line a jumbo muffin pan with paper liners.

Combine the vinegar and soy milk in a medium-size bowl; it will curdle and become like buttermilk.

In a large-size bowl, sift together the flours, baking powder, salt, nutmeg, and salt.  Whisk in the sugar.

Add the oil and vanilla to the buttermilk mixture.  Fold the wet ingredients into the dry, being careful not to over mix.  Fold in the chopped apple slices.

Pour the batter into the prepared loaf pan (or individual muffin cups).

For loaf: Bake for 40 to 45 minutes.
For muffins: Bake for 35 to 40 minutes, or a toothpick inserted comes out clean.

Cool on a rack in pan for about 10 minutes before transferring it directly to the cooling rack.


Lemon Thyme Muffins

nonstick cooking spray
1 cup vanilla soy or plain nondairy yogurt
1/3 cup canola oil
2 tsp pure lemon extract
2 tsp lemon zest
1 tbsp fresh lemon juice
2/3 cup organic cane sugar
3/4 cup gluten-free flour mix
3/4 cup spelt flour
2 tsp baking powder
1 tsp dried thyme


Preheat oven to 350F.

If baking a loaf: Lightly coat an 8 x 4-inch loaf pan with spray
If baking muffins: Line a jumbo muffin pan with paper liners.


In medium-size bowl whisk together the yogurt,  oil, extract, zest, juice, and sugar until emulsified.

In a large-size bowl, sift together the flours and baking powder.  crumble the thyme and sprinkle on top of the flour.

Fold the wet ingredients into the dry, being careful not to over mix.

Pour the batter into the prepared loaf pan (or individual muffin cups).

For loaf: Bake for 40 to 45 minutes.
For muffins: Bake for 35 to 40 minutes, or a toothpick inserted comes out clean.

Cool on a rack in pan for about 10 minutes before transferring it directly to the cooling rack
 
Happy Friday!

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