Short of dough? Dont worry! We have some muffin recipes that will delight your palate. Just click on either recipe to get the details.
3/4 to 1 cup raw sugar
1 T. baking powder
1 t. vanilla
2 tsp. pumpkin pie spice
11/2 cup applesauce
1 tsp. soy yogurt
1/2 cup soymilk
1-2 T vegetable oil
1 mashed banana
Preheat oven to 400 F. Prep pans with spray or papers. Sift all dry ingredients together minus sugar. Mix all wet ingredients together. Add sugar to wet ingredients and mix. Sift in the dry stopping to stir - mixing well. Fill muffin pans 2/3 full. Bake jumbo muffins 27-30 minutes regular size 15-20 minutes small size 12-15 minutes.
3 t. baking powder (non aluminum)
1 1/2 c. mashed ripe bananas (4 medium)
6 T. pineapple, apple or white grape juice concentrate
1 T. olive oil
1 T applesauce (unsweetened
2 t. vanilla
1/4 c. chopped walnuts or pecans
Mix flour, powder and then place banana, juice, date sugar, oil, applesauce and vanilla. Stir in remaining ingredients. Spoon into a greased loaf pan and bake 50 minutes. Test to see if knife comes out clean when poked into the center. Put in for 5 more minutes otherwise. Let cool on a rack. Slice when cooled. Line baking pans with an inexpensive brand of aluminum or parchment paper. Why scrub pans when you don't have to?
1 Tablespoon baking powder
1 Cup vanilla soy milk
2 Tablespoon vegetable oil
2 Tablespoon unsweetened applesauce
1 Tablespoon vanilla extract
1/2 mashed medium banana
2 Tablespoon crushed pineapple
2 tsp Ener-G egg replacer
2 T water Directions:
Stir water and Ener-G egg replacer together. Toast coconut in no stick frying pan over med-hi heat until toasted and brown, stirring often. Set aside.
Combine all dry ingredients including coconut and sugar in a large bowl. Combine wet ingredients including banana and pineapple in a medium bowl and beat on low speed with electric mixer for about 2 min. Add Ener-G egg replacer and beat just to blend in. Put into a muffin tin that has been sprayed with oil and bake till muffins are golden and toothpick stuck in the middle comes out clean.
1/4 cup non-hydrogenated margarine
1/2 cup unsweetened applesauce
1 Tbs. baking powder
1 tsp. vanilla
1/2 cup soy milk
2 cups fresh or frozen blueberries
1. Preheat oven to 350 F.2. Prep muffin pans either spray them or paper them. 3. Mix all ingredients together till moistened .4. Divide batter evenly between 12 muffin cups .5. Bake for 35 minutes or tops are firm.6. Cool on a wire rack Sweet muffins to satisfy the pickiest eater. Remind me of a vacation on an island in New York state. We swam to another neighboring island full of wild blueberries, picked them for breakfast and swam back with buckets on our head full of blueberries. We baked them into pancakes and muffins. We had a blueberry holiday! (We had blue teeth and lips for a few days) These are great as mini-muffins. Sweet when you are careful not to overbake them.
3 t. Baking Powder
1 c. Soy Milk
1 c. Pure Maple Syrup
1 t. Vanilla
1 c. Canola Oil, expeller pressed
1 c. Blueberries, fresh or frozen
Preheat oven to 400 Degrees. Mix dry ingredients together. Make a well, or hole, in center of dry ingredients. Add wet ingredients into the well. Mix until just moistened. Be sure not to mix too much. Gently fold in Blueberries. Place paper muffin cups in muffin tins, or spray muffin tin with oil. Fix full. Bake 15-20 minutes.
1 1/2 blue cornmeal
2/3 c. flour
1/2 t. baking soda
1 T baking powder
1/2 c. oil
1/4 c. raw sugar or syrup
2 1/4 c. soymilk
Mix dry. Mix wet. Combine. Spoon on a oiled griddle or skillet. When bubbles are on top, flip. Brown and remove.
1 c. finely grated carrots
1/2 c. water
1 1/2 t. baking powder
1/8 c. melted non-hydrogenated margarine
1/8 c. molasses or rice syrup
1/4 c. oil
1/2 t. lemon peel
1/4 t. coriander
1 t. Pumpkin Pie Spice
Mix carrots and flour. Let stand. Boil raisins in the 1/2 c. of water to soften. Pour in and combine all ingredients to make a batter. Should be a soft batter, more water can be added if mixture is not moist enough. Fill greased muffin tins and bake in moderate oven for 20-25 min.
4 teaspoons baking powder
1 cup soyagen powder or 3-4 cups soymilk
1/4 cup oil
3-4 cups water if you used powdered soyagen
Combine all dry ingredients in bowl then add water or milk and then add oil, bake at 400 about 30 minutes.
5 1/3 tablespoons oil
3 1/3 cups of boiling water
Mix dry ingredients together and add boiling water mix then add oil. Drop by rounded teaspoon on a cookie sheet. They do not spread much, so they can be placed somewhat close together. Bake at 350 for 25 minutes.
These are tasty whole grain and unusual. I like them plain or I drop the salt to 1/2 t. and add 4 t. Saucy Ranch Seasoning. The nice dill flavor goes well with soups and salads.
4 cups soymilk, unsweetened
6 tablespoons oil
4 tablespoons brown sugar or
Sucanat4 cups oatmeal
Directions: Put all ingredients in a bowl, let stand over night in the refrigerator or a few hours in the freezer. Fill hot stick pan or cookie sheet. Bake in hot oven until crisp and brown. The cold batter on the hot pan makes them rise.
3 c. oats
2 c. soymilk
4 t. baking soda
Egg replacer for 3 eggs
3/4 c. oil
1 t. cinnamon
1 can pineapple with 1/3 c. juice.
Stir. Blend. Bake 400 for 20 min.
A Hawaiian lady asked us for dinner several years ago. I started experimenting and came up with these. They are delicious and sweet. I never saw her again but I know she would think I did a good job copying her.
Preheat oven to 400 F. Prep pans with spray or papers. Sift all dry ingredients together minus sugar. Mix all wet ingredients together . Add sugar to wet ingredients and mix. Sift in the dry stopping to stir - mixing well. Fill muffin pans 2/3 full. Bake jumbo muffins 27-30 minutes regular size 15-20 minutes small size 12-15 minutes.
1 c. flour
2 t. baking powder
6 oz canned pumpkin (3/4 c.)
3/4 c. soymik
1/4 c. oil
1/4 c. maple syrup
Ina large bowl add dry ingredient. Combine wet ingredient. Mix with dry but carefully, overmixing can make them tough. Drop by 1/4 c. on a baking sheet, make sure they are 1 inch apart
Bake for 12-15 min. till browned on top. Serve hot. Bake for min. till on 12-15 browned top. serve hot.
1 1/2 c. flour
4 t. baking powder
5 T turbinado sugar
1/8 t. cardamom
8 T marg
1/2 currants
1 c. soymilk
1 T lemon juice
Mix dry ingredient. Cut in margarine till blended. Add currents. Mix in soymilk and juice. Batter should be sticky. Pour onto a floured counter and knead for 1 min. Let batter rest for 5 min. Roll out with a rolling pin to 1 1/4 inch thickness. Cut into rectangles. Bake 15-25 min till firm and browned on bottom.
2 1/4 c. carbonated water
Mix together with a wire whisk. Ladle 1/4 c. into a nonstick frying pan. Swirl around till it is coated. Let it bubble and dry before drying out. Loosen gently and cook on other side. Can be frozen between parchment paper.
