Recipe Request - Muffin Recipes for Yvonne

[Guest guest]

I have a few that get 5 stars from friends and family- vegan and not .

these 4 are all very versatile . The zucchini muffin recipe is made monthly in batches and kept in the freezer since it is 1 of my husbands favorite work snackfoods .

 

these are light and cake like ;

 

 

 

 

 

Blueberry-Cranberry Orange Muffins

 

INGREDIENTS2 cups all-purpose flour or 1 c white and 1 cup ww 2/3 cup raw sugar1-1/2 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon salt1 cups vanilla SOY MILK

1/4 cup tofutti 'sour cream'1/4 cup earth balance margarine 1/4 cup dried blueberries1/4 cup dried cranberries2 teaspoons grated orange rind1 teaspoon vanilla extractegg replacer for 1 egg ( I use ener-g )Cooking spray1 tablespoon raw sugar

INSTRUCTIONSPreheat oven to 400 degrees.Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl; make a well in center of mixture. Combine soymilk,'sour cream" and next 6 ingredients in a bowl; add to flour mixture. Stir just until moist. Spoon batter into 12 muffin cups coated with cooking spray, and sprinkle evenly with 1 tablespoon sugar.Bake at 400 degrees for 18 minutes or until lightly browned. Remove muffins from pans; cool on a wire rack

 

florida flavors cake ( i "invented" this 1 )

 

2 cups self rising flour, sifted 1 1/2 cups Florida crystals natural sugar ( you many substitute tubinaro sugar ) 1/3 cup tofutti sour-cream + enough water to make a 1/2 cup 1/2 cup Tropicana Pure Premium orange juice 1/2 cup vegetable oil egg replacer for 3 eggs ( i user ener-g ) 3 teaspoons grated orange zest1 cup washed , hulled and chopped fresh Florida strawberries 1/2 -1 cup (depending on your taste ) whole strawberries for garnish 6 tablespoons earth balance margarine , softened 2 cups confectioners' sugar 2 tablespoons Premium Orange Juice 1 teaspoon vanilla extract 1 teaspoon grated orange zest to prepare - Preheat oven to 350 degrees F .Grease and flour 2 - 8 inch round cake pans , 1 bunt cake pan or a muffin tin In a measuring cup, combine 1/4 cup sour-cream/water mixture , 1/2 cup orange juice, oil, ener -g egg replacer and 3 teaspoons orange zest. Set aside. Sift self rising flour into a large bowl. Mix in sugar. Make a well in the center and pour in the sour-cream mixture.Stir until just combined .Add the chopped fresh strawberries to the batter and stir until mixed well. . Divide batter into 2 - 8 inch pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. To make Orange Butter Frosting: Cream butter until smooth. Gradually beat in confectioners' sugar. Beat until light and fluffy. Add 2 tablespoons orange juice to bring to spreading consistency. Stir in vanilla and 1 teaspoon orange zest.wash and pat dry strawberries for garnish then melt the remaining choc. morsels in the microwave as package directs and using a fork drizzle it over the strawberries. This recipe makes a terrific bundt cake too ; if you are feeling really festive you can make chef Debs vegan white chocolate , melt it in the microwave and then melt it in the microwave and drizzle over the cooled cake YUMMY!

 

 

Vegan White ChocolateBy Chef Deb -

this is awesome stuff - at Christmas i add toasted almonds and craisins to make a wonderful Almond bark candy !

1/2 cup cocoa butter (food-grade only!)1/3 cup natural sugar1/3 cup soymilk powder1/2 cup water1/2 tsp. powdered soy lecithin (granules ground to powder OK)1 tsp. vanilla powder

Mix water, soymilk powder, and sugar in the top pan of a double boiler.Cook over medium heat, stirring constantly, until sugar is melted.Turn off heat.Mix in cocoa butter, stirring until blended.Mix in lecithin, stirring until blended.Mix in vanilla powder, stirring until thoroughly blended.Pour onto a greased plate.Let cool completely.Break into pieces.Store in ziplock bags.Keep refrigerated.

 

 

 

Carrot Cake ( makes great cupcakes )

 

1 cup sugar1 cup brown sugar2 cups flour1 tsp salt1 tsp cinnamon1 tsp baking powder1 tsp baking soda3 cups finely shredded carrots1 cup vegetable oil (can sub applesauce for half of this)2 tsp vanillaEner-G Egg Replacer for 4 eggs, prepared1/2 cup chopped nuts1/2 cup raisins Grease and flour a 10" X 9" or square cake pan.Stir together dry ingredients.Mix in the carrots, egg subs, oil, and vanilla.Beat about 2 to 3 minutes, until well mixed.Stir in the nuts and raisins.Bake at 325 F for about 40 - 50 minutes, or until a toothpick comes out clean.Cool on a wire rack.Frost when cool. ---- Cream Cheese Frosting 1 3 oz package tufutti cream cheeze, room temperature1/4 cup margarine1 tsp vanilla1 & 1/2 cups powdered sugar Mix all ingredients together, beating until smooth.Frost cooled cake.

 

these are heavy and freeze very well ,are low fat , "healthy" and very versatile ;

Vegan Moms Zucchini Muffins

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

11/2 cups all-purpose flour

11/2 cups whole wheat flour

 

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

 

2 teaspoons ground cinnamon

1 teaspoon nutmeg

 

egg replacer for 3 eggs

 

1 cup unsweetened applesauce

 

 

1 cup dark brown sugar

3/4 cups raw sugar

 

 

3 teaspoons vanilla extract

2 cups grated zucchini

 

1 cup chopped walnuts 1/2 cup raisins or finely chopped dates

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1

 

Grease and flour two 8 x 4 inch pans or 2 muffin tins Preheat oven to 325 degrees F (165 degrees C).

2

 

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. add shredded zucchini

3

 

Mix egg replacer , oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in nuts and raisins . Pour batter into prepared pans.

4

 

 

Bake for 40 to 60 minutes for loaves or about 20 minutes for muffins or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. this recipe freezes very well and is a great base recipe - i sometimes use shredded carrots for the zucchini and apple pie spice in place of the cinnamon /nutmeg .I serve these as is or warmed and split ,then smeared with earth balance margarine .

hth's,

teresa

 

 

Does anyone have a great muffin recipe. Yanno, a tried and true one which everyone loves vegan or not.

 

I'm flexable as what kind to make - want something that freezes well.

 

Yvonne