Guest guest Posted March 24, 2010 Report Share Posted March 24, 2010 These lovely light muffins are delicious. As cherries are now in season these are one of our favorite ways to enjoy them. Ingredients: 1 tablespoon baking powder 2 cups all purpose flour 1/4 cup sugar 1 cup pitted fresh cherries 2 tablespoons poppy seed 1 egg replacement 3/4 cup soy milk 1/4 cup Earth Balance or other vegan margarine, melted Directions: Preheat the oven to 375 F / 190 C. Prepare muffin tins or cups with spray oil. Clean the cherries, pit and cut into small pieces. Sift together flour, salt, baking powder, poppy seeds and sugar. Add cherries and stir gently to blend. In a separate bowl, mix the egg replacer in the soy milk and melted vegan margarine. Add the wet mixture to the dry and stir to mix. (It will be a stiff batter) Spoon the batter into prepared muffin tins. Bake muffins at F / 190 C for 25 to 30 minutes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 24, 2010 Report Share Posted March 24, 2010 This does look like an easy recipe. That's right up my alley. Can't wait to try it. Vicky "Life is as dear to a mute creature as it is to a man. Just as one wants happiness and fears pain, just as one wants to live and not to die, so do other creatures."-Dalai Lama of Tibet, His Holiness, The XIV heartwerk <jo.heartwork Sent: Wed, March 24, 2010 2:55:54 AM Fresh Cherry Poppy Seed Muffins These lovely light muffins are delicious. As cherries are now in season these are one of our favorite ways to enjoy them. Ingredients: 1 tablespoon baking powder 2 cups all purpose flour 1/4 cup sugar 1 cup pitted fresh cherries 2 tablespoons poppy seed 1 egg replacement 3/4 cup soy milk 1/4 cup Earth Balance or other vegan margarine, melted Directions: Preheat the oven to 375 F / 190 C. Prepare muffin tins or cups with spray oil. Clean the cherries, pit and cut into small pieces. Sift together flour, salt, baking powder, poppy seeds and sugar. Add cherries and stir gently to blend. In a separate bowl, mix the egg replacer in the soy milk and melted vegan margarine. Add the wet mixture to the dry and stir to mix. (It will be a stiff batter) Spoon the batter into prepared muffin tins. Bake muffins at F / 190 C for 25 to 30 minutes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 25, 2010 Report Share Posted March 25, 2010 It's good to have some straightforward recipes. There's not always a lot of time to do complicated ones. Jo , damiensmom <damiensmom1995 wrote: > > This does look like an easy recipe. That's right up my alley. Can't wait to try it. Vicky > > " Life is as dear to a mute creature as it is to a man. Just as one wants happiness and fears pain, just as one wants to live and not to die, so do other creatures. " > > -Dalai Lama of Tibet, His Holiness, The XIV > ________________________________ > heartwerk <jo.heartwork > > Wed, March 24, 2010 2:55:54 AM > Fresh Cherry Poppy Seed Muffins > > > > These lovely light muffins are delicious. As cherries are now in season these are one of our favorite ways to enjoy them. > > Ingredients: > > 1 tablespoon baking powder > 2 cups all purpose flour > 1/4 cup sugar > 1 cup pitted fresh cherries > 2 tablespoons poppy seed > 1 egg replacement > 3/4 cup soy milk > 1/4 cup Earth Balance or other vegan margarine, melted > > > Directions: > > Preheat the oven to 375 F / 190 C. > Prepare muffin tins or cups with spray oil. > Clean the cherries, pit and cut into small pieces. > Sift together flour, salt, baking powder, poppy seeds and sugar. > Add cherries and stir gently to blend. > In a separate bowl, mix the egg replacer in the soy milk and melted vegan margarine. > Add the wet mixture to the dry and stir to mix. (It will be a stiff batter) > Spoon the batter into prepared muffin tins. > Bake muffins at F / 190 C for 25 to 30 minutes. > Quote Link to comment Share on other sites More sharing options...
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